Reviewed: Dec. 10, 2011

I too, experience crumbly dough. And I wasn't sure what to do about it. So I added a couple more eggs. That helped. I think using a mixer was a bad idea. But the end product is delicious. This recipe rocks, it's just that the mixer over processed the dough. I will use my hands to mix next time!

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

Reviewer:

mogotecoyote

Cooking Level: Intermediate

Living In: Alamosa, Colorado, USA

Reviewed: Dec. 31, 2010

Traditional Biscochitos are made with lard not shortening they come out so much better and flakier, made with the tridational lard.

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

Reviewer:

Fila

Reviewed: Dec. 25, 2010

Excellent recipe, absolutely loved it! I did not have anise and substituted with Mexican vanilla "Molina" and also substituted brandy with fresh orange juice and added the orange zest. Baked for 10 minutes and they came out heavenly soft and delicious!!!! Thank you for this recipe, it is a keeper. :)

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

Reviewer:

rlinmora

Reviewed: Dec. 24, 2010

Absolutely what I was looking for! Used to get these as a kid at the local Mexican bakeries here in Washington state (very few). Made a similar recipe for my brothers wedding then lost it! This one was a bit different but fabulous. I was hesitant about the whole anise seed so I ground it instead, then accidently put 2 Tbsp rather than the 2 tsp, the flavor was heavenly!!!! I also prefer to bake them plain then toss gently in a bowl of cinnamon & sugar. The texture was devine. I LOVE, LOVE this recipe and will take these tonight to my family's Christmas eve gathering....they will be a great ending after eating tamales all night! Thank you for submitting this recipe.

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

Reviewer:

SandyV

Reviewed: Dec. 15, 2010

We love it! The only recipe, I have to make every year, and I don´t switch indgrediants(as I usually do)

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

Reviewer:

HALLOSILKE

Cooking Level: Intermediate

Living In: Berlin, Berlin, Germany

Reviewed: Nov. 13, 2010

Great authentic Mexican Christmas cookie that brought back memories of making them with mi abuela from Southern Colorado.... the Maes & Martinez family love them! We had a few slight modifications: 1. Use 1 T of anise liquid instead of anise seed to make the taste more uniform & subtle. 2. ALWAYS use lard as it keeps the cookie light like shortbread. We melt it in the microwave then refrigerate the dough for about 30 mins before rolling the cookies. 3. We also dust them in red or green sugar sprinkles for Xmas tree or reindeer shapes, or orange pumpkin shapes at Halloween ... just as good. 4. I use bread flour & sift it 3 times which seems to help keep them really light & airy. 5. For newbies, these cookies are supposed to be thick... don't roll the dough out too thin & cook them til they are a light golden brown on bottom. Both my Latino family & gringo friends love these cookies. I usually end up making around 10 batches at Christmas!

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

Reviewer:

CiaoHound

Cooking Level: Expert

Home Town: Phoenix, Arizona, USA

Reviewed: Dec. 19, 2009

I lost the recipe I used for years and tried this one. I don't recommend it. They don't melt in your mouth the way they're supposed to and are lacking in flavor. BTW, Biscochitos are the traditional cookie of NM, not just Taos.

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

Reviewer:

NMjelly

Reviewed: Dec. 16, 2009

This is a great recipe! For all who have had problems, it is a user error. I was born and raised in New Mexico and have watched my grandmother and mother make these for over 30 years, and the only difference is that my grandmother used LARD. My mom has used Crisco for many years now, and honestly we cannot tell the difference. Believe you me though, I bet our cholesterol levels can! Anyway, I have used this recipe and love the way they come out, taste just like my moms! Thank you for the recipe, as I needed to have the ingredients broken down into measurements for me. My mom does not measure when baking these cookies, a true Biscochito maker does not have to.

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

Reviewer:

GARCIABABIES

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 ]
1 user found this review helpful

Reviewer:

Chris Morris

Cooking Level: Intermediate

Living In: Phoenix, Arizona, USA

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 ]
4 users found this review helpful