Biscochitos are slightly sweet crunchy little cookies that are warm dredged in cinnamon sugar to complement those subtle anise undertones.
Course Dessert
Cuisine Spanish
Keyword Biscochitos, Biscochitos Recipe, HOw Do I Make Biscochitos Recipe, How To Make Biscochitos Recipe
Prep Time 15 minutesminutes
Cook Time 10 minutesminutes
Total Time 25 minutesminutes
Servings 60cookies (5 dozens)
Calories 84kcal
Author Kathleen
Ingredients
1poundlardat room temperature
2 1/2cupssugar
3large eggs
3teaspoonanise extract
6cups all-purpose flour
1tablespoonbaking powder
1teaspoonsalt
2tablespoonsground cinnamon
1/4teaspoonnutmeg
Instructions
Preheat oven to 375 degrees.
Add the lard and 1 1/2 cups of sugar to a mixing bowl. Using a handheld electric mixer set on medium speed, cream together for 2 minutes, or until light and fluffy. Mix in the eggs and anise.
In a separate mixing bowl, whisk together the flour, baking powder, and salt until evenly combined. Add the lard mixture to flour mixture and gently knead to combine into a dough.
Use a floured rolling pin, on a lightly floured surface, to roll cookie dough to 1/4 inch thick. Cut out cookies using a 2-inch diameter cookie cutter. Transfer cookies to an ungreased baking sheet 1/2 apart.
Bake in preheated oven for 10-12 minutes, rotating halfway through, or until golden.
While cookies are in the oven, mix together the remaining 1 cup of sugar with the cinnamon and nutmeg in a shallow bowl. Dredge warm cookies in sugar mixture and set on a wire rack to cool completely.