Here is a traditional Biscochitos recipe for you:
Traditional Biscochitos Recipe
Ingredients:
- 1 cup lard (or butter)
- 3/4 cup granulated sugar
- 1 teaspoon anise seeds
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup brandy or wine (optional)
- Cinnamon-sugar mixture (1/4 cup granulated sugar mixed with 1 teaspoon ground cinnamon)
Instructions:
- Preheat Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Cream Lard and Sugar: In a large bowl, cream together the lard and sugar until light and fluffy. This should take about 2-3 minutes.
- Add Anise Seeds: Mix in the anise seeds until evenly distributed throughout the mixture.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract.
- Mix Dry Ingredients: In a separate bowl, sift together the flour, baking powder, and salt.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until a dough forms. If the dough is too dry, add brandy or wine one tablespoon at a time until the dough is workable.
- Roll Out Dough: On a lightly floured surface, roll out the dough to about 1/4-inch thickness.
- Cut Out Cookies: Use a cookie cutter (traditionally a fleur-de-lis or star shape) to cut out the cookies. Place them on the prepared baking sheets.
- Coat with Cinnamon-Sugar: Sprinkle the tops of the cookies generously with the cinnamon-sugar mixture.
- Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Be careful not to overbake, as Biscochitos are meant to be soft.
- Cool and Serve: Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Enjoy your delicious traditional Biscochitos!
