Lynnda's Biscochitos

Lynnda's Biscochitos Recipe

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Lynnda Cloutier


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!


★★★★★ 1 vote



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  • ·
    1 cup shortening (i use lard)
  • ·
    1 cup margarine (i use butter)
  • ·
    1 1/2 cups sugar
  • ·
    2 eggs
  • ·
    2 tsp. vanilla extract
  • ·
    6 cups flour
  • ·
    1 tsp. salt
  • ·
    1/2 cup wine or water (i used harvey's bristol cream sherry)
  • ·
    3 tsp. baking powder

  • ·
    1 cup sugar
  • ·
    1 tsp. ground cinnamon
  • ·
    1/2 tsp. ground cloves

How to Make Lynnda's Biscochitos


  1. Preheat 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.

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About Lynnda's Biscochitos

Course/Dish: Cookies

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