Festive, brightly colored Mexican sugar cookie cut-outs laden with salted pistachios, aromatic spices and zesty citrus flavor.
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon anise seeds, crushed
1 teaspoon ground cinnamon
1/2 teaspoon salt
3/4 cup shelled, roasted and salted pistachios, chopped
1 cup (2 sticks) butter, softened
1/3 cup raw sugar*
1/3 cup dark brown sugar, packed
1 large egg
1 teaspoon almond extract
1 teaspoon orange extract
2 teaspoons orange zest
Colored sugar, for decoration
- In medium bowl, combine flour, baking powder, anise seeds, cinnamon, salt and pistachios; set aside.
- In large bowl, beat together butter and sugars with an electric mixer until light and fluffy. Add egg, extracts and zest; mix to combine. Gradually add flour mixture; mixing well.
- Divide dough in two pieces and place each piece on large sheet of plastic wrap. Flatten into 1/2-inch thick discs, wrap and refrigerate until firm enough to roll out, about 30 to 45 minutes.
- Preheat oven to 350°F (175°C).
- Roll dough out until 1/4-inch thick and cut into desired shapes. Place cookies on parchment-lined baking sheets. Decorate with colored sugars, if desired.
- Bake 9 to 11 minutes, until golden and crisp.
- Cool cookies on pan 3 to 4 minutes. Remove to wire rack to cool completely. Store in airtight container for up to 1 week.
Makes 5 dozen cookies.
*Demerara and Turbinado are two types of raw sugar.
Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.