Biscochitos I Chef John's Recipe
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| Biscochitos I |
"This cookie is traditional in Taos, New Mexico. This particular recipe was given to me by my mother, Margaret Miera Romero."
Ingredients :
- 6 cups all-purpose flour
- 1/4 teaspoon salt
- 3 teaspoons baking powder
- 2 cups shortening
- 1 1/2 cups white sugar
- 2 teaspoons anise seed
- 2 eggs
- 1/4 cup brandy
- 1/4 cup white sugar
- 1 teaspoon ground cinnamon
Instructions :
| Prep : 15M | Cook : 36M | Ready in : 27M |
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- Preheat the oven to 350 degrees F (175 degrees C)
- 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.
- 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.
- Bake for 10 to 12 minutes in the preheated oven, or until golden brown.
Notes :
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