Biscochitos I recipe

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Ingredients

6 cups all-purpose flour
¼ teaspoon salt
3 teaspoons baking powder
2 cups shortening
1 ½ cups white sugar
2 teaspoons anise seed
2 eggs
¼ cup brandy
¼ cup white sugar
1 teaspoon ground cinnamon

Nutrition Info

223.7 calories
carbohydrate: 25.9 g
cholesterol: 10.3 mg
fat: 11.9 g
fiber: 0.6 g
protein: 2.5 g
saturatedFat: 3 g
servingSize: -
sodium: 61.1 mg
sugar: 9.8 g
transFat: : -
unsaturatedFat: : -

Directions

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

  2. Sift flour with baking powder and salt. Cream shortening with sugar and anise seeds until fluffy. Beat in eggs one at a time. Mix in flour and brandy until well blended.

  3. Turn dough out on a floured board and pat or roll to 1/4 or 1/2 inch thickness. Cut into shapes (the fleur-de-lys is traditional). Dust with a mixture of 1/4 cup sugar and 1 tsp cinnamon.

  4. Bake for 10 to 12 minutes in the preheated oven, or until golden brown.

Recipe Yield

3 dozen

Recipe Note

This cookie is traditional in Taos, New Mexico. This particular recipe was given to me by my mother, Margaret Miera Romero.

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