Biscohos
Traditional New Mexican biscohos cookies spiced with cinnamon, star anise, and cloves, then dusted with cinnamon sugar while still warm from the oven. A cherished holiday cookie that fills the kitchen with the most intoxicating aroma.
YIELD
5 dozenPREP
10 minCOOK
20 minREADY
30 minThese old-school biscohos are the kind of cookie your abuelita had cooling on the counter every December.
Warm spices like star anise, cinnamon, and ground cloves give each bite a fragrant, earthy sweetness that sets them apart from any ordinary sugar cookie.
The dough comes together fast with simple pantry staples, and the thumbprint shape means you get crispy edges with a soft, tender center.
Sprinkle them with cinnamon sugar the moment they leave the oven so it melts right into the surface.
This recipe yields five dozen, which sounds like a lot until you watch them vanish from the plate.
Kitchen Tips
- Don’t skip the cinnamon-sugar dusting while the cookies are still hot. That’s where the magic happens.
- If you can’t find star anise, use anise seed as a substitute, roughly the same amount.
- Chill the dough for 20 minutes if it’s too soft to shape into balls.
- These freeze beautifully. Layer them between parchment paper in an airtight container for up to 3 months.
Ingredients
Directions
Cream shortening and sugar.
Add eggs and mix well. Add dry ingredients and mix together.
Place teaspoon size balls on cookie sheet, and press with thumb.
Bake and sprinkle with sugar and cinnamon while hot.
Bake 15 to 20 minutes at 350℉ (180℃).
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