Cherry Biscochitos
TOTAL TIME: Prep: 45 min. Bake: 10 min./batch
YIELD: 11 dozen.
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
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1 cup shortening
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1 cup sugar
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1 large egg
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1/4 cup maraschino cherry juice
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1/4 teaspoon anise extract
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3-3/4 cups all-purpose flour
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1-1/2 teaspoons baking powder
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1/4 teaspoon salt
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1 cup fresh or frozen cranberries, finely chopped
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1/4 cup maraschino cherries, well drained and finely chopped
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1/4 cup confectioners' sugar
Directions
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1.
Preheat oven to 375°. In a large bowl, cream shortening and sugar until light and fluffy, 5-7 minutes. Beat in egg, cherry juice and extract. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Stir in cranberries and cherries.
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2.
Divide dough in half; shape each into a disk. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 2-in. star-shaped cookie cutter. Place 1 in. apart on ungreased baking sheets.
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3.
Bake 7-9 minutes or until edges begin to brown. Remove from oven and immediately dust with confectioners' sugar. Remove from pans to wire racks to cool.
Nutrition Facts
1 cookie: 35 calories, 2g fat (0 saturated fat), 1mg cholesterol, 11mg sodium, 5g carbohydrate (2g sugars, 0 fiber), 0 protein.
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