Biscochito Cookie Bars

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Biscochito Cookie Bars

This recipe reminds me of my Aunt Petra’s biscochos.
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Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 1 hour 30 minutes
Servings: 16
Author: Teri Schock

INGREDIENTS

  • 11 Tbsp. unsalted butter (softened, plus more for greasing)
  • 2 cups all-purpose flour
  • 1 tsp. baking powder
  • 3/4 tsp. kosher salt
  • 1 tsp. anise seeds (plus more for topping)
  • 3/4 cup granulated sugar
  • 3/4 cup packed light brown sugar
  • 1 large egg (at room temperature)
  • 2 tsp. anise extract (less is more)
  • 1 tsp. vanilla extract
  • Flaky sea salt

INSTRUCTIONS

  • 1. Preheat the oven to 350 degrees. Grease a 9-inch Square baking pan with butter. Line bottom and sides with parchment paper, leaving a 1in overhang on all sides.
  • 2. Whisk together flour, baking powder, salt, anise seeds and cinnamon in a bowl. Be better and sugars with a stand mixer fitted with a paddle attachment on medium speed until creamy, 3 to 4 minutes. Add the egg, anise extract and vanilla; beat on medium speed until pale and fluffy, another 3 minutes, stopping to scrape down sides as needed. Gradually add flour mixture to butter mixture, beating on low speed until just combined, one minute. The dough will be crumbly.
  • 3. Using a rubber spatula or your hands, press dough evenly into prepared pan. Sprinkle with flaky sea salt and more anise seeds.
  • 4. Bake until edges are golden brown and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Let cool in the pan for 15 minutes. Using the parchment as handles, lift cookies from the pan in place on the wire rack to cool completely. Cut into 16 bars.