Biscochitos I

Biscochitos I

42

"This cookie is traditional in Taos, New Mexico. This particular recipe was given to me by my mother, Margaret Miera Romero."
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Ingredients

27 m servings 224 cals
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Original recipe yields 36 servings

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Nutrition

  • Calories:
  • 224 kcal
  • 11%
  • Fat:
  • 11.9 g
  • 18%
  • Carbs:
  • 25.9g
  • 8%
  • Protein:
  • 2.5 g
  • 5%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 61 mg
  • 2%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat the oven to 350 degrees F (175 degrees C)
  2. Sift flour with baking powder and salt. Cream shortening with sugar and anise seeds until fluffy. Beat in eggs one at a time. Mix in flour and brandy until well blended.
  3. Turn dough out on a floured board and pat or roll to 1/4 or 1/2 inch thickness. Cut into shapes (the fleur-de-lys is traditional). Dust with a mixture of 1/4 cup sugar and 1 tsp cinnamon.
  4. Bake for 10 to 12 minutes in the preheated oven, or until golden brown.

Reviews

42
  1. 45 Ratings

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Most helpful positive review

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 kin...

Most helpful critical review

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 reall...

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 reall...

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 kin...

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 high. I will never use this one again. I had to add wa...

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 add...

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

We had a Mexican Fiesta on Christmas Eve and everyone really liked these cookies. They had a really nice, mild flavor, and were different from our usual sugar cookies. I didn't use brandy for...

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...

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 b...

Traditional "New Mexican" cookie for the holidays and special occasions. I was thrilled to see this "family recipe" in print. My copy was hand written by my great grandma and I remember cutting-...