1 tablespoon ground cinnamon
1/4 cup granulated sugar
1-3/4 cups all-purpose flour
1/2 teaspoon baking powder
pinch of salt
1/2 cup solid vegetable shortening
1/4 cup granulated sugar
1 large egg
2 tablespoons sweet white wine
1/2 teaspoon anise seed
Preheat oven to 350° F. Lightly grease cookie sheets or line with parchment paper. Combine 1/4 cup sugar and cinnamon; set aside. Sift together flour, baking powder and salt; set aside. Cream shortening and sugar until fluffy. Add egg and beat well. Gradually add dry ingredients. Stir in wine and anise seed. Roll out dough between two pieces of wax paper until 1/4" thick. Carefully remove the top sheet of wax paper. Cut-out shapes and place on cookie sheets about 2" apart. Sprinkle the cinnamon/sugar mixture on top of cookies. Bake 15-20 minutes or until light brown. Transfer to wire racks to cool.
Note: Often spelled Biscochitos
SUSAN in NEW MEXICO Dec 22, 2008
Would make this again.
IT IS THE BEST COOKIE AND SO EASY TO MAKE. IM FROM NEW MEXICO AND MAKE THESE EVERY YEAR. THEY ARE GREAT.
Gina in Farmington, NM Dec 8, 2007
Would make this again.
I had been looking for a great bizcochito recipe (last year), and tried this one - LOVED IT!!! I'm making these again for Christmas.
A cookie baker Dec 3, 2007
Would make this again.
I just love the biscochitos cookies during the hoildays it brings back memories of childhood x-mas days.
Cynthia in Alhambra California Dec 7, 2006
Would make this again.
I have grown up with these cookies from my grandmother who is from Las Vegas, New Mexico. They are the best! I try to make these every Holiday as a tradition for my son to remember. I will try the brandy instead of the wine. Love, Love these cookies!!
Nise Ross in Denton, MD Oct 11, 2005
Would not make this again.
The bizcochitos were okay. But they really didnt bring out the Hispanic Heritage that I was searching for. The were really just sugar cookies with a Hispanic name. I wouldnt go through making these all over again...I'll just stick to what I know.
