This cookie is traditional in Taos, New Mexico. This particular recipe was given to me by my mother, Margaret Miera Romero.

Recipe Summary

prep:
15 mins
cook:
12 mins
total:
27 mins
Servings:
36
Yield:
3 dozen
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Ingredients

36
Original recipe yields 36 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C)

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  • Sift flour with baking powder and salt. Cream shortening with sugar and anise seeds until fluffy. Beat in eggs one at a time. Mix in flour and brandy until well blended.

  • Turn dough out on a floured board and pat or roll to 1/4 or 1/2 inch thickness. Cut into shapes (the fleur-de-lys is traditional). Dust with a mixture of 1/4 cup sugar and 1 tsp cinnamon.

  • Bake for 10 to 12 minutes in the preheated oven, or until golden brown.

Nutrition Facts

224 calories; protein 2.5g 5% DV; carbohydrates 25.9g 8% DV; fat 11.9g 18% DV; cholesterol 10.3mg 3% DV; sodium 61.1mg 2% DV. Full Nutrition
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Reviews (45)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/10/2007
I live in New Mexico and these are the best Biscochito cookies I have ever had!!! I have made them for the last few years at Christmas and told my firends/famliy I only had time to make one kind of Cookie and this is the one they ALL picked. I use real butter and double the anise seeds (which isn't really nesseccary).!Muy Bueno! -- Thanks for sharing!!! Read More
(68)

Most helpful critical review

Rating: 1 stars
12/24/2004
I had hoped to find a traditional New Mexican biscochitos recipe and was excited to try this one. Unfortunately the dough was impossible to roll out and I had to take extra time I didn't really have to roll dough into individual balls and press with a glass to flatten. I think due to this extra handling the cookies turned out tougher than they should be. The biscochitos recipe I had made in the past resulted in very buttery fine-textured cookies- these were hard and crumbly. I took care not to over-bake and followed the recipe to a "T". Also it should be noted that this recipe makes FAR more than 3 dozen cookies. I think I ended up with 6 dozen cookies or more. I do not recommend using this recipe. Read More
(78)
49 Ratings
  • 5 star values: 31
  • 4 star values: 11
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 6
Rating: 1 stars
12/23/2004
I had hoped to find a traditional New Mexican biscochitos recipe and was excited to try this one. Unfortunately the dough was impossible to roll out and I had to take extra time I didn't really have to roll dough into individual balls and press with a glass to flatten. I think due to this extra handling the cookies turned out tougher than they should be. The biscochitos recipe I had made in the past resulted in very buttery fine-textured cookies- these were hard and crumbly. I took care not to over-bake and followed the recipe to a "T". Also it should be noted that this recipe makes FAR more than 3 dozen cookies. I think I ended up with 6 dozen cookies or more. I do not recommend using this recipe. Read More
(78)
Rating: 5 stars
12/09/2007
I live in New Mexico and these are the best Biscochito cookies I have ever had!!! I have made them for the last few years at Christmas and told my firends/famliy I only had time to make one kind of Cookie and this is the one they ALL picked. I use real butter and double the anise seeds (which isn't really nesseccary).!Muy Bueno! -- Thanks for sharing!!! Read More
(68)
Rating: 1 stars
12/20/2003
This recipe was not the best. I have another recipe which I wish I would of used, but instead I tried this one because the ratings seemed high. I will never use this one again. I had to add water to make the dough form. It was so dry and crumbling, I had to add water to make the dough form. I do not recommend this recipe. Read More
(52)
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Rating: 5 stars
06/24/2006
This is a lovely recipe. You just have to be sure to start with soft shortening and cream it well with the other wet ingredients. Because I read the other reviews before trying the recipe I added extra anise seed (3tsp) (crushed in a mortar/pestle) some anise extract (1tsp) because I felt my anise seeds were a little old. Lovely texture and my 3 y/o loved them and he's very picky. Read More
(26)
Rating: 5 stars
01/15/2003
We had a Mexican Fiesta on Christmas Eve and everyone really liked these cookies. They had a really nice mild flavor and were different from our usual sugar cookies. I didn't use brandy for the kids - 7UP was a great substitute. I assumed the anise seed was supposed to be whole and that also worked out just fine. Read More
(20)
Rating: 5 stars
12/17/2010
We love it! The only recipe I have to make every year and I don t switch indgrediants(as I usually do) Read More
(19)
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Rating: 5 stars
12/20/2003
I logged on to locate a cookie that involed childhhod memories. Imagine my surprise when I found it. Further imagine my absolute delight when I read that Paricia's mother shared her name with my mom. My mother is named Margaret Miera and my best friend is a Romero. How great is that! To top it off the recipe is perfect delicious and now a tradition of my family for holidays. Read More
(18)
Rating: 5 stars
01/15/2003
Traditional "New Mexican" cookie for the holidays and special occasions. I was thrilled to see this "family recipe" in print. My copy was hand written by my great grandma and I remember cutting-out the cookies with my mother and dipping them in the cinnamon/sugar mixture before placing them in the oven to cook. I could never eat just one!! Read More
(17)
Rating: 5 stars
12/20/2003
What a treat! Thank you so much for posting this recipe. It's been a friend's family secret for years and I've only been able to enjoy their cookies over Christmas. I love family recipes most because you can taste the love. Thanks!! Read More
(16)
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