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6 cups Flour
2 tsp Baking Powder
1 tsp Salt
2 Tbsp Ground Cinnamon, freshly ground when possible
¼ tsp Ginger
1 lb Lard or Shortening
1½ cups Granulated Sugar
1 Tbsp Vanilla
½ cup Wine, orange juice or water
2 Tbsp Anise Seed
Sugar & Cinnamon Coating:
1 cup Granulated Sugar
½ tsp Ground Cinnamon
Preheat oven to 350Â°F. Sift flour with the next four dry ingredients.
Cream the lard or shortening until smooth. Add sugar, egg, vanilla, and liquid. Pour wet ingredients into flour mixture. Add anise seeds at this time and knead together. If mixture is too sticky, add a little flour. Roll out the dough onto a floured board or counter and cut out biscochos using a small-floured cookie cutter or you can put the dough into a cookie shooter using your favorite design. You will have to re-knead and roll out the dough several times until you have used all of the dough. Place the biscochos on an ungreased cookie sheet and bake for about 8-10 minutes.
While biscochos are baking, mix the sugar and cinnamon ÂcoatingÂ ingredients in a wide bowl. Set aside for coating baked biscochos. After baking, coat biscochos with the sugar and cinnamon mixture.
These cookies are just as beautiful to display as they are delicious to eat. Enjoy!
Source link: http://mexican.betterrecipes.com/biscochos.html