Sometimes the best way to share your family heritage is through the stomach. The last few years I have shared a recipe for Irish Whiskey Bread which has turned into a traditional gift for my adult children.
This year I'm sharing   a new recipe for a  traditional Christmas cookie from New Mexico.  This recipe is brought to you by Rebecca who has an amazing blog featuring great recipes, especially for those with food allergies. Best of all she is from Colorado.
Check out Rebecca's blog through the link at the end of the recipe

This recipe is for authentic Biscochitos.  They are only slightly sweet, and lightly flavored by anise seed and cinnamon.  They are soft and flaky, and should almost melt in your mouth.  If you prefer a sweeter cookie, I recommend making a white, sugar cookie with a little anise seed mixed into the dough.
3/4 cup butter at room temperature
1/2 cup sugar (plus 2 tsp for the cinnamon sugar)
1/2 tsp Mexican vanilla
3 cups flour
3/4 tsp anise seeds
1 1/2 tsp baking powder
1/2 tsp salt
1/3 cup cold water
1/2 tsp cinnamon
Preheat your oven to 360 degrees F (180 C).  Line a cookie sheet with parchment paper (I usually cook these on a pizza stone that has not been preheated.)
Mix together 2 tsp of sugar and 1/2 tsp of cinnamon and set aside.  Cream the butter and 1/2 cup of sugar until fluffy and beat in the vanilla.  Mix the flour, anise, baking powder, and salt.  Alternate adding the flour and the water to the butter and sugar mixture.  Flour your work surface and knead the dough a few times.  Then roll out to 3/8 inch thickness.  Cut into star shapes (traditionally Biscochitos are cut into diamonds, but we always made them stars for Christmas).  Place on cookie sheets and sprinkle liberally with the cinnamon sugar.  Bake 13-14 minutes until very slightly golden on the edges.

Pure and Peanute Free

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