How To make Biscochos (Sugar Cookies)
4 Eggs
4 1/2 c Flour
1 c Sugar
4 ts Baking powder
1/2 c Oil
Cinnamon/sugar Or sesame seeds Beat eggs. Add sugar and oil. Beat well. Add flour and baking powder a little at a time until it forms a smooth dough. Let dough rest about 15 minutes (until not too sticky) Roll portions of dough into pencil logs. Cut with a knife and close to make a circles. Gash 4 or 5 times with a knife. Roll into cinnamon/sugar mixture, if desired, or paint with beaten egg and sprinkle with sesame seeds. Bake at 350 degrees for 15 - 20 minutes on a lightly greased cookie sheet. After
they cool, return to the oven (which has been shut off) and let crisp a few minutes. Store in a glass jar with a lid. This recipe can also be used to roll out dough and cut out shapes. -----
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New Mexican Bizcochitos! with Natividad Manzanares
Natividad Manzanares is known for making the best Bizcochitos in Northern New Mexico. The humble Bizcochito cookie has traditionally been made for Christmas, weddings, and special occasions for the past four hundred years! If you would like to support our work recording disappearing traditional culture, please donate at:
Biscochitos
For the full recipe please visit:
Biscochitos are New Mexico’s State Cookie and traditionally made at Christmas time. These flaky, anise-flavored cookies are easy to mix up and unlike sugar cookies, don’t require special handling or chilling. Dipped in a cinnamon and sugar mixture while still warm makes these cookies swoon-worthy! Recipe shared with permission granted by Patrice Greenwood, author of AS RED AS ANY BLOOD.
Biscochitos! New Mexico's Official State Cookie
Gigi:
These delicious cookies are thick and sugary with a consistency rather like shortbread. They are traditionally made in a fleur-de-lis shape but you can make them any shape you like. The biscochitos recipe originated in Spain and these cookies were introduced to Mexico by the Spanish.
They are very popular and often served as an accompaniment to wine. The traditional biscochitos recipe calls for lard rather than shortening but you can use whichever you prefer. Biscochitos are eaten over the holidays and on special occasions but they make a great sweet snack at any time.
6 cups flour
1,5 lbs lard
1.5 cups sugar
2 eggs
1 tbsp baking powder
1 tsp salt
4.5 tsp anise seeds
2/3 cup sugar (for dip coating)
5 tbsp cinnamon (for dip coating)
- Beat sugar and lard, add eggs in one at a time, mix well.
- mix flour, salt and baking powder together in another bowl
- slowly add flour mix to lard mix. Add anise seed. Mix
- mix sugar and cinnamon for dip coating in a shallow bowl
- roll out dough on floured counter top to 1/4 thickness.
-Cut out into desired shapes and dip cut out cookie into
cinnamon mix.
-place on ungreased cookie sheet and bake at 350F for 15-20 minutes until set. The bottoms and sides should not get brown.
-Let cookie sheet cool completely before removing cookies.
*Optional: add 1 tbsp of Brandy or Cognac to dough.
Music by: Jason Shaw
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Preheat oven at 300 degrees
Bake at 300 degrees (f) 25-30 mins
⚠️ MAKE SURE ALL INGREDIENTS ARE ROOM TEMP!
Ingredients
3 cup of AP Flour
1 egg
1 cup of sugar
1 cup shortening
1 1/2 Tbsp baking powder
1 Tbsp Vanilla
1/2 cup of milk
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How to Make Biscochos (traditional Mexican cookies from chihuahua)
Today we learn how to make biscochos, a traditional Mexican cookie from the state of chihuahua. these can be made for desert or as in bulk for events. enjoy
EASY No Spread Sugar Cookies Recipe
This Sugar Cookie Recipe makes beautiful and simple cookies that bake up perfectly every time. If you’re craving a smooth and buttery classic cookie or want to use that adorable cookie cutter you picked up, this easy sugar cookie recipe is for you. This is the best no spread sugar cookie recipe because the dough mixes together quickly with just 7 simple ingredients that are probably already in your pantry, and it’s just firm enough to make it really easy to cut out into fun shapes. They are perfect for any occasion and make the perfect cutouts for Christmas cookies!
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