"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." — beckyann8
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1 1/2 cups
Very good sugar cookies with just a hint of licorice flavor! I couldn't find lard so I used butter instead and they still turned out fantastic.
The dough came out very dry and so did the cookie. I made two batches, just to make sure I hadn't messed one up and the result was the same.
This recipe is the best. My Grandmother used to make me these cookies as a little girl. The only difference to the recipe was she used ( pineapple-juice)instead of (brandy). She would roll the cookies in the sugar & cinnamon when the cookies were still hot. Thank You VERY MUCH.
Well, first off: Never send a man to do a womans job. :p My husband bought All Vegetable Shortnening instead of lard. Still, they came out DELICIOUS! I was told they come out better w/ lard, so i'll use that next time. Also, I used brandy, not pineapple juice like another suggested, but I did use PJ to moisten up the dough when needed. THANK YOU!
I am glad I came across this recipe. I made about 4 dozen of these cookies they where delicious. Everyone loved them for the holidays they went great with hot chocolate or coffee!!!
DELICIOUS! I'm Latina... these cookies bring back memories of baking at Xmas with my Grandmother! A couple of suggestions: (1) Melt lard in the microwave before mixing it with sugar.... it keeps the dough more moist when rolling; (2) Use 1 Tablespoon of Anise Liquid instead of seeds; (3) at Xmas, coat w red & green sugar sprinkles instead of sugar & cinnamon; (4) Use bread flour instead of all purpose flour & ALWAYS sift it; (5) NEVER substitute Crisco, butter or Vegetable Oil for the lard. Notes: #2 - I don't like licorice but love these cookies. By using anise liquid instead of seeds, the taste spreads thru the cookie & isn't as overpowering! Even my Mexican family prefers them over my grandmother's own recipe with anise seeds! #4 -- Bread flour helps keep the cookie light like shortbread instead of dense & heavy. I have used wheat flour & it doesn't change flavor just texture. Don't forget to sift the flour as this too helps keep them light & flaky. #5 -- I know I know, the lard has 10,000 calories & it's all fat! But, the cookie is supposed to be flaky & a light shortbread consistency; you lose that texture with other shortenings & they become heavy & dense. I try to eat healthy & use Canola butter, wheat flour, splenda in recipes but this isn't one of them that works with substitutes. Eat them once or twice a year guilt free then get on the bike & do some cardio. Trust me, after 46 years of eating these cookies, you won't regret the indulgence!
This recipe brought back memories of my grandmother! I loved them. They tasted just like the ones she made for us as children. My grandmothers recipes is almost exact except for a couple small details. Her recipe used only 1 C of sugar, and she used 3 eggs. She also used orange juice (I like to use OJ) or whiskey for the liquid. This is a keeper! My daughter loved cutting the cookies out and sprinkling them with cinnamon sugar. We used to dip them in Coffee when we were kids, I guess because that's what the grown ups did and I wanted to be "grown up" too... can I go back to being a kid now if I don't dip them in coffee? :)
My mother has been making these cookies all my life - it wouldn't be Christmas without them! We have always used small (1 inch) cookie cutters in various shapes. We put the cookies in a bowl filled with cinnamon/sugar and then put them on the baking sheet - then back in the sugar when they come out of the oven! My family eats them like popcorn!
* Percent Daily Values are based on a 2,000 calorie diet.
Biscochitos Traditional Cookies
Serving Size: 1/72 of a recipe
Servings Per Recipe: 72
Amount Per Serving
Calories from Fat: 54
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