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 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
REAL BISCOCHITOS
This recipe was my Tias and has been used over and over by my family and our church cookbook. We traditionally make these at Christmas or for Weddings.
Provided by DurangoMom
Categories Dessert
Time 35m
Yield 6-8 dozen
Number Of Ingredients 12
Steps:
- Cream Crisco and sugar.
- Add eggs and beat on high speed until real creamy.
- Add all three extracts and mix well.
- Add flour, baking powder, salt, and anise seeds.
- Mix by hand.
- Add water, just enough to work dough so you can roll it.
- It should be a soft dough.
- Roll out and use a cookie cutter to cut out cookies.
- Top with cinnamon sugar.
- Bake at 400 12-15 minutes until golden brown.
Nutrition Facts : Calories 1960.8, Fat 108, SaturatedFat 32.5, Cholesterol 141, Sodium 682.8, Carbohydrate 214.3, Fiber 5.4, Sugar 69.8, Protein 24
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.
BISCOCHITO BISCOTTI
Biscochitos are New Mexico's state cookie and are super popular around the holidays. I make biscotti every year and this year decided to create Biscochito Biscotti. Everyone liked them, so I figured I should share the recipe, as I've never seen the idea anywhere before.
Provided by Bubonic Plague
Categories Dessert
Time 2h
Yield 30 Biscotti, 30 serving(s)
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 350 degrees.
- 2. Sift flour with baking powder and salt.
- 3. In a separate bowl, cream lard with sugar and freshly ground anise seeds and whip until fluffy.
- 4. Beat in eggs one at a time.
- 5. Mix in flour mixture and white wine until well blended.
- 6. Refrigerate 1-2 hours. (Cover with plastic wrap so the dough doesn't dry out.)
- 7. Divide dough into 4 balls and line a cookie sheet with parchment paper (You can use the same parchment paper throughout the baking process.
- 8. Shape each ball into a log about 7 inches long. Place logs on parchment paper lined pans and pat dough into a rectangleish shape, about ¾ inch thick and 2 ½ inches wide.
- 9. Mix the 3/4 cup sugar and 2 tbsp of cinnamon in a small bowl.
- 10. Bake logs about 30 minutes, until edges are somewhat brown. Let logs cool about a half hour before slicing them into inch-thick slices. Place slices back on paper lined pan.
- 11. Bake slices for 17 minutes, remove from oven, flip and bake 17 more minutes.
- 12. Cool slices on cookie rack while preparing the glaze.
- 13. Whip the glaze ingredients together and spread on the biscotti with a butter knife. Biscotti will be very crumbly, handle with care.
Nutrition Facts : Calories 311, Fat 17.1, SaturatedFat 6.6, Cholesterol 28.1, Sodium 61.9, Carbohydrate 35.9, Fiber 1, Sugar 16, Protein 3.1
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
GF BISCOCHITOS
These are one of my son's favorites. He requests them every Christmas. Great anise-tasting butter cookie. You won't be able to tell there's no wheat. Free of peanuts and nuts too so it's a nice change for kids on restricted diets.
Provided by FreetoFeast
Categories Drop Cookies
Time 1h20m
Yield 48 cookies
Number Of Ingredients 11
Steps:
- Beat butter, sugar, egg and vanilla until fluffy.
- Crush anise seeds.
- Add remaining ingredients.
- Chill for 30 minutes.
- Preheat oven to 350.
- Drop by teaspoonfuls onto a cookie sheet.
- Bake for 12 - 15 minutes.
- Cool on a rack.
More about "real biscochitos recipes"
NEW MEXICAN RECIPES | BISCOCHITOS, STATE COOKIE | NEW …
From newmexico.org
BEST BIZCOCHITOS RECIPE - HOW TO MAKE BIZCOCHITOS - DELISH
From delish.com
5/5 (1)Category Nut-Free, Vegetarian, Christmas, Dessert
BISCOCHITOS RECIPES | BIGOVEN
RECIPE: BISCOCHITOS: AN ENCHANTING CHRISTMAS TREAT FROM THE …
From catholicnews.com
BISCOCHITOS COOKIES - FAVORITE NEW MEXICO RECIPE!
From positivelysplendid.com
BISCOCHITOS RECIPE (NEW MEXICAN COOKIES) | KITCHN
From thekitchn.com
BISCOCHITOS (MEXICAN SHORTBREAD COOKIES) - REAL LIFE DINNER
From reallifedinner.com
BISCOCHITOS RECIPE BY SHANNON DARNALL - THE DAILY MEAL
From thedailymeal.com
BISCOCHITOS RECIPE - FOOD.COM
From food.com
BISCOCHITOS RECIPES | BIGOVEN
From bigoven.com
BISCOCHITOS COOKIES RECIPE | NESCAFÉ®
From nescafe.com
You'll also love