Cherry Biscochitos
I discovered the wonderful anise flavor of biscochitos, which are traditional cookies of New Mexico. I created my own version with maraschino cherries and fresh cranberries. —Mary Shivers, Ada, Oklahoma
Ingredients
- 1 cup shortening
- 1 cup sugar
- 1 large egg
- 1/4 cup maraschino cherry juice
- 1/4 teaspoon anise extract
- 3-3/4 cups all-purpose flour
- 1-1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup fresh or frozen cranberries, finely chopped
- 1/4 cup maraschino cherries, well drained and finely chopped
- 1/4 cup confectioners' sugar
Reviews
I changed a few things. I added orange vest from 1 orange. A small squeeze from a fresh lemon, and put it in the fridge to chill for 30 minutes. I also added crushed aniseed maybe 1/4 tsp. I used small cookie cutters because thats all my store had. I also messed around with the timing a bit depending on the shape. Im unsure why those other reviews were so bad, seriously I almost believed them so I was going to pass. If done right this should be a crumbly dough once everything is mixed, thats why you chill it in saran wrap for 30 min. I divided into 2 discs. Came out really great! Ate way to many. Maybe add a touch more salt, like a 1/4 and a pinch to pull the flavors out more. Otherwise great!!
These turned out terrible. The dough was so mushy, it was difficult to roll. And impossible to cut out! I think the dough should have been refrigerated after shaping into two discs, as many recipes call for. That might have worked. I was able to make maybe 3 dozen cookies as is. And they weren't very good. Total fail.
As a 6th generation Okie, this is so embarrassing. This is NOT in any shape or form Biscochitos. I've been living in Albuquerque for 4 years. I've had Biscochitos. I've made Biscochitos. This little chemistry experiment should not be called a recipe.... except a recipe for disaster. You should be ashamed. The stars are there by accident. I wasn't able to erase them.
THIS IS THE ABSOLUTE WORST COOKIE I have ever made. Rolling these cookies is no easy accomplishment .The dough sticks to everything. NEEDED TO WASH ROLLING TO REMOVE STUCK ON DOUGH SEVERAL TIMES. sTILL, i THOUGHT IF THETY TASTE GOOD, BUT ALAS THEY ARE BLANDEST COOKIES. WILL NEVER MAKE AGAIN
Oh Boy! What a treat! I love these and I am sure the people I give them will love them. These are a new Christmas tradition.
my famely very happy with this recipe.thank you very much!
I'm giving this four stars mainly because it came nowhere close to making 11 dozen cookies. That's part of why I decided to make this recipe, because I love to give away most of them. I realize that part of why I was short was that I was probably not rolling them quite thin enough.....but even still I ended up with about 3 dozen of the star shaped cookies and about eight small ( pretty small) hand shaped rounds because it wasn't enough to roll out at that point.The cookies were very tasty, and they went really fast. I did make two changes to the recipe though. 1) I substituted almond extract for the anise because I quite dislike anise and anything licorice smelling and tasting. 2) I substituted about 3/4 cup dried cranberries for the fresh/frozen (cause apparently frozen cranberries just aren't a thing here on the west coast. =/ ), and I plumped them for about 15 min in hot cranberry juice.TLDR; Yummy cookies, but yield is much less than stated.