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  • Makes: 60 servings
  • Serving Size: 1 cookie
  • Yields: about 60 cookies
  • Prep: 30 mins
  • Chill: 1 hr
  • Bake: 8 mins to 9 mins 350°F per batch




  1. Line a large cookie sheet with parchment paper; set aside. In a food processor or blender combine the 3/4 cup sugar and the lemon peel. Cover and pulse with on/off turns until mixture is sandy and fragrant; set aside. In a medium bowl stir together the flour, crushed anise seeds, baking powder, and salt; set aside.
  2. In a large mixing bowl beat shortening and sugar-lemon mixture with an electric mixer on medium to high speed until light and fluffy, scraping sides of bowl occasionally. Add egg, brandy, and vanilla. Beat until combined. Beat in as much of the flour mixture as you can with the mixer. Stir in any remaining flour mixture. Divide dough in half.
  3. Preheat oven to 350 degrees F. On a lightly floured surface roll half the dough at a time until 1/4 inch thick. Using 2 1/2-inch moon and star-shaped cookie cutters, cut out dough. Place 1 inch apart on prepared cookie sheet. In a small bowl combine 2 tablespoons sugar and 1 teaspoon cinnamon; sprinkle over cookies. Bake for 8 to 9 minutes or until bottoms are golden brown. Transfer cookies to a wire rack and let cool.

From the Test Kitchen

To Store:

Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

Nutrition Facts (Biscochitos)

    Per serving:
  • 74 kcal cal.,
  • 4 g fat
  • (1 g sat. fat,
  • 2 g polyunsaturated fat,
  • 1 g monounsatured fat),
  • 3 mg chol.,
  • 29 mg sodium,
  • 8 g carb.,
  • 0 g fiber,
  • 3 g sugar,
  • 1 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



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