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Biscochitos
Recipe Information
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Name: |
Biscochitos |
Submitter: |
ladygorb |
Category: |
Desserts & Baked Goods |
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Submitted: |
2 Dec 2005 |
Updated: |
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Views: |
270 |
Rating: |
This recipe is unrated. |
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Description: U.S. State of New Mexico traditional food - This Indian sugar cookie has been enjoyed since territorial days. Traditionally made with lard, it is equally delicious with shortening. You may wish to use cactus, coyote or chile pepper-shaped cookie cutters to cut out the dough. Serve this New Mexican state cookie with finely minced fresh fruits, if desired. |
Recipe Ingredients
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- 2 cups shortening
- 1 cup sugar
- 1 egg
- 1/2 cup evaporated milk
- 5 cups flour
- 1 1/2 teaspoon baking powder
- Dash salt
- 2 teaspoons anise seeds, crushed
- 3 1/2 tablespoons rose wine or brandy, optional
- 2 teaspoons vanilla
- 1/2 cup sugar miced with 2 tablespoons ground cinnamon
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Recipe Instructions
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Cream shortening and sugar until light and fluffy.
Add egg and beat well.
Stir in evaporated milk.
Add flour, baking powder, and salt.
Stir in anise seed, rose wine, and vanilla.
Roll dough on a floured surface to 1/4 inch thickness and cut into desired shapes.
Sprinkle with cinnamon sugar mixture.
Place in pre-heated 350 degree oven for 8-10 minutes or until lightly browned.
Cool on wire racks. Store airtight. Yield: approximately 4 dozen cookies.
NOTE:
Anise seeds may be found in the spice section of most grocery stores.
Add a little freshly grated lemon zest to give them a different twist. |
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