Biscochitos I Recipe - Allrecipes.com
Biscochitos I Recipe
  • READY IN 27 mins

Biscochitos I

Recipe by  

"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 Edit and Save

Original recipe makes 3 dozen Change Servings
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  • PREP

    15 mins
  • COOK

    12 mins
  • READY IN

    27 mins

Directions

  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.
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Reviews More Reviews

Most Helpful Positive Review
Dec 09, 2007

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 kind of Cookie and this is the one they ALL picked. I use real butter and double the anise seeds (which isn't really nesseccary). !Muy Bueno! -- Thanks for sharing!!!

 
Most Helpful Critical Review
Dec 23, 2004

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 really have to roll dough into individual balls and press with a glass to flatten. I think due to this extra handling, the cookies turned out tougher than they should be. The biscochitos recipe I had made in the past resulted in very buttery, fine-textured cookies- these were hard and crumbly. I took care not to over-bake, and followed the recipe to a "T". Also, it should be noted that this recipe makes FAR more than 3 dozen cookies. I think I ended up with 6 dozen cookies or more. I do not recommend using this recipe.

 

42 Ratings

Dec 20, 2003

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 water to make the dough form. It was so dry and crumbling, I had to add water to make the dough form. I do not recommend this recipe.

 
Jun 24, 2006

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 added extra anise seed (3tsp) (crushed in a mortar/pestle), some anise extract (1tsp) because I felt my anise seeds were a little old. Lovely texture and my 3 y/o loved them and he's very picky.

 
Dec 17, 2010

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

 
Jan 15, 2003

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 the kids - 7UP was a great substitute. I assumed the anise seed was supposed to be whole, and that also worked out just fine.

 
Dec 20, 2003

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 mom. My mother is named Margaret Miera and my best friend is a Romero. How great is that! To top it off the recipe is perfect, delicious and now a tradition of my family for holidays.

 
Dec 20, 2003

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 because you can taste the love. Thanks!!

 

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Nutrition

  • Calories
  • 224 kcal
  • 11%
  • Carbohydrates
  • 25.9 g
  • 8%
  • Cholesterol
  • 12 mg
  • 4%
  • Fat
  • 11.9 g
  • 18%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 2.5 g
  • 5%
  • Sodium
  • 61 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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