lynnda's biscochitos
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This is my adaptation of a favorite Mexican cookie. You can decorate them any way you like, but I dredge the warm cookies in a cinnamon/sugar/clove mixture when they come out of the oven. Heavenly!
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(1 rating)
Ingredients For lynnda's biscochitos
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1 cup shortening (i use lard)
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1 cup margarine (i use butter)
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1 1/2 cups sugar
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2 eggs
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2 tsp. vanilla extract
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6 cups flour
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1 tsp. salt
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1/2 cup wine or water (i used harvey's bristol cream sherry)
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3 tsp. baking powder
- FOR THE COATING:
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1 cup sugar
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1 tsp. ground cinnamon
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1/2 tsp. ground cloves
How To Make lynnda's biscochitos
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1Preheat oven to 350. Mix together shortening, margarine land sugar til well blended. Mix in the rest of the ingredients til smooth. Roll out on floured board to 1/2 to1 /4 inch thickness. Cut into desired shapes and place on baking sheets. Bake til golden brown, about 10 to 12 minutes. (My oven needed about 14 minutes). Garnish as desired or leave plain. I dredged the warm cookies in a cinnamon/clove/sugar mixture. Makes a lot. Note: You can use 1 teaspoon vanilla and 1 teaspoon anise extract for the two teaspoons vanilla if you wish.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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