I'd actually rate these closer to 5 stars if I made them with lard, but I just don't like the smell of lard, so I used shortening instead. As a native New Mexican, biscochitos mean Christmas to me. I never really knew how my grandma made her version, but these are pretty darn close. Delicious recipe- thanks for sharing! My only piece of advice is to not overwork the dough- biscochito dough is supposed to be crumbly and this one is- it seems like it needs more liquid, but don't add it- the crumbly dough leads to flaky delicious cookies. Also, I rolled mine in the cinnamon sugar after baking since that is what my grandmother always did.

Reviewed On: Dec. 4, 2011

On average, this last for about 15 minutes from the moment I turn it out onto the plate until that same plate is empty. My family of two boys and a husband start circling the kitchen when they see me making this! I leave the nuts out since my son has a nut alergy, but other than that I prepare it excatly as written. Thanks for a great recipe.

Reviewed On: Nov. 25, 2011

Thank you! Finally a chocolate chip cookie that works at my altitude. My kids are thrilled not to have the flat gross cookies anymore.

Reviewed On: Jan. 9, 2011