Biscochitos
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This recipe makes 52 cookies servings
Nutritional Info |
|
|---|---|
| Per cookie: about | - |
| cal | 4747 cal |
| pro | 1 g1g pro |
| total fat | 3 g3g total fat |
| sat. fat | 1 g1g sat. fat |
| carb | 5 g5g carb |
| fibre | 00 fibre |
| chol | 8 mg8mg chol |
| sodium | 18 mg18mg sodium |
| potassium | 8 mg8mg potassium |
| % RDI: | - |
| iron | 22 iron |
| vit A | 11 vit A |
| folate | 55 folate |
- Preparation time: 10 minutes Chill: 1 hour
- Total time : 11 minutes
Cinnamon sugar, brandy, aniseed and lard are perfection in this Mexican and Spanish offering.
Ingredients
- 1/3 cup unsalted butter , softened1/3 cup unsalted butter, softened
- 1/3 cup lard 1/3 cup lard
- 1/4 cup granulated sugar 1/4 cup granulated sugar
- 1 egg 1 egg
- 2 tbsp brandy 2 tbsp brandy
- 1/2 tsp vanilla 1/2 tsp vanilla
- 2 cups all-purpose flour 2 cups all-purpose flour
- 1 tsp baking powder 1 tsp baking powder
- 1 tsp aniseed , finely crushed1 tsp aniseed, finely crushed
- 1/4 tsp salt 1/4 tsp salt
- Cinnamon Sugar:
- 1/4 cup granulated sugar 1/4 cup granulated sugar
- 1/2 tsp cinnamon 1/2 tsp cinnamon
Preparation
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 sa< 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.
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 sa< 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.
Source : Canadian Living Holiday Cookbook: Fall 2010
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