Biscochitos

Author: Canadian Living

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

  • Portion size 52 servings

Ingredients

  • 1/3 cup unsalted butter softened
  • 1/3 cup lard
  • 1/4 cup granulated sugar
  • 1 egg
  • 2 tablespoons brandy
  • 1/2 teaspoon vanilla
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon aniseed finely crushed
  • 1/4 teaspoon salt
Cinnamon Sugar:
  • 1/4 cup granulated sugar
  • 1/2 teaspoon cinnamon

Method

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 facts Per cookie: about

  • Sodium 18 mg
  • Protein 1 g
  • Calories 47.0
  • Total fat 3 g
  • Potassium 8 mg
  • Cholesterol 8 mg
  • Saturated fat 1 g
  • Total carbohydrate 5 g

%RDI

  • Iron 2.0
  • Fibre 0.0
  • Folate 5.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 0.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 1.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Biscochitos