Biscochitos I
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Description
This cookie is traditional in Taos, New Mexico. This particular recipe was given to me by my mother, Margaret Miera Romero.
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
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.
Nutrition Facts
serving: 3 dozen
calories: 223.7 kcal
carbohydrates: 25.9 g
protein: 2.5 g
saturated fat: 3 g
cholesterol: 10.3 mg
sodium: 61.1 mg
fiber: 0.6 g
sugar: 9.8 g
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