- 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
- 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.
Reviews forCherry Biscochitos
"Oh Boy! What a treat! I love these and I am sure the people I give them will love them. These are a new Christmas tradition."
"my famely very happy with this recipe.thank you very much!"
"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."