Biscochitos These traditional New Mexican Biscochitos are my Christmas sugar cookies. I have an extensive cookie cutter collection, making it fun to create many different shapes. Traditional biscochitos are made with lard and sprinkled with cinnamon and sugar. I like use butter and put holiday sprinkles on at least some of mine. It's even more fun if I have a young helper. I especially love the melted cinnamon candies I embed in the holly, bell, and reindeer-shaped cookies.
Makes about 4 dozen medium cookies
| Ingredients 1/4 cup white sugar 2 teaspoons cinnamon 3 cups unbleached flour 1/2 teaspoon salt 1-1/2 teaspoons baking powder 3/4 cup white sugar *3/4 cup vegetable shortening 1 teaspoon fresh ground anise seed 1 large egg **2 fluid ounces brandy *May substitute butter for some or all of the shortening. If using salted butter, eliminate the 1/2 salt. **I use orange curacao instead of straight brandy. | Directions 1. Blend together the 1/2 cup sugar and the cinnamon in a blender. Set aside. 2. Preheat oven to 350. 3. Sift the flour, baking powder, and salt together. 4. Cream shortening with the sugar and anise. 5. Beat the egg until light and fluffy and stir into creamed mixture. 6. Add the mixture and liquid to the flour mix and stir until well blended. Use only enough liquid to form a siff dough. 7. Knead dough slightly and pat or roll to about 1/4 inch thickness. Cut into fancy shapes. 8. Place on cookie sheet and dust each cookie with the sugar/cinnamon mixture or other decorative sprinkles. 9. Bake 10 to 12 minutes until lightly browned. 10. Cool on wire racks. |
I hope you enjoy my recipes. Let me know if you've tried any of them and how they turned out. Feel free to share your favorite holiday recipes in your comments.
Good cooking to you. Merry Christmas and Happy Holidays!
Linda
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