Cherry Biscochitos Recipe

4.5 2 2
Cherry Biscochitos Recipe
Cherry Biscochitos Recipe photo by Taste of Home
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Cherry Biscochitos Recipe

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4.5 2 2
Publisher Photo
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
MAKES:
132 servings
TOTAL TIME:
Prep: 45 min. Bake: 10 min./batch
MAKES:
132 servings
TOTAL TIME:
Prep: 45 min. Bake: 10 min./batch

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

Directions

Preheat oven to 375°. In a large bowl, cream shortening and sugar until light and fluffy. 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.
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.
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.
Freeze option: Freeze cookies, layered between waxed paper, in freezer containers. To use, thaw before serving or, if desired, reheat on a baking sheet in a preheated 350° oven until warmed. Yield: 11 dozen.
Originally published as Cherry Biscochitos in Cookies & Candies Bookazine 2015, p23

  • 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
  1. Preheat oven to 375°. In a large bowl, cream shortening and sugar until light and fluffy. 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.
  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.
  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.
  4. Freeze option: Freeze cookies, layered between waxed paper, in freezer containers. To use, thaw before serving or, if desired, reheat on a baking sheet in a preheated 350° oven until warmed. Yield: 11 dozen.
Originally published as Cherry Biscochitos in Cookies & Candies Bookazine 2015, p23

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Reviews forCherry Biscochitos

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MY REVIEW
tanyakolos User ID: 8114979 260001
Reviewed Jan. 20, 2017

"my famely very happy with this recipe.thank you very much!"

MY REVIEW
Katizzle User ID: 8468550 239477
Reviewed Dec. 15, 2015

"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."

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