Biscochitos Recipe
Yield: 1 batchRecipe by luhu.jp
Ingredients:
6 cup: Flour,
2 tsp: Anise seed,
1/4 tsp: Salt,
2: Eggs,
3 tsp: Baking powder,
1/4 cup: Brandy,
1 lbs: Lard,
1/4 cup: Sugar,
-- or substitute shortening,
1 tbsp: Cinnamon,
1 1/2 cup: Sugar,
Directions:
Sift flour with baking powder and salt. Cream lard with sugar and
anise seed 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" to 1/2" thick. Cut into shapes (the fleur-de-lis
is traditional). Dust with a mixture of sugar and cinnamon. Bake 10
minutes at 350 F. or until lightly browned.
Carrejo writes: "This is New Mexicos traditional cookie, baked
mostly at Christmas."
From Paulita T.Carrejo/Apache Creek, NM in "The Kitchen Table: Where
Herbs and Spices Make a Difference" column in "The Herb Companion."
Dec. 1988/Jan. 1989. Pg. 6. Posted by Cathy Harned.
Submitted By CATHY HARNED On 10-24-94
Source from luhu.jp
anise seed 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" to 1/2" thick. Cut into shapes (the fleur-de-lis
is traditional). Dust with a mixture of sugar and cinnamon. Bake 10
minutes at 350 F. or until lightly browned.
Carrejo writes: "This is New Mexicos traditional cookie, baked
mostly at Christmas."
From Paulita T.Carrejo/Apache Creek, NM in "The Kitchen Table: Where
Herbs and Spices Make a Difference" column in "The Herb Companion."
Dec. 1988/Jan. 1989. Pg. 6. Posted by Cathy Harned.
Submitted By CATHY HARNED On 10-24-94
Source from luhu.jp