Recipe courtesy of Carol Crowe
Biscochitos
Getting reviews...
- Level: Easy
- Total: 1 hr 5 min
- Prep: 30 min
- Inactive: 25 min
- Cook: 10 min
- Yield: 12 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 189
- Total Fat
- 9 g
- Saturated Fat
- 3 g
- Carbohydrates
- 24 g
- Dietary Fiber
- 1 g
- Sugar
- 11 g
- Protein
- 2 g
- Cholesterol
- 21 mg
- Sodium
- 84 mg
- Level: Easy
- Total: 1 hr 5 min
- Prep: 30 min
- Inactive: 25 min
- Cook: 10 min
- Yield: 12 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 189
- Total Fat
- 9 g
- Saturated Fat
- 3 g
- Carbohydrates
- 24 g
- Dietary Fiber
- 1 g
- Sugar
- 11 g
- Protein
- 2 g
- Cholesterol
- 21 mg
- Sodium
- 84 mg
Ingredients
Directions
- Preheat oven to 350 degrees F.
- Beat lard in mixer until creamy. Add 2/3 cup sugar, beat until light and fluffy. Add the egg and rum and mix until blended. Add the flour, baking powder, anise seed and salt. Beat until a smooth dough is formed.
- Roll dough on a lightly floured surface to a 1/4-inch thickness. Cut the dough into desired shapes. In a shallow bowl, combine cinnamon and remaining sugar. Dredge 1 side of cookie in cinnamon sugar mixture. Place cookie, sugared side up, on ungreased baking sheets. Bake for 8 to10 minutes or until golden brown, rotating the baking sheets halfway through the cooking time. Allow cookies to cool on a cooling rack.
