Best 2 Aurillas Anise Biscuit Mix Cookies Recipes
**Indulge in the Timeless Delights of Aurilla's Anise Biscuit Mix Cookies: A Culinary Journey Through History and Taste**
In the realm of classic cookies, Aurilla's Anise Biscuit Mix Cookies stand as a testament to the enduring charm of traditional baking. Originating in the kitchens of Aurilla Norris, a renowned baker from the early 1900s, these delectable treats have captivated taste buds for generations with their unique blend of flavors and textures. Embark on a culinary journey through time as we explore the irresistible allure of Aurilla's Anise Biscuit Mix Cookies, unveiling the secrets behind their enduring popularity. Discover the perfect balance of sweet and savory, the subtle anise aroma that lingers on the palate, and the satisfying crunch that makes each bite a moment of pure bliss. With variations ranging from classic anise to delectable chocolate chip and nutty oatmeal, our collection of recipes offers a delightful array of options to satisfy every craving. Prepare to be enchanted by the timeless appeal of Aurilla's Anise Biscuit Mix Cookies, a true testament to the enduring power of culinary heritage.
BISCOCHITOS TRADITIONAL COOKIES
This is New Mexico's traditional cookie. A great thick sugar cookie that is dusted with cinnamon-sugar. The traditional shape is fleur-de-lis, but use your favorite cookie cutters if you like.
Provided by Anonymous
Categories World Cuisine Recipes Latin American Mexican
Time 25m
Yield 72
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Sift the flour, baking powder and salt into a bowl, and set aside.
- In a large bowl, cream together the lard and 1 1/2 cups sugar until smooth. Mix in the anise seed, and beat until fluffy. Stir in the eggs one at a time. Add the sifted ingredients and brandy, and stir until well blended.
- On a floured surface, roll the dough out to 1/2 or 1/4 inch thickness, and cut into desired shapes using cookie cutters. The traditional is fleur-de-lis. Place cookies onto baking sheets. Mix together the 1/4 cup of sugar and cinnamon; sprinkle over the tops of the cookies.
- Bake for 10 minutes in the preheated oven, or until the bottoms are lightly browned.
Nutrition Facts : Calories 113 calories, Carbohydrate 13 g, Cholesterol 10.6 mg, Fat 5.9 g, Fiber 0.3 g, Protein 1.3 g, SaturatedFat 2.3 g, Sodium 24.2 mg, Sugar 4.9 g
COUSIN CONNIE'S ANISE BISCOTTI
These are crunchy on the outside and at the same time, tender...not anything like those rock-hard ones you buy at the store. As you know these "twice-baked" cookies go great with a cup of coffee, espresso, tea or a glass of wine. And if anise isn't your favorite flavor, just switch to almond, lemon, orange or vanilla.
Provided by Angela (Grammy) Derby
Categories Cookies
Time 30m
Number Of Ingredients 7
Steps:
- 1. Preheat the oven to 350'F . Grease cookie sheets or line with parchment paper.
- 2. In a medium bowl, beat together the eggs, oil, sugar and anise flavoring until well blended. (Here's where you can use your imagination and add chocolate chips, white chocolate, dried cherries, cranberries, chopped nuts (pistachio are delicious), or any number of goodies.)
- 3. Combine the flour and baking powder, stir into the egg mixture to form a heavy dough. Divide dough into two pieces. (It will be a bit sticky, but will still keep it's shape.)
- 4. Form each piece into a roll as long as your cookie sheet. Place roll onto the prepared cookie sheet, and press down to 1/2 inch thickness.
- 5. Bake for 20 - 25 minutes in the preheated oven, until golden brown. Remove from the baking sheet to cool on a wire rack. When The cookies are cool enough to handle, slice each one crosswise into 1/2 inch slices. Place the slices cut side up back onto the baking sheet.
- 6. Bake for an additional 6 to 10 minutes on each side. Watch carefully, or they will burn. Slices should be lightly toasted.
- 7. Store in an airtight container. (They make great gifts, too!)
- 8. Variations: -Change extract to almond; add 1 c. chopped pistachios, 1/2 cup dried cranberries and 1 c. chopped white chocolate to dough. -Use almond extract, 1 c. slivered almonds, 1/2 c. chopped dried apricots -Use vanilla or almond extract & cut back to 3 1/2 c. flour; add 1/2 cup cocoa, 1 cup chocolate chips (you can also add dried cherries, or dip the finished biscotti in melted dark chocolate)
Tips:
- Use fresh ingredients: Using fresh, high-quality ingredients will result in better tasting cookies. This is especially true for the butter, eggs, and vanilla extract.
- Cream the butter and sugar together until light and fluffy: This will help to incorporate air into the dough, resulting in a lighter, more tender cookie.
- Do not overmix the dough: Overmixing the dough will result in a tough, dry cookie. Mix just until the ingredients are combined.
- Chill the dough before baking: Chilling the dough will help to firm it up and make it easier to handle. This will also help to prevent the cookies from spreading too much in the oven.
- Bake the cookies at the correct temperature: The temperature of the oven will affect the texture of the cookies. For a crispy cookie, bake at a higher temperature. For a softer cookie, bake at a lower temperature.
- Let the cookies cool completely before storing: This will help to prevent the cookies from becoming soft and chewy.
Conclusion:
Aurilla's Anise Biscuit Mix Cookies are a delicious and easy-to-make treat. With a few simple ingredients, you can create a batch of these classic cookies that are perfect for any occasion. These cookies are sure to be a hit with your family and friends. So next time you're looking for a sweet treat, give Aurilla's Anise Biscuit Mix Cookies a try.
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