Biscochitos

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This recipe produces a tender wonderful cookie. I added an additional teaspoon of anise seed and replaced white wine with brandy which my family traditionally used. I will grind ansie and cinnamon as recomended in a previous review with my next batch. I know that some folks recall these cookies as hard, dunking types but in my family they were tender, delicate and elegant

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This recipe is perfect as is!! The one thing I can recommend is to use whole anise pods (2 and whole cinnamon sticks (1 small [available in most spice sections or Latino sections of the grocery store]. Grind them yourself in a coffee grinder or molcajete specifically used for grinding spices. It make s a HUGE difference in the authenticity of the taste and counterbalances the supposed overly sweet cookie. Since it's a two day process, I usually grind the anise for the dough and put it in the fridge, then I grind the cinnamon and make about 4 cups of cinnamon sugar since I bake so many of these. The essential oils have a chance to get into the sugar and create this wonderful earthy spicy sweetness. Since the cinnamon is markedly stronger than the pre-ground stuff, you get a much more aromatic cookie than you would ever get with dried and ground anise powder and cinnamon. My 70 something year old Aunt and Uncle say it tastes just like their Mom's!!

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GREAT! Traditional Mexican Christmas cookie I used to make with mi abuela!

I made a few slight changes: (1 Use anise extract instead of seed so flavor spreads more evenly & subtlely throughout the cookie; (2 use 1/4 c of brandy; (3 put cinnamon-sugar mix or red sprinkles on top of the cookie before baking; (4 use only 1 c of sugar in the recipe... the other 1/2 c is for the cinnamon-sugar topping. My aunts & uncles like these even better than my grandmother's biscocitos!

Agree with the author... you MUST use lard. Don't substitute Crisco, butter, margarine or oil as they won't taste authentic. The lard keeps the cookies light like shortbread.

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The directions on this recipe are incorrect. If you add all the sugar in the recipe, then the cookies will be too sweet. One cup of the sugar and the cinnamon in the recipe are for dusting the cookies one they are cooked. Also, try using light rum or orange juice instead of wine at half the amount. It makes the cookie a little more melt in your mouth.

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this were alright but to sweet.. as a life long New Mexican this were not a true biscochito. There are a variety of recipes using wines, rums, brandies, vanilla extract. But definitely use 1/2 cup to 3/4 of a cup less sugar.

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I made these only because I lost my Moms recipe then found it later on. These were too sweet for me, you can omit the table wine and some of the sugar. I am a Native New Mexican from Albuquerque and have tasted many biscochitos over the coarse of 42 years, these were just ok for me.
There are many variations of this recipe so finding one you like is a matter of trial and error.

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This was a lovely tender crisp cookie, but according to my husband who grew up in New Mexico, these were too sweet. The kids however, loved them. The whole batch was gone in a day.