Biscochos (Mexican Wedding Cookies) Recipe
- 2 1/2 c. shortening
- 1 c. sugar
- 6 c. flour
- 3 teaspoon cinnamon
- 3 teaspoon anise seed
- 1/2 c. wine or brandy
- 2 c. sugar
- In small bowl mix wine or brandy, 1 c. sugar and 2 tsp.
- sugar and 2 tsp.
- cinnamon and 2 tsp.
- anise seed and set aside overnight.
- Next day: Whip shortening till fluffy, add in liquor mix and blend well.
- Add in sifted flour and mix with hands until it sticks together.
- 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.
- Bake on ungreased cookie sheet 8 to 10 min at 375 degrees.
- While still hot roll in 1 c. sugar, 1 tsp.
- cinnamon, 1 tsp.
- anise seed.
shortening, sugar, flour, cinnamon, anise seed, wine, sugar
Taken from cookeatshare.com/recipes/biscochos-mexican-wedding-cookies-6107 (may not work)