Biscochitos II

Biscochitos II

3 Reviews 1 Pic
Christine J. Crabtree
Recipe by  Christine J. Crabtree

“Mexican Cookies...great dunkers for coffee.”

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Ingredients

Adjust Servings

Original recipe yields 3 dozen

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Mix together shortening, margarine and sugar with a mixture until well blended. Mix in the rest of the ingredients until smooth.
  3. Roll out on a floured board to 1/2 or 1/4 inch thickness.
  4. Cut into desired shapes and place on baking sheets. Bake until golden brown, about 10 - 12 minutes. Garnish as desired or leave plain.

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Reviews (3)

Rate This Recipe
GRETCHYN
42

GRETCHYN

I made these cookies for a Spanish Club party, and all my friends loved them. I thought they kind of tasted like a corn bread cookie. My Spanish teacher thought they tasted the "pan de muertos" or dead bread, the bread traditionally eaten on the day of the dead. They took a little while to make, but I cut them into stars, which probably took longer. I would reccommend these cookies.

joanq
10

joanq

This is a wonderful recipe to work with. The dough is a great consistency, rolls well and holds the shape when baked. I used all shortening instead of margarine. And when I make my second batch I will use 2 tsp anise and no vanilla, as the flavor was more mild than I expected after smelling/tasting the dough. Fantastic rolled in sugar/cinnamon. Baked it has a nice crispy without being crunchy texture. I also got 96 cookies with one batch, so more than 3 dozen! I used 2 1/2 inch cookie cutters.

sueb
8

sueb

Easy to make and roll out. Good taste! These will be going to the Spanish Club Christmas party!

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Nutrition

Amount Per Serving (36 total)

  • Calories
  • 211 cal
  • 11%
  • Fat
  • 11.2 g
  • 17%
  • Carbs
  • 24.5 g
  • 8%
  • Protein
  • 2.6 g
  • 5%
  • Cholesterol
  • 12 mg
  • 4%
  • Sodium
  • 168 mg
  • 7%

Based on a 2,000 calorie diet

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Biscochitos Traditional Cookies

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Biscochitos I