How To make Biscochito Cake
1/3 c Sour cream
1/4 c Baking soda
3/4 c All-purpose flour
1/2 ts Baking powder
1/4 ts Anise seeds
1/8 ts Salt
3 tb Unsalted butter
2 tb Solid vegetable shortening
1/3 c Packed light brown sugar
1 lg Egg
1 tb Brandy
1 tb Granulated sugar
1/4 ts Cinnamon
Fruit Compote: 3 Large, ripe peaches
1 tb Granulated sugar, or more to
-taste 2 ts Each: fresh lemon juice and
-brandy Cake: Pinch each: cinnamon, crushed anise seeds Heat oven to 350 degrees. Grease an 8 inch round layer cake pan. Stir the sour cream and baking soda together; let stand while you begin the cake. Combine flour, baking powder, anise and salt in a bowl; set aside. With an electric mixer on high speed, beat butter, shortening and brown sugar until light and fluffy, about 2 minutes. Add egg, and mix 1 minutes. Lightly fold in sour cream mixture and brandy, then combined flour mixture. Transfer batter to prepared pan and smooth top with rubber spatula. Stir together granulated sugar and cinnamon; sprinkle evenly over top of cake. Bake until toothpick in the center comes out clean, about 30 minutes. While cake bakes, prepare peaches. Dice peaches and mix with granulated sugar, lemon juice, brandy, cinnamon and anise. Toss lightly and let stand at least 15 minutes before serving. Cool cake in pan for 5 minutes then loosen from sides with a small knife. Invert onto a serving plate. Serve warm or at room temperature with the peaches. Makes one 8-inch cake. From: Asbury Park Press 08/12/92 Shared By: Pat Stockett
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How to Make New Mexican Gorditas and Biscochitos
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Biscochitos the Old Fashion way with no Water except Lard: By Letitia Montoya
The Biscochito, spelt bizcochito in New Mexican Spanish, is a cookie that was developed in Santa Fe de Nuevo México. The cookie was originally created by the Spanish colonists and the Native American Pueblos, based on lard cookies from European cultures, especially of Portugal and Spain.
The Biscochito - or bizcochito as it's officially spelled in New Mexico - was the first cookie to be adopted by a state. The anise-flavored shortbread-type cookie became the New Mexico state cookie in 1989. Biscochitos date to 16th-century Spain, hence their name Spanish cookies in at least one reference.
Biscochito Recipe
Ingredients:
1 cup lard or oil of your choice
1 cup sugar
3 whole eggs
1/2 tsp vanilla
1/2 tsp anise extract or 1 tsp anise seeds
1/2 tsp baking powder
1/2 tsp baking soda
3 to 4 cups flour
Instructions:
1. Cream sugar and eggs until light and fluffy.
2. Add eggs into mixture and beating light and fully.
3. Add anise, vanilla and beat for a few seconds.
4. Sift flour, baking powder, baking soda, and salt together. Add to first mixture and mix well.
5. Roll out and cut with cookie cutter.
6. Bake at 350 degrees for 5 to 6 minutes.
7. Cinnamon Sugar mixture: 1 cup sugar and 1 tbsp. cinnamon mix very well. Rub cookies in
cinnamon sugar mixture until your liking.
8. Makes about 8 dozens
Note: Be very careful to not over bake very easy to burn cookies.
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How to Make Biscochos (Mexican Wedding Cookies) | Muy Bueno
Biscochos melt in your mouth – they are popular Christmas cookies in El Paso and New Mexico. Biscochos (or biscochitos) are delicate, anise flavored, dusted in cinnamon sugar, and totally addicting.
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Biscochito Kitchen - Part 1
mybiscochito.com - Biscochito founder Kimberly Corbitt learns how to make her company's namesake cookie.
Saludando Y Pasteleando Bizcochitos
Receta de Bizcochitos
5 libras de harina todo uso o 12 tazas ( 5 lb all-purpose flour o 12 cups flour)
2 libras 10 oz de manteca vegetal o
1.19 kgr. ( 2 lb. vegetal shortening)
1/4 de cucharita de sal (1/4 tsp salt)
2 cdas de vainilla (2 Tbsp vanilla)
1 tza de azucar glass (1 cup confection sugar)
soda la necesario (coke just necessary )
se pone acremar la manteca ,vainilla, pizca de sal y la taza de azucar glass con el globo!!!
despues q se acrema se revuelve con el harina ybse amasa cuando este toda bien revuelta se le agrega la soda solo hasta q vean q se hace la bolita sin q se despedaze
se hacen las bolitas obse cortan como quieran
se ponen en la charola y se hornean a 400°F o 205°C
hasta q se vean doraditas aproximandamente 10 a 15 min
se sacan y q enfrien pokito para azucarar ya sea con canela y azucar o solo azucar glass
gracias por vernos ... prontonlo pondre editado y con la mitad dr la receta !!!!
los quiero !!!
Traditional Biscochito Christmas Cookie
Biscochito dough is made with crushed anise seeds, as well as a hint of orange and cinnamon, which gives them a very unique flavor. They are very similar to shortbread and sugar cookies. Biscochitos are served during wedding receptions, baptisms, religious holidays, and especially during the Christmas season. I hope you enjoy them as much as we do.
Ingredients:
1 Cup Lard or Vegetable Shortening
1 1/2 Cup Confectioner Sugar/Powder Sugar
1 Large Egg
1 Tbsp Vanilla
The Zest from One Medium Orange
3 Cups All-Purpose Flour (1/2 Cup extra for dusting)
1/2 Tsp Salt
2 Tsp Baking Powder
1 Tsp Ground Anise
1/2 Cup Sugar
1 Tbsp Ground Cinnamon
1/4 Cup Brandy (Optional)
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