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Biscochitos
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
- ●
1 1/2 cups granulated sugar, divided
- ●
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
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1/2 teaspoon salt
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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.
Recipe Notes
- To ensure all cookies bake evenly, bake each shape cookie in batches of similar shapes and sizes.
