BISCOCHITOS I

Biscochitos I image

This cookie is traditional in Taos, New Mexico. This particular recipe was given to me by my mother, Margaret Miera Romero.

Provided by Patricia Romero

Categories World Cuisine Recipes Latin American Mexican

Time 27m

Yield 36

Number Of Ingredients 10

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Ingredients

6 cups all-purpose flour
¼ teaspoon salt
3 teaspoons baking powder
2 cups shortening
1 ½ cups white sugar
2 teaspoons anise seed
2 eggs
¼ cup brandy
¼ cup white sugar
1 teaspoon ground cinnamon

Steps:

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.

Nutrition Facts : Calories 223.7 calories, Carbohydrate 25.9 g, Cholesterol 10.3 mg, Fat 11.9 g, Fiber 0.6 g, Protein 2.5 g, SaturatedFat 3 g, Sodium 61.1 mg, Sugar 9.8 g