Tested till perfect Biscochitos


Cinnamon sugar, brandy, aniseed and lard are perfection in this Mexican and Spanish offering.

By The Canadian Living Test Kitchen

Source: Canadian Living Holiday Cookbook: Fall 2010

  • rating starrating starrating starrating starrating star
  • Prep time 10 minutes Chill: 1 hour
  • Total time 11 minutes
  • Portion size 52 cookies


  • 1/3 cup 1/3cupunsalted butter, softened
  • 1/3 cup 1/3cuplard
  • 1/4 cup 1/4cupgranulated sugar
  • 1 1eggeggs
  • 2 tbsp 2tbspbrandy
  • 1/2 tsp 1/2tspvanilla
  • 2 cups 2cupsall-purpose flour
  • 1 tsp 1tspbaking powder
  • 1 tsp 1tspaniseed, finely crushed
  • 1/4 tsp 1/4tspsalt

Cinnamon Sugar:

  • 1/4 cup 1/4cupgranulated sugar
  • 1/2 tsp 1/2tspcinnamon
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Cinnamon Sugar: In small bowl, stir sugar with cinnamon; set aside.

In large bowl, beat together butter, lard and sugar until fluffy; beat in egg. Beat in brandy and vanilla.

In separate bowl, whisk flour, baking powder, aniseed and salt; beat into butter mixture. Divide in half and flatten into discs; wrap each and refrigerate until firm, about 1 hour.

Roll out discs to 1/8-inch (3 mm) thickness. Using 2-1/2-inch (6 cm) long oval cutter, cut out cookies, rerolling scraps. Dip tops into cinnamon sugar. Arrange, 1 inch (2.5 cm) apart, on parchment paper–lined baking sheets. Bake in 350°F (180°C) oven until bottoms are golden and edges are darkened, 11 minutes. Transfer to racks; let cool.

Nutritional Information Per cookie: about

cal 47 pro 1g total fat 3g sat. fat 1g
carb 5g fibre 0 chol 8mg sodium 18mg
potassium 8mg

% RDI:

iron 2 vit A 1 folate 5
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