Recipes and Cooking Orange Biscochitos 3.7 (3) Add your rating & review These yummy cookies are from Mexico and the American Southwest, and are a favorite Christmas and holiday treat. Cinnamon-sugar and cute cut-outs ensure these treats will be a hit. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on November 30, 2012 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Chill Time: 1 hrs Bake Time: 8 mins Total Time: 1 hrs 38 mins Servings: 60 Yield: 60 cookies Jump to Nutrition Facts Ingredients ¾ cup sugar 1 tablespoon finely shredded lemon peel 3 cup all-purpose flour 1 teaspoon anise seeds, crushed 1 teaspoon baking powder ½ teaspoon salt 1 ¼ cup butter-flavored shortening 1 egg 3 tablespoon brandy or milk 1 teaspoon vanilla 2 tablespoon sugar 1 teaspoon ground cinnamon Directions 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. 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. Preheat oven to 350°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. 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. Rate it Print Nutrition Facts (per serving) 74 Calories 4g Fat 8g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 60 Calories 74 % Daily Value * Total Fat 4g 5% Saturated Fat 1g 5% Cholesterol 3mg 1% Sodium 29mg 1% Total Carbohydrate 8g 3% Total Sugars 3g Protein 1g Calcium 10.1mg 1% Iron 0.4mg 2% Potassium 9mg 0% Folate, total 12.1mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.