Desserts
Desserts

Biscochitos

Biscochitos
Level
Easy
Prep
30 minutes
Cook
15 minutes
Servings
90 cookies
  • These crisp butter cookies baked with anise and cinnamon are a traditional dessert of New Mexico served at weddings, baby showers, Christmas and other holidays. They are great as a dessert, snack or with coffee.

Key Ingredients

FLAVORED COFFEE
Café de Olla Instant Coffee
3 oz. Jar
Ingredients
Make It
Step 1
Beat butter, 1 cup sugar and coffee granules in a large bowl. Beat eggs, wine and anise in medium bowl; add to butter mixture and combine well.
Step 2
Sift flour, baking powder and salt; add to wet ingredients. Knead well with your hands until dough is able to form a firm ball. If the dough is too dry add more wine a teaspoon at a time; if it is too sticky add more flour a teaspoon at a time. Divide dough into three large disks and wrap in plastic wrap. Refrigerate overnight.
Step 3
Preheat oven to 350° F. Line baking sheets with parchment paper.
Step 4
Mix remaining ½ cup sugar with cinnamon in a shallow dish.
Step 5
Roll out 1 disk of dough on a liberally floured surface and rolling pin to ¼-inch thickness. Use 1 disk at a time, leaving remaining disks in refrigerator until ready to use.
Step 6
Cut into circles, stars and various shapes using cookie cutters. Reroll remaining dough scraps and repeat. Dip one side of each cookie into cinnamon-sugar mixture and place on prepared cookie sheet, sugar-side-up.
Step 7
Bake for 15 to 17 minutes. Remove from oven; immediately dip in cinnamon-sugar again. Set on wire rack to cool completely. Repeat with remaining disks of dough.

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