Cherry Biscochitos

Total Time

Prep: 45 min. Bake: 10 min./batch


11 dozen

Updated: Jan. 21, 2023
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
Cherry Biscochitos Recipe photo by Taste of Home


  • 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, 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.
  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.

Can you freeze Cherry Biscochitos?

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.