Mexican Recipe ⇉ Biscochitos I

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

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

Cooking Directions

1. Preheat the oven to 350 degrees F (175 degrees C)
2. 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.
3. 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.
4. Bake for 10 to 12 minutes in the preheated oven, or until golden brown.

Nutrition Facts

• calories223.7
• carbohydrateContent25.9 g
• cholesterolContent10.3 mg
• fatContent11.9 g
• fiberContent0.6 g
• proteinContent2.5 g
• saturatedFatContent3 g
• sodiumContent61.1 mg
• sugarContent9.8 g