CiaoHound Profile - Allrecipes.com (16702960)

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CiaoHound


CiaoHound
 
Home Town: Phoenix, Arizona, USA
Living In:
Member Since: Jul. 2010
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Italian, Southern, Nouvelle, Mediterranean, Dessert
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Recipe Reviews 2 reviews
Biscochitos I
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!

11 users found this review helpful
Reviewed On: Nov. 13, 2010
Biscochitos Traditional Cookies
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!

45 users found this review helpful
Reviewed On: Jul. 5, 2010
 
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