Biscochito & Biscocho Recipe


  • 1 cup shortening
  • 2/3 cup sugar
  • 1 egg
  • 2 to 4 Tablespoons red wine, brandy or sherry (optional)
  • 1 to 11/2 teaspoons lightly crushed anise seed
  • 3 cups flour
  • 2 teaspoons 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 plastic wrap and refrigerate for 15 minutes.

    On a lightly floured surface, roll out 1/4-inch thick 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 upon size, just until the edges turn a pale blond. Let cool a few minutes then remove to a wire rack to cool. Store in a cookie jar or airtight container.