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Biscochitos
Credit:
Yossy Arefi
Recipe Summary
Yield: Makes 4 dozen
Ingredients
Ingredient Checklist
1 cup sugar, plus 3/4 cup for sprinkling
1 1/4 cups Stove Top-Rendered Lard or vegetable shortening
1 large egg
1 teaspoon pure vanilla extract
2 tablespoons Grand Marnier or Triple Sec
Finely grated zest of 1 orange
3 cups unbleached all-purpose flour, plus more for work surface
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
2 teaspoons anise seeds
2 to 4 tablespoons water
1/2 teaspoon ground cinnamon
Gallery
Biscochitos
Credit:
Yossy Arefi
Recipe Summary
Yield: Makes 4 dozen
Gallery
Biscochitos
Credit:
Yossy Arefi
Biscochitos
Credit:
Yossy Arefi
Biscochitos
Recipe Summary
Yield: Makes 4 dozen
Recipe Summary
Yield: Makes 4 dozen
Yield: Makes 4 dozen
Makes 4 dozen
Ingredients
Ingredients
- 1 cup sugar, plus 3/4 cup for sprinkling
- 1 1/4 cups Stove Top-Rendered Lard or vegetable shortening
- 1 large egg
- 1 teaspoon pure vanilla extract
- 2 tablespoons Grand Marnier or Triple Sec
- Finely grated zest of 1 orange
- 3 cups unbleached all-purpose flour, plus more for work surface
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 2 teaspoons anise seeds
- 2 to 4 tablespoons water
- 1/2 teaspoon ground cinnamon
Directions
In the bowl of an electric mixer fitted with the paddle attachment, mix 1 cup sugar and the lard on medium-high speed until light and fluffy, about 3 minutes. Add egg; beat to combine. Add vanilla, Grand Marnier, and zest; beat to combine.
Sift flour, baking powder, and salt. Gradually beat flour mixture into sugar mixture on low speed. Beat in anise seeds. On medium, gradually add 2 tablespoons water or more to form a ball. Divide dough in half; shape into disks. Wrap each disk in plastic; chill 1 hour.
Preheat oven to 350 degrees with rack in center. Combine cinnamon and remaining 3/4 cup sugar in a small bowl.
On a floured surface, roll the dough to 1/4 inch thick. Cut dough into moons, stars, or shapes you like with a 2-inch cutter; lightly sift cinnamon-sugar over each shape. Place on parchment-lined baking sheets. Bake, 1 sheet at a time, 10 to 12 minutes; cookies should be set but not brown. Transfer the cookies and parchment to a wire rack to cool. Repeat with the remaining batches.
Reviews (3)
Add Rating & Review
17 Ratings
5 star values:
10
4 star values:
2
3 star values:
4
2 star values:
1
1 star values:
0
Reviews (3)
Add Rating & Review
17 Ratings
5 star values:
10
4 star values:
2
3 star values:
4
2 star values:
1
1 star values:
0
Add Rating & Review
17 Ratings
5 star values:
10
4 star values:
2
3 star values:
4
2 star values:
1
1 star values:
0
17 Ratings
5 star values:
10
4 star values:
2
3 star values:
4
2 star values:
1
1 star values:
0
17 Ratings
5 star values:
10
4 star values:
2
3 star values:
4
2 star values:
1
1 star values:
0
- 5 star values:
- 10
- 4 star values:
- 2
- 3 star values:
- 4
- 2 star values:
- 1
- 1 star values:
- 0
Martha Stewart Member
Rating: 5 stars
12/24/2015
I used gluten free all purpose flour. However, I put 2 tablespoons anise seed by accident so all my cookies have extra seeds. Lol. Other than that, the dough was easy to handle. I am from New Mexico, and this is a traditional cookie for the holiday season. I've tried other recipes and this one is the best yet!
Martha Stewart Member
Rating: Unrated
12/04/2015
The Biscochito is not a Mexican cookie. It's a Spanish cookie brought to New Mexico from Spanish settlers.
Martha Stewart Member
Rating: Unrated
12/23/2010
These are my Christmas tradition from when I was a little girl. My grandma's recipe was a little hard to follow and just kind of some of this and some of that. This one has worked great without the orange zest and Grand Marnier. If you want the traditional Mexican way don't use those two things and definitely use the lard not the shortening. Not the healthiest but a once a year indulgence!!
Martha Stewart Member
Rating: 5 stars
12/24/2015
I used gluten free all purpose flour. However, I put 2 tablespoons anise seed by accident so all my cookies have extra seeds. Lol. Other than that, the dough was easy to handle. I am from New Mexico, and this is a traditional cookie for the holiday season. I've tried other recipes and this one is the best yet!
Rating: 5 stars
Rating: Unrated
12/04/2015
The Biscochito is not a Mexican cookie. It's a Spanish cookie brought to New Mexico from Spanish settlers.
Rating: Unrated
Rating: Unrated
12/23/2010
These are my Christmas tradition from when I was a little girl. My grandma's recipe was a little hard to follow and just kind of some of this and some of that. This one has worked great without the orange zest and Grand Marnier. If you want the traditional Mexican way don't use those two things and definitely use the lard not the shortening. Not the healthiest but a once a year indulgence!!
All Reviews for Biscochitos
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Biscochitos
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
