Reviewed: Nov. 8, 2009

I first learned to make these while living in Santa Fe, and recognized this recipe instantly! I look forward to making them with lard, not shortening, otherwise, the recipe is exactly as I was taught to make them.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Chris Morris

Cooking Level: Intermediate

Living In: Phoenix, Arizona, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 9, 2009

These were better than expected! An interesting flavored-shortbread style cookie. I had no shortening used all butter. Had no anise seed used fennel seed. The family DEVOURED them! The key to tenderness is to not overwork the dough.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

ALASKA GIRL

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Juneau, Alaska, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 5, 2009

I was craving my childhood favorite and decided to try this one. Since I never in my life remember using shortening, I substituted lard for the shortening and then realized I didn't have brandy so I used Jack Daniels...still came out great! (according to many co-workers as well)My semi vegitarian friend didn't like the lard and may have preferred the shortening.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

RagnLunatic

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 15, 2008

I followed this recipe to the "T"! I even bought a brand new jar of brandy! They were not good! ...very sad...

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

MIADAMIANI

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 12, 2008

Easy to make! Great taste! I substituted Kahlua for the brandy.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

sueb

Cooking Level: Expert

Living In: Prattville, Alabama, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 9, 2007

I live in New Mexico and these are the best Biscochito cookies I have ever had!!! I have made them for the last few years at Christmas and told my firends/famliy I only had time to make one kind of Cookie and this is the one they ALL picked. I use real butter and double the anise seeds (which isn't really nesseccary). !Muy Bueno! -- Thanks for sharing!!!

Was this review helpful? [ YES ]
34 users found this review helpful

Reviewer:

PUUPPYLUV

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 24, 2007

This recipe was a blast from the past. My Grandmother, Grace Miera, used to send us these cookies every Christmas. As she has now passed away, I was desperately looking for this recipe. My grandfather, Edmund, was unable to locate it. When I found this recipe with the Miera name referenced in the description, I knew I found it. This recipe brought back alot of memories and wonderful taste. I did alter the recipe slightly using lard instead of shorteneing as this is a traditional Mexican cookie. Thank you!!!!!

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

R. Foeller (Miera)

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 23, 2007

Traditionally, biscochitos are made with lard, not shortening. If you want the authentic, traditional biscochito, you must use lard. As for the issue of cutting out the brandy because of the kids, alcohol evaporates when baked, and only the flavor remains.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

DebinNM

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 22, 2007

Made these tasty little cookies...easy, very good flavor. I made them for my daughter-in-law...Mexican...she got pregnant and could not eat them.. I might use powdered sugar instead next time just to see how that affects the outer coating..

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Bud

Home Town: Knightstown, Indiana, USA

Living In: Sheffield, Ohio, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 17, 2006

I made these with friends and they were a hit. I added extra cinnamon into the dough for more flavor. I rolled out to about 1/2" thickness and made sure not to overbake. We did leaf shapes for fall last time and they turned out great! Pronounced biz-ko-CHEE-toes

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

CAMMYSAUCE

Cooking Level: Intermediate

Living In: Wichita, Kansas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 19, 2006

COULD SOMEONE PLEASE POST HOW TO PRONOUNCE THE NAME OF THESE COOKIES...THEY ARE SO GOOD I HATE TO BUTCHER THE NAME WHEN SHARING WITH OTHERS.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

TRUDY_FLETCHER

Cooking Level: Expert

Home Town: East Liverpool, Ohio, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 19, 2006

Thank you so much for posting this recipe. My grandmother (from Taos) would make these for our family every christmas. Unfrotunatly my grandmother passed away before she could share the magic of our favorite cookie. Thanks again.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

sonya

Cooking Level: Intermediate

Home Town: Taos, New Mexico, USA

Living In: Tacoma, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 24, 2006

This is a lovely recipe. You just have to be sure to start with soft shortening and cream it well with the other wet ingredients. Because I read the other reviews before trying the recipe, I added extra anise seed (3tsp) (crushed in a mortar/pestle), some anise extract (1tsp) because I felt my anise seeds were a little old. Lovely texture and my 3 y/o loved them and he's very picky.

Was this review helpful? [ YES ]
13 users found this review helpful

Reviewer:

BLUETURTLE

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 2, 2006

These cookies are delicious. They are lightly sweet, and the combination of anise seed and cinnamon sugar make them pretty different. They take a bit of work to make, but the end result is certainly worth it.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

beccamt

Cooking Level: Beginning

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 17, 2006

I maded these for Christmas 2005 for all my native Colorado/New Mexico family. These loved these and everyone took some home. They taste like shortbread.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

mj007

Cooking Level: Intermediate

Home Town: Cornelius, Oregon, USA

Living In: Hillsboro, Oregon, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 22, 2005

These cookies were kind of bland. I made a glaze for them with confectioners sugar, 1/2 teaspoon anise extract, about 4 or 5 tablespoons of brandy, and a little milk. They now taste the way I imagined they were supposed to, but they are much more messy now :/

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

ROSEYCAT

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 15, 2005

True to the New Mexico tradition!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

PCANDELARIA

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Henderson, Nevada, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 14, 2005

I made these for a fiesta themed christmas eve dinner. They were just a tad bland but good. I liked them better after they had sat and absorbed more of the anise flavor. Good for freezing and I also used my cookie press which worked great and was really simply.

Was this review helpful? [ YES ]
10 users found this review helpful

Reviewer:

RACHEL V.

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 29, 2004

My cookies turned out a little harded than I like. So I sealed them in a contained with two slices of apple and it softened them. Next time I make then I will use more anise seed maybe 3 tsp.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

LORI

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 23, 2004

I had hoped to find a traditional New Mexican biscochitos recipe and was excited to try this one. Unfortunately, the dough was impossible to roll out and I had to take extra time I didn't really have to roll dough into individual balls and press with a glass to flatten. I think due to this extra handling, the cookies turned out tougher than they should be. The biscochitos recipe I had made in the past resulted in very buttery, fine-textured cookies- these were hard and crumbly. I took care not to over-bake, and followed the recipe to a "T". Also, it should be noted that this recipe makes FAR more than 3 dozen cookies. I think I ended up with 6 dozen cookies or more. I do not recommend using this recipe.

Was this review helpful? [ YES ]
43 users found this review helpful

Reviewer:

AMINAHGIG

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Biscochitos I

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

My Recipe Box (0)

Something worth saving?

Most Popular Blogs

Recently Viewed Recipes

Top Searches

Email or User Name	Password (forgot?)

Remember me? Join for FREE!