Biscochitos

Preparation

1. Step 1

   Prepare the dough: In the bowl of a stand mixer with the paddle attachment (or in a large bowl using a hand mixer or wooden spoon), beat softened butter with sugar on medium-high until well combined, about 2 minutes.

2. Step 2

   While butter is creaming, toast the anise seeds in a small skillet on medium heat for 30 to 35 seconds until fragrant, just to open up the flavor. Transfer to a mortar and pestle, or crush under a heavy pan, and grind to medium fine. (Some larger bits are OK and nice for texture in the cookies.)

3. Step 3

   Add the egg, toasted anise seed, orange zest and vanilla to the butter mixture and beat for 2 to 3 more minutes, scraping the sides, until well combined.

4. Step 4

   In a separate bowl, combine the flour, masa, baking powder and salt.

5. Step 5

   In two additions, with the mixer on low speed, add the dry ingredients to the butter mixture, scraping down the sides of the bowl each time. Increase speed to medium-high and beat until well combined but crumbly. Add rum or brandy, if using, and beat for another 30 seconds to 1 minute, until the dough comes fully together.

6. Step 6

   Place the cookie dough between two pieces of parchment paper and roll out evenly to ¼- to ½-inch thickness. Freeze for at least 10 minutes, or refrigerate for 20 to 30 minutes. The cookies will keep a sharper shape depending on how cold they are when they go into the oven.

7. Step 7

   Heat the oven to 350 degrees. Make the cinnamon sugar topping: In a small bowl, whisk together the sugar, cinnamon and salt; set aside.

8. Step 8

   Once the oven is at temperature, remove the dough from the freezer, remove the top parchment layer and cut the dough with a cookie cutter into your preferred shapes, such as stars. Gather any dough scraps and combine them into a disk. Roll and repeat the cookie-cutting process, chilling as necessary.

9. Step 9

   Line 2 large baking sheets with nonstick baking mats or with parchment. Transfer cut cookies, spacing 1 inch apart, to the prepared baking sheets. Sprinkle the cookies with the cinnamon sugar topping.

10. Step 10

    Bake the cookies, rotating the sheets after 8 minutes, until the cookies are light brown around the edges but still pale in the center, 13 to 15 minutes total.

11. Step 11

    Cool the cookies on the sheets for 3 to 5 minutes, then transfer to a wire rack to cool completely. Store the cooled cookies in an airtight container for up to 3 days.