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!!!

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!!!!!

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.

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..

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

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.

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.

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.

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.

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.

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 :/

True to the New Mexico tradition!

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.

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.

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.

What a treat! Thank you so much for posting this recipe. It's been a friend's family secret for years, and I've only been able to enjoy their cookies over Christmas. I love family recipes most because you can taste the love. Thanks!!

I logged on to locate a cookie that involed childhhod memories. Imagine my surprise when I found it. Further imagine my absolute delight when I read that Paricia's mother shared her name with my mom. My mother is named Margaret Miera and my best friend is a Romero. How great is that! To top it off the recipe is perfect, delicious and now a tradition of my family for holidays.

This recipe was not the best. I have another recipe which I wish I would of used, but instead I tried this one because the ratings seemed hig