Orange Bizcochitos

Ingredients

• 1.5 teaspoons aniseed 
• 1 teaspoon double-acting baking powder 
• 0.5 cup butter softened
• 1 large eggs 
• 9 ounces flour all-purpose
• 0.8 cup granulated sugar 
• 2 tablespoons granulated sugar 
• 0.3 teaspoon ground cinnamon 
• 1 tablespoon orange rind finely grated
• 0.3 cup powdered sugar 
• 0.3 teaspoon salt 
• 1 teaspoon vanilla extract 

Equipment

• bowl
• frying pan
• baking sheet
• oven
• knife
• whisk
• wire rack
• blender
• plastic wrap
• measuring cup

Directions

1. Lightly spoon flour into dry measuring cups; level with a knife.
2. Combine flour, baking powder, and salt, stirring with a whisk.
3. Place 3/4 cup granulated sugar and butter in a large bowl; beat with a mixer at medium-high speed until light and fluffy (about 2 minutes).
4. Add egg; beat 1 minute or until well blended.
5. Add rind, aniseed, and vanilla; beat until well blended. Beating at low speed, gradually add flour mixture, 1/2 cup at a time; beat just until a soft dough forms. Wrap dough in plastic wrap; chill at least 1 hour.
6. Preheat oven to 35
7. Shape dough into a 10-inch log.
8. Cut log crosswise into 4 equal portions. Working with 1 portion at a time (cover and keep remaining portions in refrigerator), divide dough into 10 equal pieces on a lightly floured surface.
9. Roll each dough piece into a ball; place dough balls 1 1/2 inches apart on a baking sheet coated with cooking spray.
10. Place powdered sugar in a small bowl. Dip bottom of a glass in powdered sugar; flatten 1 dough ball with bottom of glass into a 2-inch circle. Repeat procedure with powdered sugar and remaining 9 dough balls.
11. Combine 2 tablespoons granulated sugar and cinnamon.
12. Sprinkle 10 dough circles evenly with 1 1/2 teaspoons cinnamon mixture.
13. Bake at 350 for 10 minutes or until edges of cookies are lightly browned around edges. Cool on pan 5 minutes.
14. Remove from pan; cool completely on a wire rack. Repeat procedure 3 times with remaining dough, powdered sugar, and cinnamon mixture.