Gf Biscochitos Recipes

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BISCOCHITOS TRADITIONAL COOKIES



Biscochitos Traditional Cookies image

This is New Mexico's traditional cookie. A great thick sugar cookie that is dusted with cinnamon-sugar. The traditional shape is fleur-de-lis, but use your favorite cookie cutters if you like.

Provided by Anonymous

Categories     World Cuisine Recipes     Latin American     Mexican

Time 25m

Yield 72

Number Of Ingredients 10

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

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Sift the flour, baking powder and salt into a bowl, and set aside.
  • In a large bowl, cream together the lard and 1 1/2 cups sugar until smooth. Mix in the anise seed, and beat until fluffy. Stir in the eggs one at a time. Add the sifted ingredients and brandy, and stir until well blended.
  • On a floured surface, roll the dough out to 1/2 or 1/4 inch thickness, and cut into desired shapes using cookie cutters. The traditional is fleur-de-lis. Place cookies onto baking sheets. Mix together the 1/4 cup of sugar and cinnamon; sprinkle over the tops of the cookies.
  • Bake for 10 minutes in the preheated oven, or until the bottoms are lightly browned.

Nutrition Facts : Calories 113 calories, Carbohydrate 13 g, Cholesterol 10.6 mg, Fat 5.9 g, Fiber 0.3 g, Protein 1.3 g, SaturatedFat 2.3 g, Sodium 24.2 mg, Sugar 4.9 g

BIZCOCHITOS



Bizcochitos image

Provided by Food Network Kitchen

Time 1h15m

Yield about 48 cookies

Number Of Ingredients 9

3 cups all-purpose flour, plus more for dusting
2 teaspoons baking powder
1/2 teaspoon salt
1 cup vegetable shortening
2/3 cup plus 1/2 cup sugar
1 large egg
2 to 4 tablespoons red wine, brandy or sherry
1 to 1 1/2 teaspoons crushed anise seeds
1 teaspoon ground cinnamon

Steps:

  • Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Whisk the flour, baking powder and salt in a medium bowl.
  • Beat the shortening in a stand mixer with the paddle attachment on medium-high speed until fluffy. Reduce the mixer speed to low; beat in 2/3 cup sugar, then the egg. Add 2 tablespoons wine and the anise seeds and beat until combined. Gradually beat in the flour mixture. If the dough is too dry, mix in up to 2 more tablespoons wine. Cover and refrigerate 15 minutes.
  • Mix the remaining 1/2 cup sugar and the cinnamon in a shallow bowl. On a lightly floured surface, roll out the dough to 1/4 inch thick. Cut out cookies with a 2 1/2-inch cookie cutter. Press the top of each cookie in the cinnamon sugar to coat, then arrange on the prepared baking sheets, about 1 inch apart. Bake until the edges are golden, 10 to 15 minutes. Let cool about 3 minutes on the baking sheets, then transfer the cookies to racks to cool completely. Store in an airtight container for up to 1 week.

BISCOCHITOS



Biscochitos image

Rendering your own lard is what really makes these anise-flavored Mexican sugar cookies stand out, but you can use vegetable shortening in a pinch. Martha made this recipe on "Martha Bakes" episode 711.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 4 dozen

Number Of Ingredients 12

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

Steps:

  • 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.

BISCOCHITOS



Biscochitos image

Provided by Food Network

Categories     dessert

Time 1h5m

Yield 12 cookies

Number Of Ingredients 9

1/2 cup lard
2/3 cup sugar plus 1/2 cup sugar
1 egg
1 tablespoon rum
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon anise seed
1/4 teaspoon salt
2 tablespoons ground cinnamon

Steps:

  • Preheat oven to 350 degrees F.
  • Beat lard in mixer until creamy. Add 2/3 cup sugar, beat until light and fluffy. Add the egg and rum and mix until blended. Add the flour, baking powder, anise seed and salt. Beat until a smooth dough is formed.
  • Roll dough on a lightly floured surface to a 1/4-inch thickness. Cut the dough into desired shapes. In a shallow bowl, combine cinnamon and remaining sugar. Dredge 1 side of cookie in cinnamon sugar mixture. Place cookie, sugared side up, on ungreased baking sheets. Bake for 8 to10 minutes or until golden brown, rotating the baking sheets halfway through the cooking time. Allow cookies to cool on a cooling rack.

GF BISCOCHITOS



Gf Biscochitos image

These are one of my son's favorites. He requests them every Christmas. Great anise-tasting butter cookie. You won't be able to tell there's no wheat. Free of peanuts and nuts too so it's a nice change for kids on restricted diets.

Provided by FreetoFeast

Categories     Drop Cookies

Time 1h20m

Yield 48 cookies

Number Of Ingredients 11

1 cup rice flour
1/2 cup tapioca flour
1/2 cup potato starch
1 cup sugar
3/4 cup butter
1 egg
2 tablespoons anise seeds
1 tablespoon vanilla
1 teaspoon baking powder
1 teaspoon xanthan gum
1/4 teaspoon salt

Steps:

  • Beat butter, sugar, egg and vanilla until fluffy.
  • Crush anise seeds.
  • Add remaining ingredients.
  • Chill for 30 minutes.
  • Preheat oven to 350.
  • Drop by teaspoonfuls onto a cookie sheet.
  • Bake for 12 - 15 minutes.
  • Cool on a rack.

BISCOCHITOS II



Biscochitos II image

Mexican Cookies...great dunkers for coffee.

Provided by Christine J. Crabtree

Categories     World Cuisine Recipes     Latin American     Mexican

Yield 36

Number Of Ingredients 10

1 cup shortening
1 cup margarine
1 ½ cups white sugar
2 eggs
1 teaspoon anise extract
1 teaspoon vanilla extract
6 cups all-purpose flour
1 teaspoon salt
½ cup wine
3 teaspoons baking powder

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix together shortening, margarine and sugar with a mixture until well blended. Mix in the rest of the ingredients until smooth.
  • Roll out on a floured board to 1/2 or 1/4 inch thickness.
  • Cut into desired shapes and place on baking sheets. Bake until golden brown, about 10 - 12 minutes. Garnish as desired or leave plain.

Nutrition Facts : Calories 210.6 calories, Carbohydrate 24.5 g, Cholesterol 10.3 mg, Fat 11.2 g, Fiber 0.6 g, Protein 2.6 g, SaturatedFat 2.4 g, Sodium 168.1 mg, Sugar 8.5 g

BISCOCHITOS



Biscochitos image

These cookies originated in Spain, but today they are often associated with the American Southwest, particularly New Mexico, where they are the official state cookie. Lard imparts incomparable flavor-it's worth seeking it out, although vegetable shortening can be substituted.

Yield makes about 2 dozen

Number Of Ingredients 12

1 cup sugar, plus 3/4 cup for sprinkling
1 1/4 cups lard or vegetable shortening
1 large egg
1 teaspoon pure vanilla extract
2 tablespoons orange-flavored liqueur, such as Grand Marnier, or triple sec
Finely grated zest of 1 orange
3 cups all-purpose flour, plus more for work surface
1/2 teaspoon baking powder
1/4 teaspoon salt
2 teaspoons anise seeds
2 tablespoons water
1/2 teaspoon ground cinnamon

Steps:

  • In the bowl of an electric mixer fitted with the paddle attachment, beat 1 cup sugar and the lard on medium-high speed until light and fluffy, about 3 minutes. Add egg; beat to combine. Add vanilla, liqueur, and zest; beat to combine.
  • Sift together flour, baking powder, and salt into a bowl. Gradually beat flour mixture into sugar mixture on low speed. Beat in anise seeds. On medium, gradually add the water and mix until dough forms a ball (add more water if necessary). Wrap dough in plastic wrap; chill 30 minutes.
  • Preheat oven to 350°F with rack in center. Combine cinnamon and remaining 3/4 cup sugar in a small bowl.
  • On a lightly floured surface, roll the dough to 1/4-inch thickness. Cut dough into shapes with a 4-inch fleur-de-lis cutter; lightly sift cinnamon-sugar over each shape. Place on parchment paper-lined baking sheets. Chill in freezer until dough is very firm, about 15 minutes. Bake one sheet at a time for 12 to 14 minutes, rotating halfway through; cookies should be set but not brown. Transfer the cookies and parchment to a wire rack to cool. Cookies can be stored between layers of parchment in an airtight container at room temperature up to 1 week.

EASY BIZCOCHITOS



Easy Bizcochitos image

Bizcochitos, with their wonderful citrus and spice flavors, are special cookies we look forward to each year. It just isn't Christmas Eve at our house if we don't have these cookies with mugs of Mexican hot chocolate.

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 3 dozen.

Number Of Ingredients 9

1 package (17-1/2 ounces) sugar cookie mix
1/4 cup all-purpose flour
2 teaspoons grated orange zest
1 teaspoon aniseed, crushed
1/2 cup butter, melted
1 large egg, lightly beaten
1 teaspoon vanilla extract
1/4 cup sugar
1 teaspoon ground cinnamon

Steps:

  • In a large bowl, combine cookie mix, flour, orange zest and aniseed. Stir in melted butter, egg and vanilla until blended., Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or until firm enough to roll., Preheat oven to 375°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 2-in. cookie cutter., Place 1 in. apart on ungreased baking sheets. In a small bowl, mix sugar and cinnamon; sprinkle over cookies. Bake 6-9 minutes or until edges are light brown. Remove to wire racks to cool.

Nutrition Facts : Calories 93 calories, Fat 4g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 52mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.

BISCOCHITOS



Biscochitos image

I love the whole anise seeds and the slightly buttery flavor of these "biscos", traditional Christmas cookies in my home state of New Mexico.

Provided by Quail Trails

Categories     Dessert

Time 25m

Yield 48 biscochitos

Number Of Ingredients 12

6 cups flour (or enough to make dough easy to handle but not dry)
3 teaspoons baking powder
1 teaspoon salt
1 tablespoon whole anise seed
1 cup white lard
1 cup butter
2 eggs, lightly beaten
1 1/4 cups white sugar
1 tablespoon cinnamon
5 teaspoons brandy flavoring or 5 teaspoons vanilla
1/4 cup white sugar
enough cinnamon, to darken

Steps:

  • Cream lard and butter.
  • Add sugar and beat until fluffy.
  • Add eggs, anise seed, salt, baking powder and brandy, mix.
  • Add flour gradually, til dough is firm, shape into a log and wrap in clear wrap.
  • Chill, then slice in 3/4" slices.
  • Mix cinnamon sugar, press uncooked cookie slice into mixture to coat one side and flatten slightly.
  • Bake at 350 degrees until lightly browned.

Nutrition Facts : Calories 159, Fat 8.5, SaturatedFat 4.2, Cholesterol 23, Sodium 101.7, Carbohydrate 18.4, Fiber 0.5, Sugar 6.3, Protein 1.9

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