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Cherry Biscochitos

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
  • Total Time
    Prep: 45 min. Bake: 10 min./batch
  • Makes
    11 dozen

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.
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Reviews

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Average Rating:
  • gingerxheart
    Jun 28, 2018

    These turned out terrible. The dough was so mushy, it was difficult to roll. And impossible to cut out! I think the dough should have been refrigerated after shaping into two discs, as many recipes call for. That might have worked. I was able to make maybe 3 dozen cookies as is. And they weren't very good. Total fail.

  • Jodene
    May 28, 2018

    As a 6th generation Okie, this is so embarrassing. This is NOT in any shape or form Biscochitos. I've been living in Albuquerque for 4 years. I've had Biscochitos. I've made Biscochitos. This little chemistry experiment should not be called a recipe.... except a recipe for disaster. You should be ashamed. The stars are there by accident. I wasn't able to erase them.

  • Joan
    Feb 1, 2018

    THIS IS THE ABSOLUTE WORST COOKIE I have ever made. Rolling these cookies is no easy accomplishment .The dough sticks to everything. NEEDED TO WASH ROLLING TO REMOVE STUCK ON DOUGH SEVERAL TIMES. sTILL, i THOUGHT IF THETY TASTE GOOD, BUT ALAS THEY ARE BLANDEST COOKIES. WILL NEVER MAKE AGAIN

  • BilliePock
    Dec 10, 2017

    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.

  • tanyakolos
    Jan 20, 2017

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

  • Katizzle
    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.