Bizcocho Philadelphia Recipes

Steps:

• Precalienta el horno a 325°F. Bate el queso crema, la mantequilla, el azúcar granulada y la vainilla con una batidora eléctrica a velocidad media hasta mezclarlos bien.
• Incorpora, uno a uno, los huevos, batiendo bien después de cada incremento. Poco a poco, agrega la harina y el polvo para hornear, batiendo a velocidad baja hasta mezclarlos bien. Vierte la masa en un molde rectangular para hornear de 9x5 pulgadas previamente engrasado y enharinado.
• Hornea durante 1 hora y 20 minutos, o hasta que al insertar un palillo en el centro éste salga limpio. Deja enfriar durante 5 minutos; sácalo del molde. Deja que se enfríe completamente sobre una rejilla. Espolvoréalo con el azúcar en polvo.

Steps:

• Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Whisk the flour, baking powder and salt in a medium bowl.
• Beat the shortening in a stand mixer with the paddle attachment on medium-high speed until fluffy. Reduce the mixer speed to low; beat in 2/3 cup sugar, then the egg. Add 2 tablespoons wine and the anise seeds and beat until combined. Gradually beat in the flour mixture. If the dough is too dry, mix in up to 2 more tablespoons wine. Cover and refrigerate 15 minutes.
• Mix the remaining 1/2 cup sugar and the cinnamon in a shallow bowl. On a lightly floured surface, roll out the dough to 1/4 inch thick. Cut out cookies with a 2 1/2-inch cookie cutter. Press the top of each cookie in the cinnamon sugar to coat, then arrange on the prepared baking sheets, about 1 inch apart. Bake until the edges are golden, 10 to 15 minutes. Let cool about 3 minutes on the baking sheets, then transfer the cookies to racks to cool completely. Store in an airtight container for up to 1 week.

Steps:

• Preheat oven to 350 degrees.
• Beat the lard until creamy.
• Mix the wine or fruit juice with 1 cup of sugar, 1 tablespoon cinnamon and anise seeds; add to lard and mix with a wooden spoon.
• Add the egg yolks; mixing well.
• Add enough flour to make soft dough; roll out to 1/2-inch thick and cut in desired shapes and place on greased cookie sheet.
• Bake 15 minutes; checking often to prevent burning.
• Mix the remaining 1 cup of sugar and 4 teaspoons cinnamon; dredge cookies in the cinnamon sugar mixture while still warm.