1 tablespoon ground cinnamon
1/4 cup granulated sugar
1-3/4 cups all-purpose flour
1/2 teaspoon baking powder
pinch of salt
1/2 cup solid vegetable shortening
1/4 cup granulated sugar
1 large egg
2 tablespoons sweet white wine
1/2 teaspoon anise seed
Preheat oven to 350° F. Lightly grease cookie sheets or line with parchment paper. Combine 1/4 cup sugar and cinnamon; set aside. Sift together flour, baking powder and salt; set aside. Cream shortening and sugar until fluffy. Add egg and beat well. Gradually add dry ingredients. Stir in wine and anise seed. Roll out dough between two pieces of wax paper until 1/4" thick. Carefully remove the top sheet of wax paper. Cut-out shapes and place on cookie sheets about 2" apart. Sprinkle the cinnamon/sugar mixture on top of cookies. Bake 15-20 minutes or until light brown. Transfer to wire racks to cool.
Note: Often spelled Biscochitos
Angelina in New Mexico Sep 28, 2005
Would make this again.
MMMMM good. you can also add a little food coloring for whatever the occasion might be.
A cookie baker in Chapel Hill, NC Feb 4, 2005
Would make this again.
These came out great! I used lard, brandy (instead of wine), and doubled the anise.
Melissa Fernandez-Lester in Tennessee Dec 20, 2004
Would make this again.
I was very happy to find the cookie receipe. They are sooooo good and a wonderful traditional cookie as well.
A cookie baker in New Mexico Dec 13, 2004
Would make this again.
My family uses lard instead of shortening and brandy instead of wine. The lard makes the cookies flaky and mmmmmmm,mmmmmm, good!
A cookie baker in Las Vegas,NV Dec 8, 2004
Would make this again.
Our family has made these cookies for the last 40 years for christmas.You may also use a concord grape wine(this is also sweet), instead of a sweet white wine.The grape wine gives the anise seeds a great flavor to compliment the cookie.
Spanish cookies rock in New York Dec 4, 2004
Would make this again.
I have made these for my spanish classes for the past ten years on holidays. As long as you like anise, everyone loves these.
A cookie baker in New Mexico Apr 16, 2004
Would make this again.
My family is from New Mexico and we traditionally make these cookies for weddings as well as Christmas.Our family recipe has a note to crush the anise seed before adding it to the wine. Also traditionally, lard is used instead of shortening, and the cookies are dipped in cinnamon sugar while still warm. You will find the cookies melt in your mouth if made this way.
Elena in Albuquerque, NM Jan 15, 2004
Would make this again.
I actually used 3/4 cup of vegetable shortening, it's makes the cookies a bit more flakier. =o)
A cookie baker in New York Dec 9, 2003
Would make this again.
Bizcochitos are awesome. I have seen other recipes where wine is substituted with orange juice (which I prefer) but they are really easy to make any time of the year.
A cookie baker in Denver, CO Dec 3, 2003
Would make this again.
My mother and Grandmother have made these cookies for years.They either use brandy or whiskey instead of wine.I still enjoy making these cookies, even if it is not Christmas. Thanks
