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Mexican Bizcochoes




Source of Recipe


High School Spanish Class


List of Ingredients




3 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup butter, softened
2/3 cup plus 1/2 cup sugar
1 large egg
1 1/2 teaspoons grated orange peel
1 tablespoon cinnamon

Recipe



Combine flour, baking powder and salt in medium bowl.
Beat butter in mixer bowl until light and fluffy.
Gradually beat in 1 cup sugar.
Beat in egg and orange peel.
Gradually add dry ingredients, beating until blended.
Cover and refrigerate 2 hours or overnight.
Preheat oven to 375°.
Divide dough in half.
On lightly floured surface, roll out half of dough 1/8' thick with lightly floured rolling pin.
Cut into desired shapes with cookie cutters.
Transfer to ungreased cookie sheets.
Bake 6 to 7 minutes until edges are golden.
Transfer to wire racks.
Combine remaining 1/2 cup sugar with 1 tablespoon cinnamon and sprinkle over warm cookies.
Cool completely.
Repeat with remaining dough.

Makes 6 dozen.