BISCOCHITOS
Biscochitos are a shortbread-like cookie flavored with cinnamon and anise. They're easy to make and are delicious for the holidays!
Provided by Kelsie
Categories Dessert
Time 45m
Number Of Ingredients 11
Steps:
- Sift the flour, baking powder, and salt together into a medium bowl.
- Beat the butter and shortening together in a large bowl with an electric mixer set to medium speed. When the mixture is very creamy, add add 3/4 cup sugar, the egg, the anise, and the vanilla, then beat to combine.
- Scrape down the sides and bottom of the bowl, then turn mixer to low and beat in the dry ingredients until just incorporated-don't over-mix, the dough will be crumbly.
- With mixer still on low, beat in 1/4 cup of brandy. If necessary, continue adding brandy 1 tablespoon at a time to make a firm, cohesive dough.
- Divide the dough into 2 equal portions and wrap each with plastic wrap. Chill for 30 minutes (or up to 1 day).
- Preheat the oven 350 degrees. Line 2 large baking sheets with parchment paper or spray with cooking spray.
- Working with 1 portion of dough at at time, roll out to 1/4-inch thickness on a lightly floured work surface. Cut with a 2 1/2-inch cookie cutter.** Arrange cut-out cookies 2 inches apart on prepared baking sheets.
- Bake 10 to 16 minutes, until lightly browned. Cool on baking sheets for 1 minute, then transfer to a wire rack set on a large rimmed baking sheet (or any surface that's easy to clean).
- While cookies are still hot, stir together the remaining 1/3 cup sugar and the cinnamon. Dust the hot cookies with the cinnamon sugar mixture, then let the cookies cool.
- Uneaten cookies can be stored in an airtight container at room temperature for up to 3 days or in the freezer for up to 3 months.
BISCOCHITOS
Steps:
- Preheat oven to 350 degrees F.
- Beat lard in mixer until creamy. Add 2/3 cup sugar, beat until light and fluffy. Add the egg and rum and mix until blended. Add the flour, baking powder, anise seed and salt. Beat until a smooth dough is formed.
- Roll dough on a lightly floured surface to a 1/4-inch thickness. Cut the dough into desired shapes. In a shallow bowl, combine cinnamon and remaining sugar. Dredge 1 side of cookie in cinnamon sugar mixture. Place cookie, sugared side up, on ungreased baking sheets. Bake for 8 to10 minutes or until golden brown, rotating the baking sheets halfway through the cooking time. Allow cookies to cool on a cooling rack.
BISCOCHITOS
Steps:
- Sift flour, baking powder, and salt. Cream the lard with sugar and anise seed on medium speed. In a separate bowl. beat eggs until light and fluffy. Add beaten eggs to creamed mixture. Mix together well, adding wine to form a stiff-like dough, add more wine, if necessary.
- Refrigerate dough overnight.
- Preheat oven to 350 degrees F.
- Remove dough from refrigerator and let stand for a while, until dough is soft enough to roll. Divide dough in quarters and roll to about 1/16 to 1/8-inch thickness. Cut with cookie cutter and place on cookie sheet. Bake for 12 to 15 minutes or until bottom of cookie is golden brown. Meanwhile, mix together the sugar and cinnamon in a bowl. Drop the baked cookies into sugar and cinnamon mixture and set aside to cool.
BISCOCHITOS/BIZCOCHITOS - ANISE SEED COOKIES
Usually every Christmas gathering in New Mexico serves these wonderful biscochitos. Biscochitos are said to be native to New Mexico, where they are traditionally made with lard. Other names associated with biscochitos are names such as Polvorones or Mexican Wedding Cookies. In Spain they are called Mantecosos. As the "Original...
Provided by Teresa Morgan
Categories Cookies
Number Of Ingredients 3
Steps:
- 1. Make Sugar-Cinnamon Mixture; set aside. Cinnamon-Sugar Mixture: 1/4 cup granulated sugar 1 table spoon ground cinnamon. Preheat the oven to 350 degrees F (175 degrees C). Sift the flour, baking powder and salt into a bowl, and set aside. In a large bowl, cream together the lard and 1 1/2 cups sugar until smooth. Mix in the anise seed, and beat until fluffy. Stir in the eggs one at a time. Add the sifted ingredients and wine, and stir until well blended. On a floured surface, roll the dough out to 1/2 or 1/4 inch thickness, and cut into desired shapes using cookie cutters. The traditional is fleur-de-lis. Place cookies onto baking sheets. Mix together the 1/4 cup of sugar and cinnamon; sprinkle over the tops of the cookies. Bake for 10 minutes in the preheated oven, or until the bottoms are lightly browned.
BIZCOCHITOS (MEXICAN ANISE COOKIES)
Mexican anise cookies, from Best of Cooking Light Holidays. (TIP: Don't use a substitute for the sifted cake flour called for in these Bizcochitos. It's the best choice for many light baked goods because its low-protein, high-starch content yields a better texture when fat and sugar- two ingredients that lend tenderness- are reduced.) ENJOY!
Provided by BecR2400
Categories Dessert
Time 40m
Yield 4 dozen cookies, 48 serving(s)
Number Of Ingredients 10
Steps:
- Cream margarine; gradually add 3/4 cup sugar, beating at medium speed of a mixer until light and fluffy. Add egg and vanilla; beat well. Combine cake flour, aniseed, baking powder, and salt; add to creamed mixture, stirring until well-blended. Divide dough in half; shape each portion into a ball, and wrap each in plastic wrap. Freeze 40 minutes.
- Preheat oven to 350 d F. Remove one portion of dough from freezer; remove plastic wrap. Roll dough to a 1/8-inch thickness on a lightly floured surface; cut with a 2-inch round cutter. Place on baking sheets. Combine 2 teaspoons sugar and cinnamon; sprinkle over cookies. Bake at 350 d F for 10 minutes. Remove from baking sheets immediately; cool on wire racks. Repeat procedure with remaining portion of dough. Store in an airtight container.
- Note: Time does not include chill time of dough.
Nutrition Facts : Calories 43.6, Fat 1.3, SaturatedFat 0.2, Cholesterol 4.4, Sodium 29.1, Carbohydrate 7.3, Fiber 0.1, Sugar 3.3, Protein 0.6
ANISE SEED BORRACHIO COOKIES
You must find some time to make these cookies because are simply delicious; one of my best friend's favorites. They are classic sugar cookies with the blended flavors of vanilla, anise and rum.
Provided by Ruben Jerez
Categories World Cuisine Recipes Latin American Mexican
Time 35m
Yield 36
Number Of Ingredients 10
Steps:
- Place the anise seeds in a small bowl with the rum. Set aside to marinate overnight.
- In a medium bowl, cream together the butter, sugar and vanilla until smooth. Stir in the anise seed and rum. Mix in the egg. Combine the flour, salt, baking powder and cloves; stir into the butter mixture until well blended. Cover and refrigerate until chilled, about 1 hour.
- Preheat the oven to 350 degrees F (175 degrees C). On a lightly floured surface, roll the dough out to 1/8 inch thickness. Cut into desired shapes using cookie cutters. Place cookies on a greased cookie sheet.
- Bake for 10 minutes in the preheated oven, or until golden brown at the edges. Cool for a few minutes on baking sheets before removing to wire racks to cool completely.
Nutrition Facts : Calories 111 calories, Carbohydrate 11.1 g, Cholesterol 22.1 mg, Fat 6.7 g, Fiber 0.3 g, Protein 1.2 g, SaturatedFat 4.1 g, Sodium 90.1 mg, Sugar 4.2 g
BISCOCHITOS
I love the whole anise seeds and the slightly buttery flavor of these "biscos", traditional Christmas cookies in my home state of New Mexico.
Provided by Quail Trails
Categories Dessert
Time 25m
Yield 48 biscochitos
Number Of Ingredients 12
Steps:
- Cream lard and butter.
- Add sugar and beat until fluffy.
- Add eggs, anise seed, salt, baking powder and brandy, mix.
- Add flour gradually, til dough is firm, shape into a log and wrap in clear wrap.
- Chill, then slice in 3/4" slices.
- Mix cinnamon sugar, press uncooked cookie slice into mixture to coat one side and flatten slightly.
- Bake at 350 degrees until lightly browned.
Nutrition Facts : Calories 159, Fat 8.5, SaturatedFat 4.2, Cholesterol 23, Sodium 101.7, Carbohydrate 18.4, Fiber 0.5, Sugar 6.3, Protein 1.9
BISCOCHITOS TRADITIONAL COOKIES
This is New Mexico's traditional cookie. A great thick sugar cookie that is dusted with cinnamon-sugar. The traditional shape is fleur-de-lis, but use your favorite cookie cutters if you like.
Provided by Anonymous
Categories World Cuisine Recipes Latin American Mexican
Time 25m
Yield 72
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Sift the flour, baking powder and salt into a bowl, and set aside.
- In a large bowl, cream together the lard and 1 1/2 cups sugar until smooth. Mix in the anise seed, and beat until fluffy. Stir in the eggs one at a time. Add the sifted ingredients and brandy, and stir until well blended.
- On a floured surface, roll the dough out to 1/2 or 1/4 inch thickness, and cut into desired shapes using cookie cutters. The traditional is fleur-de-lis. Place cookies onto baking sheets. Mix together the 1/4 cup of sugar and cinnamon; sprinkle over the tops of the cookies.
- Bake for 10 minutes in the preheated oven, or until the bottoms are lightly browned.
Nutrition Facts : Calories 113 calories, Carbohydrate 13 g, Cholesterol 10.6 mg, Fat 5.9 g, Fiber 0.3 g, Protein 1.3 g, SaturatedFat 2.3 g, Sodium 24.2 mg, Sugar 4.9 g
BISCOCHITOS
This is a recipe I got from one of my aunt's she is from Chihuahua, Mexico. A traditional cookie from that region of Mexico.
Provided by Cooking Queen
Categories Drop Cookies
Time 40m
Yield 50-60 cookies
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- Cream shortening, sugar and anise seed in a bowl. Add eggs one at a time, mix well after each addition.
- In a separate bowl combine flour, clove, cinammon, baking powder and salt.
- Add the flour mixture and the orange or lemon juice alternately to the creamed mixture until stiff dough is formed.
- Knead dough slightly and drop 1 inch balls of dough into ungreased baking sheet. Bake cookies for approximately 20 - 25 minutes, or until cookies are lightly browned. Let them cool slightly.
- In a separate bowl combine sugar and cinnamon. Roll cookies in sugar mixute to coat each one.
Nutrition Facts : Calories 159.2, Fat 8.6, SaturatedFat 2.5, Cholesterol 7.4, Sodium 71.7, Carbohydrate 19, Fiber 0.6, Sugar 7.2, Protein 1.8
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