Whenever my friend Suzanne visits New Mexico, she brings Biscochitos home to me as a treat. This delicious sugar cookie has two ingredients that make it unique: anise and brandy. I recently baked some for a party in traditional Christmas shapes.
Suzanne kindly shared her recipe with me. We both agree that it’s best to double this recipe because why go to the work of making cookies if you aren’t going to make a lot?
1/2 cup vegetable shortening, lard, or unsalted butter
2/3 cup sugar
1 tsp anise seed
1 T brandy
1 1/2 cups flour
1 tsp baking soda
1/4 tsp salt
1/4 cup sugar mixed with 1/4 tsp. cinnamon for dredging
Preheat oven to 350 degrees. Combine the first five ingredients in a food processor and blend until the shortening and sugar are creamed, about 5 to 10 seconds, stopping once to scrape down the bowl with a spatula. With a fork, mix the flour, baking soda, and salt in a mixing bowl. Still using the fork, add the shortening mixture from the processor and keep blending until no loose flour appears in the bowl and the dough begins to draw into a mass.
Pat dough into a ball and chill for 15 minutes. Roll out on a floured surface with a rolling pin. Dredge in cinnamon sugar and place on a cookie sheet. Bake for 5 minutes, turn cookie sheets, and then bake for two more minutes.
Friday night I attended a ladies’ party where we tested under $15 Chardonnays and had a dirty Santa re-gift exchange.
I shared these cookies with my friends and brought my favorite inexpensive Chardonnay, Lindemans Bin 65.
I came home with fewer cookies, an empty bottle, and a really vile beer mug.
Next up in my Christmas baking will be Granny’s famous super thin, super delicious sugar cookies.
These make melt-in-your mouth cookies that are even better coated in a thin icing with sprinkles. I can’t make them quite as well as Granny but I try!
What have you baked or plan to bake?