Biscochitos are a crunchy shortbread-like cross between a sugar cookie and a snickerdoodle! I’m so excited to share this delicious recipe with you that originates in my home state of New Mexico!
Check out all our United States of Cookies recipes here. Recipe and photo courtesy of Christine from I Dig Pinterest.
Servings
24 servings
Prep time
10 minutes
Cook time
12 minutes
Passive time
2 minutes
Ingredients
1/2 cup
Butter
softened
1/2 cup
Shortening
1 cup
Granulated Sugar
1 large
Egg
1 Tbsp
Vanilla Extract
1 tsp
Anise Seed
or use Caraway Seed as a substitute
In a stand mixer, cream together butter, shortening, sugar, egg and vanilla until fluffy. Add flour, anise, salt, baking powder and baking soda and mix until incorporated.
Form dough into two cylinders about 2 inches in diameter. Wrap tightly in plastic wrap and chill for 2 hours or overnight.
Preheat oven to 350°F. Combine sugar and cinnamon in a small bowl and set aside. Cut cylinders into about 1/4-inch discs, roll each disc in the cinnamon sugar mixture around the outsides, and place on an un-greased cookie sheet, leaving 1-inch gaps between each.
Bake for approximately 12-13 minutes. Just after removing them from the oven, roll the edges of each cookie in more cinnamon sugar for better coverage.
Let cool on racks and store at room temperature in an airtight container.