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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.
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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