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
Rendering your own lard is what really makes these anise-flavored Mexican sugar cookies stand out, but you can use vegetable shortening in a pinch. Martha made this recipe on "Martha Bakes" episode 711.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 4 dozen
Number Of Ingredients 12
Steps:
- In the bowl of an electric mixer fitted with the paddle attachment, mix 1 cup sugar and the lard on medium-high speed until light and fluffy, about 3 minutes. Add egg; beat to combine. Add vanilla, Grand Marnier, and zest; beat to combine.
- Sift flour, baking powder, and salt. Gradually beat flour mixture into sugar mixture on low speed. Beat in anise seeds. On medium, gradually add 2 tablespoons water or more to form a ball. Divide dough in half; shape into disks. Wrap each disk in plastic; chill 1 hour.
- Preheat oven to 350 degrees with rack in center. Combine cinnamon and remaining 3/4 cup sugar in a small bowl.
- On a floured surface, roll the dough to 1/4 inch thick. Cut dough into moons, stars, or shapes you like with a 2-inch cutter; lightly sift cinnamon-sugar over each shape. Place on parchment-lined baking sheets. Bake, 1 sheet at a time, 10 to 12 minutes; cookies should be set but not brown. Transfer the cookies and parchment to a wire rack to cool. Repeat with the remaining batches.
BISCOCHITOS I
This cookie is traditional in Taos, New Mexico. This particular recipe was given to me by my mother, Margaret Miera Romero.
Provided by Patricia Romero
Categories World Cuisine Recipes Latin American Mexican
Time 27m
Yield 36
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C)
- 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.
- 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.
- Bake for 10 to 12 minutes in the preheated oven, or until golden brown.
Nutrition Facts : Calories 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, Sodium 61.1 mg, Sugar 9.8 g
EASY BIZCOCHITOS
Bizcochitos, with their wonderful citrus and spice flavors, are special cookies we look forward to each year. It just isn't Christmas Eve at our house if we don't have these cookies with mugs of Mexican hot chocolate.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 3 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, combine cookie mix, flour, orange zest and aniseed. Stir in melted butter, egg and vanilla until blended., Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or until firm enough to roll., Preheat oven to 375°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 2-in. cookie cutter., Place 1 in. apart on ungreased baking sheets. In a small bowl, mix sugar and cinnamon; sprinkle over cookies. Bake 6-9 minutes or until edges are light brown. Remove to wire racks to cool.
Nutrition Facts : Calories 93 calories, Fat 4g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 52mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
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
Biscochitos are the state cookie of New Mexico. They traditionally use lard, but in this version from Wayne Harley Brachman's Cakes and Cowpokes, they are made with butter. I made this to serve at a Posada Celebration in the shape of stars - beautiful and delicious! (Chilling and rolling times are included in the preparation time).
Provided by Acerast
Categories Dessert
Time 4h10m
Yield 30 2 1/2-inch cookies, 15 serving(s)
Number Of Ingredients 11
Steps:
- Put the flour, 3/4 cup of the sugar, the baking powder, salt, and 1/2 teaspoon of the anise in a large bowl and whisk to blend.
- In a small bowl, cut the butter into pea-sized pieces.
- Using a pastry blender or your fingertips, work the butter into the flour mixture until it resembles coarse meal.
- Add the egg yolk, vanilla, and ice water and mix with your fingers just until the dough comes together into a ball.
- Working on a lightly floured surface, take egg-sized pieces of the dough and smear them away from you with the heel of your hand into 6-inch streaks. (This step helps to achieve the layered texture of the authentic cookie without using lard).
- Scrape up all the streaks of dough and pile them on top of one another to form a disk.
- Wrap in plastic wrap and refrigerate for at least 2 hours or overnight.
- On a portable (this will be refrigerated again), lightly floured surface, roll the dough to a thickness of 1/4 inch.
- Refrigerate for 30 miutes, or until firm.
- Set a rack in the middle of the oven and preheat to 375°F.
- Line a cookie sheet with parchment paper or use a non-stick cookie sheet.
- With a cookie cutter, cut out 2 1/2-inch circles (I use stars), and place them on the cookie sheets about 2-inches apart.
- Chill the cookies 10 minutes before baking.
- Reroll the scraps of dough and cut out more cookies, chilling before baking.
- Meanwhile, mix the remaining 1 Tablespoon ground anise and 2 Tablespoon sugar together in a small bowl.
- Sprinkle a thin layer of the sugar mixture over the cookies.
- Bake for 10 minutes, or until lightly browned around the edges.
- Cool on the pan on a wire rack.
- May be store at room temperature, well-wrapped, for up to 5 days.
Nutrition Facts : Calories 193.5, Fat 9.8, SaturatedFat 6, Cholesterol 38.4, Sodium 33.8, Carbohydrate 24.8, Fiber 0.5, Sugar 11.8, Protein 2.1
BISCOCHITOS
These cookies originated in Spain, but today they are often associated with the American Southwest, particularly New Mexico, where they are the official state cookie. Lard imparts incomparable flavor-it's worth seeking it out, although vegetable shortening can be substituted.
Yield makes about 2 dozen
Number Of Ingredients 12
Steps:
- In the bowl of an electric mixer fitted with the paddle attachment, beat 1 cup sugar and the lard on medium-high speed until light and fluffy, about 3 minutes. Add egg; beat to combine. Add vanilla, liqueur, and zest; beat to combine.
- Sift together flour, baking powder, and salt into a bowl. Gradually beat flour mixture into sugar mixture on low speed. Beat in anise seeds. On medium, gradually add the water and mix until dough forms a ball (add more water if necessary). Wrap dough in plastic wrap; chill 30 minutes.
- Preheat oven to 350°F with rack in center. Combine cinnamon and remaining 3/4 cup sugar in a small bowl.
- On a lightly floured surface, roll the dough to 1/4-inch thickness. Cut dough into shapes with a 4-inch fleur-de-lis cutter; lightly sift cinnamon-sugar over each shape. Place on parchment paper-lined baking sheets. Chill in freezer until dough is very firm, about 15 minutes. Bake one sheet at a time for 12 to 14 minutes, rotating halfway through; cookies should be set but not brown. Transfer the cookies and parchment to a wire rack to cool. Cookies can be stored between layers of parchment in an airtight container at room temperature up to 1 week.
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.
More about "biscochitos i food"
BISCOCHITOS RECIPE: TRADITIONAL NEW MEXICAN COOKIES - …
From somethewiser.com
4.5/5 (244)Servings 3Cuisine New MexicanTotal Time 52 mins
- In a medium bowl, sift together flour, baking powder, and salt. Whisk in the crushed anise and orange zest.
- In a separate large bowl, combine the sugar and lard. Then, using an electric mixer, beat the lard and sugar until light and fluffy - about 3 minutes. Add the egg and vanilla and beat to combine. Gradually beat in the flour mixture and stop as soon as mixture is combined. Dough will be crumbly and more like a pie crust dough and than a normal cookie dough (see picture in post above).
- Using your hands, work the dough into a ball, like you would a pie crust, incorporating all the loose pieces of flour mixture. Then, wrap in plastic and refrigerate dough for 30 minutes.
- Preheat oven to 350 degrees Fahrenheit. Line baking sheet with parchment paper or silpat. In a small bowl, combine the sugar and cinnamon for topping.
BISCOCHITOS | FOOD RECIPES WITH PICTURES - GREAT CHEFS
From greatchefs.com
Servings 24-36Estimated Reading Time 2 mins
BIZCOCHITOS (ANISE SUGAR COOKIES) - BUENO FOODS
From buenofoods.com
4/5 (9)Estimated Reading Time 1 minServings 72
BISCOCHITOS RECIPE - ANDREW ZIMMERN | FOOD & WINE
From foodandwine.com
4/5 Category CookiesServings 60Total Time 1 hr
- Preheat the oven to 375°. In the bowl of a standing mixer fitted with the paddle, beat the lard with 1 1/2 cups of the sugar at medium speed until fluffy, about 2 minutes. Beat in the eggs and anise extract.
- In a large bowl, whisk the flour with the baking powder and salt. Add the lard mixture and knead gently until a dough forms.
- On a lightly floured surface, using a floured rolling pin, roll out half of the dough 1/4 inch thick. Using a 2-inch round cookie cutter, stamp out cookies as close together as possible. Working in batches, transfer them to ungreased baking sheets, spacing them 1/2 inch apart. Bake the cookies for 10 to 12 minutes, or until golden, rotating the baking sheets halfway through. Let the cookies cool slightly on the baking sheets.
- In a large shallow bowl, mix the remaining 1 cup of sugar with the cinnamon. Dredge the warm cookies in the cinnamon sugar and transfer them to a rack to let cool completely. Repeat to make the remaining cookies.
BISCOCHITOS - NEW MEXICAN FOODIE
From newmexicanfoodie.com
3.2/5 (16)Category DessertCuisine New MexicanTotal Time 50 mins
- Add lard to a to a bowl and beat with an electric or stand mixer. Slowly add in 1/2 cup of sugar and continue beating for 8 – 10 minutes, until mixture is fluffy and light.
- Slowly add in flour mixture, beating well after each addition, and scraping the sides of the bowl as you go. Continue until mixture is fully incorporated and dough is similar to pie-crust.
BEST BISCOCHITOS RECIPE - HOW TO MAKE BISCOCHITOS - DELISH
From delish.com
Cuisine AmericanCategory Nut-Free, Vegetarian, Christmas, DessertOccupation Senior Food EditorTotal Time 50 mins
BISCOCHITOS COOKIE RECIPE | ANN CLARK COOKIE CUTTERS
From annclarkcookiecutters.com
Cuisine Cut-Out CookiesCategory Cut-Out CookiesServings 20Total Time 5 hrs
BISCOCHITOS I - YUM TASTE
From yumtaste.com
Estimated Reading Time 40 secs
NEW MEXICO NOMAD RECIPES : BISCOCHITOS
From newmexiconomad.com
Reviews 5Estimated Reading Time 4 mins
BISCOCHITOS I | RECIPE | BANANA CAKE, MOIST BANANA CAKE ...
From pinterest.co.uk
4.2/5 (48)Total Time 27 minsServings 36
BISCOCHITOS | COOKING IS MY SPORT
From cookingismysport.com
Estimated Reading Time 4 mins
BISCOCHITOS RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
12 NEW MEXICAN BISCOCHITOS RECIPES – THE FOOD EXPLORER
From thefoodexplorer.com
NEW MEXICAN RECIPES | BISCOCHITOS, STATE COOKIE | NEW ...
From newmexico.org
BISCOCHITOS
From pinterest.ca
TRADITIONAL BISCOCHITOS - MADEINNEWMEXICO.COM
From madeinnewmexico.com
I HAVE A (SHORTBREAD-LIKE, "BISCOCHITOS") COOKIE RECIPE ...
From food52.com
BIZCOCHITOS RECIPES
From tfrecipes.com
TRADITIONAL NEW MEXICO BISCOCHITO RECIPE, CASARURALDAVINA ...
From mungfali.com
COFFEE-ANISE BISCOCHITOS RECIPE BY THE.FRENCH.CONNECTION ...
From ifood.tv
BISCOCHITOS | BISCOCHITO RECIPE, FOOD, NEW MEXICAN ...
From pinterest.ca
BISCOCHITOS RECIPE (NEW MEXICAN COOKIES) | KITCHN
From thekitchn.com
TRADITIONAL NEW MEXICO BISCOCHITOS RECIPE - ALL ...
From therecipes.info
BISCOCHITOS I | BISCOCHITOS RECIPE, RECIPES, COOKIES
From pinterest.com
BISCOCHITOS | COOKING WITH CHRISTEN
From cookingwithchristen.wordpress.com
BISCOCHITOS TRADITIONAL COOKIES RECIPE - FOOD NEWS
From foodnewsnews.com
BISCOCHITOS I PHOTOS - ALLRECIPES.COM
From allrecipes.com
BISCOCHITOS I RECIPE - FOOD & DRINK RECIPES
From fooddrinkrecipes.com
HOMEMADE NEW MEXICO BISCOCHITOS RECIPE - FOOD NEWS
From foodnewsnews.com
BISCOCHITOS: QUESTIONS (AND ANSWERS) ABOUT BISCOCHITOS ...
From food52.com
BISCOCHITOS I RECIPE - FOOD NEWS
From foodnewsnews.com
BISCOCHITOS I RECIPE
From crecipe.com
BISCOCHITOS COOKING FOOD COOKING SKILLS – MUSIC ACCOUSTIC
From musicaccoustic.com
BISCOCHITOS | CANADIAN LIVING
From canadianliving.com
[HOMEMADE] BISCOCHITOS : FOOD
From reddit.com
BISCOCHOS RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
BISCOCHITOS (NEW MEXICO'S OFFICIAL STATE COOKIE)
From tortillasandhoney.com
BISCOCHITOS NUTRITION FACTS - EAT THIS MUCH
From eatthismuch.com
BISCOCHITOS RECIPE MADE WITH LARD WITH INGREDIENTS ...
From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love