Anise Biscochitos

Ingredients:

• 3 cups of premium wheat flour, plus more for dusting
• 2 tsp baking powder
• 1/2 tsp fine salt
• 1 cup margarine
• 2/3 cup and 1/2 cup sugar
• 1 large egg
• 2-4 tbsp red wine, brandy or sherry
• 1 - 1.5 tsp crushed anise seeds
• 1 tsp ground cinnamon

Preparation:

1. Preheat oven to 180°C. Line 2 baking sheets with parchment paper. Sift flour, baking powder, and salt into a bowl.
2. Beat the margarine with a mixer on high speed until fluffy. Reduce the mixer speed to low and, while continuing to beat, add 2/3 cup of sugar, then the egg. Add 2 tablespoons of wine and anise seeds and mix until smooth. Gradually add the flour and mix again. If the dough is dry, stir in another 2 tablespoons of wine. Cover the dough with plastic wrap and refrigerate for 15 minutes.
3. In a separate bowl, combine the remaining 1/2 cup sugar and cinnamon. Roll out the dough on a lightly floured work surface to a thickness of 6-7 mm. Sprinkle the dough with cinnamon sugar and press it lightly into the surface. Using a cookie cutter, press the dough into cookies. Place the cookies on the prepared baking sheets, spacing them 2.5 cm apart.
4. Bake the cookies until the edges are golden brown, 10 to 15 minutes. Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes, then transfer them to a plate and cool completely.
5. Store Biscochitos anise cookies in an airtight container for 1 week.