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Ingredients
| all-purpose flour (unsifted): 6 cups |
| salt: 1/4 tsp |
| baking powder: 1 Tbl |
| multipurpose shortening: 2 cups |
| granulated sugar: 1 1/2 cups |
| anise seed (whole): 2 tsp |
| eggs: 2 |
| brandy (Cognac): 1/4 cup |
| granulated sugar: 1/4 cup |
| ground cinnamon: 1 tsp |
Biscochitos I
Credit: AllRecipes
User rating:
"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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Prep Time
15 min -
Cook Time
12 min -
Servings
36 serving(s)
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Directions
- 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.