Posted at: 12/19/2012 4:58 PM
Updated at: 12/19/2012 5:53 PM
Debbie Ball, owner of The Candy Lady store in Old Town, shows off her grandmother's recipe for biscochitos.
The Candy Lady
524 Romero Street Northwest
The Candy Lady Biscochitos:
- 1 cup shortening
- 2/3 cup sugar
- 1 egg
- 2 to 4 Tablespoons red wine, brandy or sherry (optional)
- 1 to 1-1/2 teaspons lightly crushed anise seed
- 3 cups flour
- 2 teaspons baking powder (optional)
- 1/2 teaspoon salt (optional)
- 1/2 cup sugar mixed with 1 teaspoon ground cinnamon
Preheat oven to 350 Degrees
Beat shortening with an electric mixer until light and fluffy. Slowly beat in the 2/3 cup sugar, then the egg. Beat in 2 Tablespoons of the wine and the anise seed. Toss the flour together with the baking powder and salt, if using. Gently stir in, adding more wine as needed to form a soft dough. Let stand for 10 minutes or cover with a plastic wrap and refrigerate for 15 minutes.
On a lightly flowered surface, roll out to 1/4 inch think and cut into shapes as desired. Dip the top side of each cookie in the cinnamon-sugar and place on ungreased cookie sheets about 1 inch apart. Bake for 10 to 15 minutes, depending on size, just until the edges turn a pale blond color. Let cool a few minutes then remove to a wire rack to cool. Store in a cookie jar or an airtight container.
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