Biscochitos

Name: Biscochitos
Prep time: 30 s
Cook time: 15 s
Total time: 525 s
Yield: 90
Cuisine: Spanish,American,mexicano
Ingredients: 1 cup (2 sticks) unsalted butter; 1 1/2 cups granulated sugardivided; 1/4 cup Nescafé® Café De Olla Instant Coffee Beverage Granules; 2 large eggs; 1/2 cup sweet white wine; 2 teaspoons anise seed; 4 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon salt; 1 tablespoon ground cinnamon

EL MEJOR NIDO

Biscochitos

Level

Easy

Prep

30 min

Cook

15 min

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

Ingredients

●
1 cup (2 sticks) unsalted butter
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1 1/2 cups granulated sugar, divided
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1/4 cup Nescafé® Café De Olla Instant Coffee Beverage Granules
●
2 large eggs
●
1/2 cup sweet white wine
●
2 teaspoons anise seed
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4 cups all-purpose flour
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2 teaspoons baking powder
●
1/2 teaspoon salt
●
1 tablespoon ground cinnamon

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.