Рецепт Bizcochitos – A Traditional Cinco de Mayo Cookie
Instructions
Preheat the oven to 350 degree F. Line a baking sheet with parchment paper.
Combine the butter, coconut oil, and sugar in the bowl of a standing mixer, fitted with a whisk attachment. A hand mixer works fine too. Beat on high, until fluffy. The color will become noticeably lighter from the air being beat into the butter mixture, and may take up to 5 minutes.
Add the egg, and continue to whip until completely absorbed and the batter is fluffy again, about 3 minutes.
Mix together the flour, baking powder, anise seed, and salt in a bowl. Add all at once to the butter mix. On a low speed, mix until a crumbly mixture develops.
In a separate bowl, mix together the two Cinnamon Dust ingredients in a small bowl.
Add the brandy and continue mixing until it comes together into a ball of dough. Remove the dough and place on a workspace.
Bake on the middle rack for 10 – 12 minutes. The edges of the cookies should look a little dry. If you’re using cane sugar instead of date sugar, you will see the cookies slightly darken around their edges.
Allow to completely cool before making ice cream sandwiches with them.
Pop the cookies in the freezer, along with a plate, spoon, and knife for 15 – 20 minutes. At the same time, set the ice cream you plan to use on the counter for 15 – 20 minutes to slightly soften, making it easier to work with.
Remove the cookies, plate, spoon, and knife from the freezer and spoon at least two tablespoons of ice cream onto the bottom of one cookie. Place a cookie on top, with the flat bottom facing the ice cream. Squeeze gently and use the knife to smooth the edges.
Place the cookie back in the freezer while you complete the rest of the sandwiches.
Remove from the freezer and enjoy!!