The Southwest’s Famous Biscochitos.

Posted by chuckwagon

January 15, 2008

This is our version of the southwest’s famous “Biscochito”. What’s a biscochito you ask? Only the best darn cookie that will ever melt in your mouth.

As you can probably tell from our recipes… a lot of time to cook doesn’t exist in our home. So this recipe is another quick and easy one with great taste and very little clean up.

5-6 cups flour
3 teaspoons baking powder
¼ teaspoon salt
2 cups lard (shortening won’t work in these cookies)
1 tablespoon anise seed
1¼ cups sugar
2 eggs
¼ cup of milk
¼ cup sugar
1 tablespoon cinnamon

Preheat your oven to 350°

In a stand mixer, cream lard and 1¼ cups of sugar together. (I wouldn’t use a hand held for this recipe, you’ll probably burn it up) Add the anise seed. If you look in the ethnic foods area of you store, you’ll probably find it a lot cheaper than in the spice area.

Sift together flour, baking powder and salt. Slowly add that to the creamed mixture, alternating with the milk to make firm dough. The type of flour and the size of the eggs will determine the amount of flour mixture you will need.

Form your dough into balls about the size of a walnut. Mix the ¼ cup of sugar and the cinnamon well. Dip the top of each dough ball into the sugar-cinnamon mixture, slightly rolling it to coat well about halfway down the sides.

Place on an un-greased cookie sheet. Dampen the bottom of a large water glass that has a flat bottom. Dip it in the sugar-cinnamon mixture, then use the glass to gently press each ball down to ¼? keeping the dough as even as possible.

Bake for 10 minutes or until edges are golden brown. Place them on a cooling rack for a few minutes. Go pour yourself big glass of milk, sit down and enjoy!

If you ain’t sweatin, it ain’t chili,

Chuckwagon 505

Subscribe to chuckwagon505 by Email

Uncategorized