Best 3 Anise Seed Cinnamon Cookies Biscochitos Recipes
Indulge in a delightful culinary journey with our exquisite selection of Biscochito recipes. These traditional anise seed and cinnamon-spiced cookies, deeply rooted in New Mexican and Mexican heritage, hold a special place in many hearts. Embark on a flavorful adventure as we present three enticing variations of this beloved treat, each offering a unique taste experience.
1. **Classic Anise Seed Biscochitos:** Experience the timeless charm of authentic Biscochitos, where the subtle anise flavor harmonizes perfectly with the warmth of cinnamon. These cookies are a true testament to tradition, capturing the essence of simplicity and nostalgia.
2. **Chocolate Dipped Anise Seed Biscochitos:** Elevate your taste buds with this decadent twist on the classic Biscochito. A rich chocolate coating adds an extra layer of indulgence, transforming these cookies into irresistible temptations. Prepare to be captivated by the delightful interplay of flavors.
3. **Pumpkin Anise Seed Biscochitos:** Embrace the fall season with this delightful fusion of flavors. The addition of pumpkin puree lends a moist and tender texture, while the anise and cinnamon create a symphony of autumnal spices. These cookies are perfect for cozy gatherings and festive occasions.
BISCOCHITOS TRADITIONAL COOKIES
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
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
BISCOCHITOS
Biscochitos are a shortbread-like cookie flavored with cinnamon and anise. They're easy to make and are delicious for the holidays!
Provided by Kelsie
Categories Dessert
Time 45m
Number Of Ingredients 11
Steps:
- Sift the flour, baking powder, and salt together into a medium bowl.
- Beat the butter and shortening together in a large bowl with an electric mixer set to medium speed. When the mixture is very creamy, add add 3/4 cup sugar, the egg, the anise, and the vanilla, then beat to combine.
- Scrape down the sides and bottom of the bowl, then turn mixer to low and beat in the dry ingredients until just incorporated-don't over-mix, the dough will be crumbly.
- With mixer still on low, beat in 1/4 cup of brandy. If necessary, continue adding brandy 1 tablespoon at a time to make a firm, cohesive dough.
- Divide the dough into 2 equal portions and wrap each with plastic wrap. Chill for 30 minutes (or up to 1 day).
- Preheat the oven 350 degrees. Line 2 large baking sheets with parchment paper or spray with cooking spray.
- Working with 1 portion of dough at at time, roll out to 1/4-inch thickness on a lightly floured work surface. Cut with a 2 1/2-inch cookie cutter.** Arrange cut-out cookies 2 inches apart on prepared baking sheets.
- Bake 10 to 16 minutes, until lightly browned. Cool on baking sheets for 1 minute, then transfer to a wire rack set on a large rimmed baking sheet (or any surface that's easy to clean).
- While cookies are still hot, stir together the remaining 1/3 cup sugar and the cinnamon. Dust the hot cookies with the cinnamon sugar mixture, then let the cookies cool.
- Uneaten cookies can be stored in an airtight container at room temperature for up to 3 days or in the freezer for up to 3 months.
BISCOCHITOS/BIZCOCHITOS - ANISE SEED COOKIES
Usually every Christmas gathering in New Mexico serves these wonderful biscochitos. Biscochitos are said to be native to New Mexico, where they are traditionally made with lard. Other names associated with biscochitos are names such as Polvorones or Mexican Wedding Cookies. In Spain they are called Mantecosos. As the "Original...
Provided by Teresa Morgan
Categories Cookies
Number Of Ingredients 3
Steps:
- 1. Make Sugar-Cinnamon Mixture; set aside. Cinnamon-Sugar Mixture: 1/4 cup granulated sugar 1 table spoon ground cinnamon. 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 wine, 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.
Tips:
- Use freshly ground spices for the best flavor. You can either grind them yourself or buy them pre-ground.
- If you don't have anise seeds, you can substitute 1 teaspoon of ground anise.
- Be careful not to overmix the dough. Overmixing will make the cookies tough.
- If the dough is too sticky, add a little more flour. If the dough is too dry, add a little more butter.
- Chill the dough for at least 30 minutes before rolling it out. This will make it easier to work with.
- When rolling out the dough, use a light touch. Don't press down too hard or the cookies will be too dense.
- Bake the cookies until they are golden brown around the edges. Don't overbake them or they will be dry.
- Let the cookies cool completely before storing them. This will help them to keep their shape.
Conclusion:
These anise seed cinnamon cookies are a delicious and festive treat that are perfect for any occasion. They are easy to make and can be enjoyed by people of all ages. With their warm spices and subtle sweetness, these cookies are sure to become a holiday favorite.
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