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Biscochitos


Yield: 7 dozen cookies Prep 10 mins Bake 400°F 10 mins

Ingredients

  • 6 cups  all-purpose flour
  • 1 tablespoon  baking powder
  • 1 teaspoon  salt
  • 1 1/2 cups  sugar
  • 2 cups  vegetable shortening
  • 1 tablespoon  anise seeds
  • 2 large eggs
  • 1/2 cup  white wine
  • 1 cup  sugar
  • 2 teaspoons  ground cinnamon

Directions

1. Heat oven to 400 degrees F. Line 2 large cookie sheets with parchment paper.

2. Whisk together flour, baking powder and salt. Beat the 1-1/2 cups sugar and the shortening in a large mixer bowl on medium speed 2 minutes, until fluffy. Beat in anise and eggs for 2 minutes, until combined. Reduce speed to low; beat in flour mixture and wine just until combined. (The dough will be stiff but that's okay.) Divide dough into quarters.

3. Combine the 1 cup sugar and cinnamon in a medium shallow bowl or pie plate. Set aside.

4. On a floured surface, roll one piece of dough to 1/4-inch thickness. Cut dough with a 3-inch cookie cutter. Transfer cutouts to prepared cookie sheets 1 inch apart. Using the tip of a small spoon, press indentations along outer edge of cookies. Repeat with remaining dough, rerolling and cutting scraps. Bake 10 minutes, until lightly golden. Cool on cookie sheets on wire racks, 5 minutes.

5. Dredge warm cookies in sugar topping. Cool cookies completely on wire rack. Makes 7 dozen cookies.

Nutrition Facts

  • cal.(kcal)105,
  • Fat, total(g)5,
  • chol.(mg)5,
  • sat. fat(g)2,
  • carb.(g)13,
  • pro.(g)1,
  • sodium(mg)47,
  • Percent Daily Values are based on a 2,000 calorie diet