I knew exactly what I want to feature in these teeny tiny little bowls...
Teeny tiny little biscochitos! Or as we dubbed them: biscochito-itos. My sister Melanie had the genius idea to use an icing nozzle as a tiny little cookie cutter. Worked perfect! These came out as little fat biscuit-chitos.
Here
is the recipe we use from Cocinas De New Mexico (and NOT CocHinas De
New Mexico..as that would be an ENTIRELY different book! >.<)
The
alterations we use for this recipe are in bold.
BISCOCHITOS {Anise Seed Cookies}
Yield: 5 Dozen
Temperature: 350'F
Baking Time: 10-12 minutes
Freeze Well
1 pound lard {we use Crisco}
1 1/2 cups sugar
2 teaspoons anise seed {my mom adds a bit more for taste}
2 eggs, beaten
6 cups flour
3 teaspoons baking powder
1 teaspoon salt
1/2 cup brandy*
1/4 cup sugar
1 tablespoon cinnamon
1. Cream lard/Crisco, sugar, and anise seed in a large mixing bowl. Add eggs and beat well.
2. Combine flour, baking powder, and salt in a large mixing bowl.
3. Alternately add flour and brandy to creamed mixture until stiff dough has been formed.
4. Knead dough slightly and pat or roll to a 1/4-inch to a 1/2-inch thickness. Cut dough into desired shapes. {We use a cookie press}.
5. Bake in a 350 degree F. oven for 10 minutes, or until cookies are lightly browned.
6. Combine sugar and cinnamon in a small mixing bowl. Dust each cookie with a small amount of mixture.
{Many biscochito recipes do step 6: of dusting each cookie before
baking-step 5. We dust them after they come out of the oven after a few seconds
of cooling. Don't let them get too cool cause they need to be warm for
the sugar and cinnamon to stick.}
*Varied amounts may be used. Bourbon or sherry may be substituted.
NOTE: the fleur-de-lis shape is traditional for these cookies.
Happy cookie making!
~HM~
