Biscochos (Mexican Wedding Cookies) Recipe
Ingredients
- 2 1/2 c. shortening
- 1 c. sugar
- 6 c. flour
- 3 teaspoon cinnamon
- 3 teaspoon anise seed
- 1/2 c. wine or brandy
- 2 c. sugar
Directions
- In small bowl mix wine or brandy, 1 c. sugar and 2 tsp. sugar and 2 tsp. cinnamon and 2 tsp. anise seed and set aside overnight.
- Next day: Whip shortening till fluffy, add in liquor mix and blend well.
- Add in sifted flour and mix with hands until it sticks together.
- Divide into 3 balls, roll each out on well floured board to 1/8 thick, cut diagonal 1 inch wide strips to left and right forming diamonds.
- Bake on ungreased cookie sheet 8 to 10 min at 375 degrees.
- While still hot roll in 1 c. sugar, 1 tsp. cinnamon, 1 tsp. anise seed.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 249g | |
| Recipe makes 8 servings | |
| Calories 1215 | |
| Calories from Fat 575 | 47% |
| Total Fat 65.12g | 81% |
| Saturated Fat 15.05g | 60% |
| Trans Fat 21.41g | |
| Cholesterol 0mg | 0% |
| Sodium 3mg | 0% |
| Potassium 132mg | 4% |
| Total Carbs 148.11g | 39% |
| Dietary Fiber 3.2g | 11% |
| Sugars 75.32g | 50% |
| Protein 9.87g | 16% |
