BISCOCHITOS II
Mexican Cookies...great dunkers for coffee.
Provided by Christine J. Crabtree
Categories World Cuisine Recipes Latin American Mexican
Yield 36
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix together shortening, margarine and sugar with a mixture until well blended. Mix in the rest of the ingredients until smooth.
- Roll out on a floured board to 1/2 or 1/4 inch thickness.
- Cut into desired shapes and place on baking sheets. Bake until golden brown, about 10 - 12 minutes. Garnish as desired or leave plain.
Nutrition Facts : Calories 210.6 calories, Carbohydrate 24.5 g, Cholesterol 10.3 mg, Fat 11.2 g, Fiber 0.6 g, Protein 2.6 g, SaturatedFat 2.4 g, Sodium 168.1 mg, Sugar 8.5 g
BIZCOCHITOS
Provided by Food Network Kitchen
Time 1h15m
Yield about 48 cookies
Number Of Ingredients 9
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.
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
Make and share this Biscochitos recipe from Food.com.
Provided by Millereg
Categories Dessert
Time 42m
Yield 36 biscochitos, 12 serving(s)
Number Of Ingredients 10
Steps:
- Sift flour with baking powder and salt.
- Cream the shortening with 1½ cups 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 ¼- or ½-inch thickness; cut into shapes (the fleur-de-lys shape is traditional).
- Dust with a mixture of ¼ cup sugar and 1 tsp cinnamon.
- Bake at 350°F (180°C) for 10 to 12 minutes or until golden brown.
Nutrition Facts : Calories 670.2, Fat 35.6, SaturatedFat 8.9, Cholesterol 35.2, Sodium 152.3, Carbohydrate 77.5, Fiber 1.8, Sugar 29.4, Protein 7.6
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
Biscochitos are traditional New Mexican cookies and are also the official state cookie. They are anise cookies, typically sprinkled or dipped in a comination of sugar and cinnamon. This is my grandmother's recipe and still my absolute favorite biscochito recipe. I believe this recipe is definitely the best. This recipe is typically made with lard-- some recipes use vegetable shortening, but lard helps give it that "melt in your mouth" texture. My grandma also suggests using a cheap white wine-- she used to use my grandpa's white wine from the grapes he grew. I tend to like my cookies a little on the sweeter side, so I use a sweet white wine like a Riesling. Another thing she told me is to crush the anise seeds to help release the flavor-- it also helps so that you're not picking anise seeds out of your teeth too!! Also, some people like their biscochitos thick, so experiement with the thickness and decide the thickness you prefer. I like mine very thin, about 1/8 inch thick. And I also dip them in the cinnamon/sugar mixture before I put them in the oven and then again right after they come out of the oven-- this will use much more cinnamon and sugar than the recipe calls for. Like I said, I prefer them a little sweeter!!
Provided by I_Can_Only_Bake
Categories Dessert
Time 3h30m
Yield 7 dozen
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Sift flour with baking powder and salt.
- In a separate bowl, cream lard with sugar and freshly ground anise seeds until fluffy. (This is a very important step! You want a lot of air incorporated into the lard because it helps make the cookies lighter.).
- Beat in eggs one at a time.
- Mix in flour mixture and white wine until well blended.
- Refrigerate 1-2 hours.
- Turn dough out on a floured surface and roll out desire thickness (I usually like it between 1/8-1/4 of an inch thick).
- Cut into shapes.
- Mix the 1/2 cup sugar and 2 tbsp of cinnamon in a small bowl.
- Dip tops of the cut out cookies in the cinnamon-sugar mixture.
- Bake 10-12 minutes or until edges turn a golden color.
- Remove from oven and immediately dip cookies again in the cinnamon-sugar mixture.
- Place cookies on cooling sheet and allow to cool completely. (If you try to eat them while they're still warm, they will taste like lard-- not fun!).
- Variation: You can also "paint" the cookies with a mixture of 1/2 cup heavy cream or evaporated milk and food coloring (red or green). With a paint brush, put a heavy coat on top of cut out cookies (for this variation, it's usually the shape of a chile/chili). Sprinkle with cinnamon and sugar, then bake for 10-12 minutes.
Nutrition Facts : Calories 1175.5, Fat 61.2, SaturatedFat 23.6, Cholesterol 116.1, Sodium 261.8, Carbohydrate 141.6, Fiber 4, Sugar 57.6, Protein 13.1
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.
MI TIERRA BISCOCHITOS
Biscochitos are the best thing to get with your coffee when you eat breakfast at a Mexican bakery. Mi Tierra makes my favorite version of these rich Mexican cookies. Sorry, there is no substitute for the lard-it's the secret ingredient!
Provided by Robb Walsh
Categories Cookies Mixer Egg Breakfast Bake Brandy Anise Cinnamon Pastry Kidney Friendly Dairy Free Peanut Free Tree Nut Free Soy Free
Yield Makes 36 to 48 cookies
Number Of Ingredients 8
Steps:
- Put the flour, baking powder, salt, the 1 1/2 cups sugar, and the anise seed in the bowl of an electric mixer and blend at low speed. Add the lard in small batches, increasing the mixer speed to medium until the lard is well incorporated. Reduce the speed to low and add the beaten eggs and the brandy.
- Cover the mixing bowl with plastic wrap and refrigerate for 24 hours.
- When ready to bake the cookies, preheat the oven to 350°F. Form the dough into Ping-Pong-ball-sized pieces. Place 12 balls on each of four cookie sheets. Dip a fork in dry flour and press the balls twice to form a crisscross pattern. The resulting cookie should be only about 1/4 inch high. Bake for 12 minutes or until the edges and bottoms are golden brown.
- Remove from the oven. Using a spatula and spoon, drop the baked cookies one by one into the sugar and cinnamon mixture and roll gently to coat. Set aside to cool.
BISCOCHITOS II
Mexican Cookies...great dunkers for coffee.
Provided by Christine J Crabtree
Categories Mexican Recipes
Yield 36
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix together shortening, margarine and sugar with a mixture until well blended. Mix in the rest of the ingredients until smooth.
- Roll out on a floured board to 1/2 or 1/4 inch thickness.
- Cut into desired shapes and place on baking sheets. Bake until golden brown, about 10 - 12 minutes. Garnish as desired or leave plain.
Nutrition Facts : Calories 210.6 calories, Carbohydrate 24.5 g, Cholesterol 10.3 mg, Fat 11.2 g, Fiber 0.6 g, Protein 2.6 g, SaturatedFat 2.4 g, Sodium 168.1 mg, Sugar 8.5 g
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- 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.
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