Biscochitos I Recipe

Recipesfull introduces to you: Cinco de Mayo Recipes. (Biscochitos I Recipe). This cookie is traditional in Taos, New Mexico. This particular recipe was given to me by my mother, Margaret Miera Romero.

Brief

Prep 15 mins

Cook: 12 mins

Total: 27 mins

Servings: 36

Yield: 3 dozen

Biscochitos I Recipe

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

Rhubarb Margarita

World Cuisine

Directions

Step 1

Preheat the oven to 350 degrees F (175 degrees C)

Step 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.

Step 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.

Step 4

Bake for 10 to 12 minutes in the preheated oven or until golden brown.

Nutritional Information

Biscochitos I Recipe

Servings Per Recipe:36

Calories: 223.7

% Daily Value *

Protein: 2.5g 5%

Carbohydrates: 25.9g 8%

Dietary Fiber: 0.6g 3%

Sugars: 9.8g

Fat: 11.9g 18%

Saturated Fat: 3g 15%

Cholesterol: 10.3mg 3%

Vitamin A Iu: 14.1IU

Niacin Equivalents: 1.8mg 14%

Folate: 39.4mcg 10%

Calcium: 28.6mg 3%

Iron: 1.1mg 6%

Magnesium: 5.3mg 2%

Potassium: 28.3mg 1%

Sodium: 61.1mg 2%

Thiamin: 0.2mg 17%

Calories From Fat: 107

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.