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
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
Music provided by FreeMusic109
Biscochitos a New Mexico Staple
Our State Cookie called the Biscochito a sugar anise cookie. nmcookbookmariabaca.com please be sure to subscribe to my channel
Melt in your mouth Biscochos(cookies)
These biscocho cookies are what you need during the holiday season. Melt in your mouth goodness. Takes little time to make & the results? Well see for yourself. I grew up with my mom making these. I remember helping her crack that egg yolk in there. Oh the memories. I true staple in New Mexico Enjoy! From my humble kitchen to yours????
Ingredients: 1 lb lard 1 cup sugar 3 egg yolks(room temp) 1 cup port wine flour food coloring
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Biscochitos the Old Fashion way with no Water except Lard: By Letitia Montoya
The Biscochito, spelt bizcochito in New Mexican Spanish, is a cookie that was developed in Santa Fe de Nuevo México. The cookie was originally created by the Spanish colonists and the Native American Pueblos, based on lard cookies from European cultures, especially of Portugal and Spain.
The Biscochito - or bizcochito as it's officially spelled in New Mexico - was the first cookie to be adopted by a state. The anise-flavored shortbread-type cookie became the New Mexico state cookie in 1989. Biscochitos date to 16th-century Spain, hence their name Spanish cookies in at least one reference.
Biscochito Recipe Ingredients: 1 cup lard or oil of your choice 1 cup sugar 3 whole eggs 1/2 tsp vanilla 1/2 tsp anise extract or 1 tsp anise seeds 1/2 tsp baking powder 1/2 tsp baking soda 3 to 4 cups flour
Instructions: 1. Cream sugar and eggs until light and fluffy. 2. Add eggs into mixture and beating light and fully. 3. Add anise, vanilla and beat for a few seconds. 4. Sift flour, baking powder, baking soda, and salt together. Add to first mixture and mix well. 5. Roll out and cut with cookie cutter. 6. Bake at 350 degrees for 5 to 6 minutes. 7. Cinnamon Sugar mixture: 1 cup sugar and 1 tbsp. cinnamon mix very well. Rub cookies in cinnamon sugar mixture until your liking. 8. Makes about 8 dozens
Note: Be very careful to not over bake very easy to burn cookies.
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How to Make New Mexico Biscochito Cookies
Biscochitos are cinnamon-and-anise-flavored shortbread cookies that have rightly earned the title of New Mexico's state cookie.
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How to Make Biscochos (traditional Mexican cookies from chihuahua)
Today we learn how to make biscochos, a traditional Mexican cookie from the state of chihuahua. these can be made for desert or as in bulk for events. enjoy