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Recipe courtesy of Carol Crowe
Biscochitos
- Level: Easy
- Total: 1 hr 5 min
- Prep: 30 min
- Inactive: 25 min
- Cook: 10 min
- Yield: 12 cookies
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- Level: Easy
- Total: 1 hr 5 min
- Prep: 30 min
- Inactive: 25 min
- Cook: 10 min
- Yield: 12 cookies
Ingredients
1/2 cup lard
2/3 cup sugar plus 1/2 cup sugar
1 egg
1 tablespoon rum
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon anise seed
1/4 teaspoon salt
2 tablespoons ground cinnamon
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.
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