Gf Biscochitos Recipes

BISCOCHITOS

Steps:

• Preheat oven to 350°.
• Cream lard and 1 cup sugar together until creamy. Add eggs and beat until very fluffy.
• Sift together flour, baking powder, and salt; add to creamed mixture.
• Stir and mix in wine (and anise seed, if using) until it's a dough-like consistency (may need to knead).
• Roll dough out on floured board to 1/8" thickness. Cut into desired shape; place on baking sheets 1/2" apart.
• Combine 1/2 cup sugar and 2 tablespoons cinnamon; sprinkle on top of each cookie.
• Bake for 15-20 minutes or until golden brown.
• Combine the rest of the sugar and cinnamon. Once out of the oven immediately cover the entire cookie with cinnamon sugar mix. Enjoy!

BISCOCHITOS

Steps:

• Sift flour, baking powder, and salt. Cream the lard with sugar and anise seed on medium speed. In a separate bowl. beat eggs until light and fluffy. Add beaten eggs to creamed mixture. Mix together well, adding wine to form a stiff-like dough, add more wine, if necessary.
• Refrigerate dough overnight.
• Preheat oven to 350 degrees F.
• Remove dough from refrigerator and let stand for a while, until dough is soft enough to roll. Divide dough in quarters and roll to about 1/16 to 1/8-inch thickness. Cut with cookie cutter and place on cookie sheet. Bake for 12 to 15 minutes or until bottom of cookie is golden brown. Meanwhile, mix together the sugar and cinnamon in a bowl. Drop the baked cookies into sugar and cinnamon mixture and set aside to cool.

BISCOCHITOS TRADITIONAL COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Sift the flour, baking powder and salt into a bowl, and set aside.
• In a large bowl, cream together the lard and 1 1/2 cups sugar until smooth. Mix in the anise seed, and beat until fluffy. Stir in the eggs one at a time. Add the sifted ingredients and brandy, and stir until well blended.
• On a floured surface, roll the dough out to 1/2 or 1/4 inch thickness, and cut into desired shapes using cookie cutters. The traditional is fleur-de-lis. Place cookies onto baking sheets. Mix together the 1/4 cup of sugar and cinnamon; sprinkle over the tops of the cookies.
• Bake for 10 minutes in the preheated oven, or until the bottoms are lightly browned.

BISCOCHITOS

Steps:

• Preheat oven to 350 degrees F.
• Beat lard in mixer until creamy. Add 2/3 cup sugar, beat until light and fluffy. Add the egg and rum and mix until blended. Add the flour, baking powder, anise seed and salt. Beat until a smooth dough is formed.
• Roll dough on a lightly floured surface to a 1/4-inch thickness. Cut the dough into desired shapes. In a shallow bowl, combine cinnamon and remaining sugar. Dredge 1 side of cookie in cinnamon sugar mixture. Place cookie, sugared side up, on ungreased baking sheets. Bake for 8 to10 minutes or until golden brown, rotating the baking sheets halfway through the cooking time. Allow cookies to cool on a cooling rack.

GF BISCOCHITOS

Steps:

• Beat butter, sugar, egg and vanilla until fluffy.
• Crush anise seeds.
• Add remaining ingredients.
• Chill for 30 minutes.
• Preheat oven to 350.
• Drop by teaspoonfuls onto a cookie sheet.
• Bake for 12 - 15 minutes.
• Cool on a rack.

BISCOCHITOS

Steps:

• Cream lard and butter.
• Add sugar and beat until fluffy.
• Add eggs, anise seed, salt, baking powder and brandy, mix.
• Add flour gradually, til dough is firm, shape into a log and wrap in clear wrap.
• Chill, then slice in 3/4" slices.
• Mix cinnamon sugar, press uncooked cookie slice into mixture to coat one side and flatten slightly.
• Bake at 350 degrees until lightly browned.

EASY BIZCOCHITOS

Steps:

• In a large bowl, combine cookie mix, flour, orange zest and aniseed. Stir in melted butter, egg and vanilla until blended., Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or until firm enough to roll., Preheat oven to 375°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 2-in. cookie cutter., Place 1 in. apart on ungreased baking sheets. In a small bowl, mix sugar and cinnamon; sprinkle over cookies. Bake 6-9 minutes or until edges are light brown. Remove to wire racks to cool.

BISCOCHITOS

Steps:

• Put the flour, 3/4 cup of the sugar, the baking powder, salt, and 1/2 teaspoon of the anise in a large bowl and whisk to blend.
• In a small bowl, cut the butter into pea-sized pieces.
• Using a pastry blender or your fingertips, work the butter into the flour mixture until it resembles coarse meal.
• Add the egg yolk, vanilla, and ice water and mix with your fingers just until the dough comes together into a ball.
• Working on a lightly floured surface, take egg-sized pieces of the dough and smear them away from you with the heel of your hand into 6-inch streaks. (This step helps to achieve the layered texture of the authentic cookie without using lard).
• Scrape up all the streaks of dough and pile them on top of one another to form a disk.
• Wrap in plastic wrap and refrigerate for at least 2 hours or overnight.
• On a portable (this will be refrigerated again), lightly floured surface, roll the dough to a thickness of 1/4 inch.
• Refrigerate for 30 miutes, or until firm.
• Set a rack in the middle of the oven and preheat to 375°F.
• Line a cookie sheet with parchment paper or use a non-stick cookie sheet.
• With a cookie cutter, cut out 2 1/2-inch circles (I use stars), and place them on the cookie sheets about 2-inches apart.
• Chill the cookies 10 minutes before baking.
• Reroll the scraps of dough and cut out more cookies, chilling before baking.
• Meanwhile, mix the remaining 1 Tablespoon ground anise and 2 Tablespoon sugar together in a small bowl.
• Sprinkle a thin layer of the sugar mixture over the cookies.
• Bake for 10 minutes, or until lightly browned around the edges.
• Cool on the pan on a wire rack.
• May be store at room temperature, well-wrapped, for up to 5 days.