Nutritional Info

Nutrition Facts

Serving Size 1 (56g)

Calories 197
Calories from Fat 73 (37%)
Amount Per Serving %DIV
Total Fat 8.1g 12%
Saturated Fat 2.8g 14%
Monounsaturated Fat 3.3g
Polyunsaturated Fat 1.9g
Trans Fat 0.0g
Cholesterol 40.3mg 13%
Sodium 63.2mg 3%
Potassium 41.2mg 1%
Total Carbohydrate 25.2g 8%
Dietary Fiber 1g 4%
Sugars 0.3g
Protein 4.1g 8%

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Recipe Description
There can't be a Christmas gathering in New Mexico without biscochitos. Every cook I met made them in quantities and kept them on hand throughout the holiday season. They may make other cookies as well, but the cookie with the place of honor on the serving plate will always be these rich biscochitos, laced with the subtle licorice flavor of aniseeds. Nolia Martinez likes to use pure lard, as do most of the local cooks, but we've substituted part butter, which gives a nice flavor. Many cooks who like crisper cookies roll the dough 1/4 inch thick or less, and bake them at 375 degrees F. Nowadays, the dough for biscochitos is cut out in fancy shapes with small cookie cutters no more than 2 inches in diameter, or is cut into diagonal strips about 3/4 inch wide and 2 inches long, with a triangular wedge taken out of the narrow ends to look more like the emblematic iris. What I was looking for was the true fleur de lis shape that I had read was the older, traditional fashion. Finally, someone remembered an aunt who had a friend who made them. The secret is to roll the dough a bit thinner and cut them twice as wide. On one end, cut 3 narrow strips an inch long, pull them a bit apart and curl back into a spiral. They are more work, but the results are impressive.
Prep time
1 hr
Cook time
15 min
Ready In
1 hr 15 min


Serves Tool

Serves To:USMetric
1 Cup(c)  unsalted butter
1 Cup(c)  shortening, at room temperature
1 Cup(c)  sugar
2   eggs
3 Tablespoon(T)  aniseeds
6 Cup(c)  all purpose flour
1 Teaspoon(t)  baking powder
3 Teaspoon(t)  sea salt
1/4 Cup(c)  amontillado sherry, sweetened wine


Cream together the butter, shortening and sugar, beating vigorously until light and fluffy. Mix in the eggs and aniseeds. Sift together the flour, baking powder and salt. Add to the creamed shortening mixture, with just enough sherry to make a firm dough. Do not beat the dough but gently stir it. Divide the dough into 4 portions and chill, tightly wrapped, for 30 minutes. Preheat the oven to 350 degrees F. Roll out the dough on a lightly floured surface to about 1/4 to 1/2 inch thick and cut into small shapes. Try to handle the dough as little as possible. Place the biscochitos on ungreased baking sheets and bake in the oven for 10 to 15 minutes, until a light golden brown. Mix the sugar and cinnamon together in a wide, shallow dish or plate. When the biscochitos are done, remove from the oven and let them cool in the pan for 3 minutes. When they can be easily handled, dredge in the sugar mixture and cool completely on a rack. Store in a tightly sealed container or bag. If not eaten immediately, they will last for several weeks.

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