Biscochitos I

Recipesfull introduces to you: Cinco de Mayo Recipes. (Biscochitos I). 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

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

Bruschetta Chicken Bake

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

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.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.