Bizcochitos

Yields 3 dozen cookies

1 cup salted butter
3/4 cup + 1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 tablespoon orange zest
1 teaspoon anise seed
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon ground ginger
1 1/2 teaspoons ground cinnamon

In a large mixing bowl, cream together the butter and 3/4 cup sugar. Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract. Mix in the orange zest and anise seed.

In a medium bowl, sift together the flour, baking powder, and ground ginger.

Gradually beat in the flour mixture until well combined. If dough becomes too stiff for the mixer (and if you are using a hand mixer, it might), simply knead in the rest of the flour by hand. Form cookie dough into a flat round shape, cover with clear plastic wrap, and refrigerate for 30 minutes to 1 hour.

Preheat oven to 350 degrees F (175 degrees C).

In a small bowl, mix together remaining 1/2 cup sugar and cinnamon. Set aside.

On a lightly floured surface, roll out dough to 1/4-inch thick and cut out with a cookie cutter of your choice. Place cookies on a parchment-lined baking sheet and sprinkle generously with cinnamon sugar mixture. Bake for 12-15 minutes, or until cookies are lightly browned. Transfer to a cooling sheet and cool completely. Store in an airtight container at room temperature.