Biscochitos II

Biscochitos II

3

"Mexican Cookies...great dunkers for coffee."
Saved
Save
I Made it Rate it Share Print

Ingredients

servings 211 cals
Serving size has been adjusted!

Original recipe yields 36 servings

Adjust

Nutrition

  • Calories:
  • 211 kcal
  • 11%
  • Fat:
  • 11.2 g
  • 17%
  • Carbs:
  • 24.5g
  • 8%
  • Protein:
  • 2.6 g
  • 5%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 168 mg
  • 7%

Based on a 2,000 calorie diet

See full nutrition

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.

On Sale

What's on sale near you.

Directions

Print
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Mix together shortening, margarine and sugar with a mixture until well blended. Mix in the rest of the ingredients until smooth.
  3. Roll out on a floured board to 1/2 or 1/4 inch thickness.
  4. Cut into desired shapes and place on baking sheets. Bake until golden brown, about 10 - 12 minutes. Garnish as desired or leave plain.

Reviews

3

I made these cookies for a Spanish Club party, and all my friends loved them. I thought they kind of tasted like a corn bread cookie. My Spanish teacher thought they tasted the "pan de muertos" ...

This is a wonderful recipe to work with. The dough is a great consistency, rolls well and holds the shape when baked. I used all shortening instead of margarine. And when I make my second b...

Easy to make and roll out. Good taste! These will be going to the Spanish Club Christmas party!