Biscochos (Mexican Wedding Cookies) Recipe

  1. In small bowl mix wine or brandy, 1 c. sugar and 2 tsp.
  2. sugar and 2 tsp.
  3. cinnamon and 2 tsp.
  4. anise seed and set aside overnight.
  5. Next day: Whip shortening till fluffy, add in liquor mix and blend well.
  6. Add in sifted flour and mix with hands until it sticks together.
  7. Divide into 3 balls, roll each out on well floured board to 1/8 thick, cut diagonal 1 inch wide strips to left and right forming diamonds.
  8. Bake on ungreased cookie sheet 8 to 10 min at 375 degrees.
  9. While still hot roll in 1 c. sugar, 1 tsp.
  10. cinnamon, 1 tsp.
  11. anise seed.

shortening, sugar, flour, cinnamon, anise seed, wine, sugar

Taken from cookeatshare.com/recipes/biscochos-mexican-wedding-cookies-6107 (may not work)

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