Biscochitos Biscochitos

Author: Canadian Living

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

  • Portion size 52 servings
  • Credits : Canadian Living Holiday Cookbook: Fall 2010


Cinnamon Sugar:


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


  • Iron 2.0
  • Folate 5.0
  • Vitamin A 1.0
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