1 c Sugar 1 c Butter; softened 3 tb Sweet sherry 1 Egg 3 c All-purpose flour 2 ts Baking powder 2 ts Anise seed; crushed 1/4 ts Salt 1/4 c Sugar 1 ts Ground cinnamon Preheat oven to 350 degrees. Mix 1 cup sugar, butter, sherry and egg in large bowl. Stir in I flour, baking powder, anise and salt. Mix well. Divide dough in half. Roll each half 1/4 inch thick on lightly floured board. Cut into shapes using cookie cutters. Place on ungreased cookie sheet. Mix together 1/4 cup sugar and cinnamon. Sprinkle mixture over cookies. Bake until golden brown. HE DESSERT SHOW SHOW# DS3225 -----
How To make Biscochitos's Videos
How To Make New Mexican BISCOCHITO’S
Christmas cookie
New Mexico Bizcochitos - The BUENO® Kitchen
New Mexico Bizcochitos The BUENO® Kitchen Season 1, Episode 9
New Mexico Bizcochitos: The delicious anise flavored cookies that are as much a part of New Mexico holidays as tamales, posole, and luminarias.
Follow along: 1 cup shortening
½ cup sugar
1 ½ tsp. BUENO® Anise Seed
1 egg, beaten
1 Tbsp. honey
3 cups unbleached flour
1 ¼ tsp. baking powder
½ tsp. salt
½ cup water
1½ tsp. ground cinnamon mixed with ⅜ cup sugar
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--- Bueno Foods is the Southwest's premier producer of New Mexican and Mexican foods. In celebration of our 65th Anniversary, we are excited to launch a cooking show to show how to cook New Mexican/Mexican cuisine.
Easy Biscochitos Recipe
Biscochitos, the official state cookie of New Mexico, are a standout treat flavored with aromatic anise seeds and enhanced with a warm blend of cinnamon and brandy. Lard is the secret to their delicately crumbly texture. Rolled, cut, and twice-coated in cinnamon sugar, they're a unique combination of sweet and spice. Perfect for anyone looking to try something different in their baking! ????
INGREDIENTS For the Cookies 3 cups all-purpose flour 1 ½ teaspoons baking powder ½ teaspoon fine sea salt 1 cup lard at room temperature ¾ cup granulated sugar 2 teaspoons anise seeds 1 large egg at room temperature ¼ cup brandy For the Topping/Coating ½ cup granulated sugar 1 teaspoon cinnamon
Full Recipe:
Golondrinas Live Sessions - Traditional New Mexican Holiday Biscochitos
Learn how to make traditional New Mexican biscochitos. These treats have been a holiday tradition for many New Mexican families for many generations. Please visit our Facebook page for the recipe.
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Sardana by Kevin MacLeod Creative Commons — Attribution 3.0 Unported— CC BY 3.0
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Blue Corn Biscochito Recipe -- How to Make New Mexican Blue Corn Biscochitos
Hey Chile-Heads! This holiday season, we New Mexicans will definitely be baking up some of our state cookie: biscochitos. Today, I'll be showing you my Blue Corn Biscochito recipe. Blue corn is a delicacy that adds amazing flavor and pizazz to the traditional biscochito. Definitely try this recipe, you're gonna love it!
Thank you so much for watching this video! I'm so excited to teach you guys all about New Mexican and Mexican cuisine, and even to visit more New Mexican restaurants here in Albuquerque. If you have any New Mexican/Mexican dishes you would like to see me cook on this channel, or any NM restaurants you'd like to see me visit, please let me know in a comment down below! Also, subscribe so you never miss one of my recipes. ________________________________________________________________
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Blue Corn Biscochito Recipe – Yields 12 dozen cookies
Ingredients: • 1lb/2 cups lard • 1 ½ cups sugar • 2 eggs, slightly beaten • 1 tsp vanilla • brandy or white wine • 1 tbsp anise, slightly crushed • 3 cups unbleached flour, sifted 3 cups blue corn flour, finely ground and sifted • 3 tsp baking powder • 1 tsp salt • 1 cup cinnamon sugar (1 tablespoon cinnamon mixed with 1 cup sugar)
Directions: 1. Preheat the oven to 350 degrees. 2. Cream together lard, sugar, eggs, vanilla, water/wine & anise with a hand mixer. 3. In a separate bowl, sift both flours together and add baking powder & salt. Mix with a whisk until everything is combined. 4. Gradually add dry ingredients to wet ingredients, about a cup at a time. Fully combine until a cookie dough consistency has been reached – in other words, the dough sticks together (not too crumbly or too wet). You may need to work the dough with your hands. 5. Place dough onto a well-floured surface & cut into 4 equal parts. You will need to keep the flour close by as the dough may be a little sticky. 6. Take one of the 4 parts and roll out to a ¼ inch thickness. 7. Using a cookie cutter, cut as many cookies from the dough as you can. Unused dough can be rerolled & cut again. 8. Lightly dust each cookie in cinnamon sugar on one side & gently place on a baking sheet. 9. Bake cookies in the oven for 8-10 minutes. 10. Repeat steps 6-9 with the rest of the dough. 11. Let cool for 5 minutes & enjoy fresh or store in a container for up to 2 weeks. You can also freeze them for up to 3 months. Enjoy! ______________________________________________________________
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Music: Boo Boogie - Stuart Bogie Guitar Miniature No. 1 in D major by Steven O’Brien Creative Commons — Attribution 3.0 Unported— CC BY 3.0 Free Download / Stream: Music promoted by Audio Library