Titere con Recipe for Biscochos

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Preheat oven to 350 degrees. Beat the lard until creamy. Mix the wine or fruit juice with 1 cup of sugar, 1 tablespoon cinnamon and anise seeds; add to lard and mix with a wooden spoon. Add the egg yolks; mixing well. Add enough flour to make soft dough; roll out to 1/2-inch thick and cut in desired shapes and place on greased cookie sheet.

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Combine sugar and cinnamon in small bowl; reserve 1/2 cup cinnamon sugar in shallow dish. Grind anise seed in spice grinder until finely ground, about 10 seconds. 2. Using stand mixer fitted with paddle, beat butter, shortening, salt, remaining 1/2 cup cinnamon sugar, and ground anise on medium-high speed until light and fluffy, about 3 minutes.

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Add beaten eggs to creamed mixture. Mix together well, adding wine to form a stiff-like dough, add more wine, if necessary. Refrigerate dough overnight. Preheat oven to 350 degrees F. Remove dough.

LAS POSADAS AND BISCOCHOS From the Family Table

Read more: Theresa Olivas has wrapped up tamales for generations of New Mexicans and visitors—especially during the holidays. Southwestern cuisine expert Jane Butel shares her biscochito recipe. A holiday staple in kitchens across New Mexico and the state's official cookie, biscochitos require simple ingredients like aniseed, sugar, and cinnamon.

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Sift flour, baking powder, and salt. Gradually beat flour mixture into sugar mixture on low speed. Beat in anise seeds. On medium, gradually add 2 tablespoons water or more to form a ball. Divide dough in half; shape into disks. Wrap each disk in plastic; chill 1 hour. Preheat oven to 350 degrees with rack in center.

Keto Biscochitos Patrick Maese

On a lightly floured surface, combine the dough by hand and form a ball. Wrap the dough in plastic wrap and chill in the fridge for 1 hour. While the dough is chilling, prepare the cinnamon sugar topping by mixing the sugar and cinnamon in a small bowl. Set aside. Once the dough is chilled, preheat the oven to 350℉.

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In a small bowl, stir together 2 tablespoons sugar and cinnamon. Step 2 Combine butter or lard, remaining sugar, and anise seeds in a medium bowl. Using a whisk or hand mixer, beat until mixture.

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Preheat oven to 375 degrees. Add the lard and 1 1/2 cups of sugar to a mixing bowl. Using a handheld electric mixer set on medium speed, cream together for 2 minutes, or until light and fluffy. Mix in the eggs and anise. In a separate mixing bowl, whisk together the flour, baking powder, and salt until evenly combined.

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Knead the dough until it just comes together, then press into a ball, wrap with plastic wrap, and refrigerate for 30 minutes. Preheat your oven to 350°F (180°C). On a floured surface, roll out half of the dough to a thickness of ¼-inch (6-mm). Cut as many cookies as you can with a 2½-inch (6½-cm) cutter of your choice.

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Preheat the oven to 350°F (177°C). Lightly butter 2 baking sheets or line them with parchment paper. In a small bowl, combine 1/2 cup sugar and the cinnamon. In a large bowl with an electric or stand mixer, beat the lard until fluffy, about 2 minutes.

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Instructions. In a medium bowl, sift together flour, baking powder, and salt. Add in the crushed anise and orange zest. In a separate large bowl, combine the lard and sugar. Using an electric mixer (or KitchenAid), beat the lard and sugar until fluffy. About 3 minutes. Add the egg and vanilla. Mix to combine. Slowly add in the flour mixture.

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Beat until light and fluffy, scraping the sides of the bowl to make sure the sugar is well incorporated. Add the half egg yolk and mix until smooth and blended. Add the dry ingredients to the wet ingredients and combine until the mixture looks crumbly. Add the water 1 Tbsp at a time until the mixture holds together.

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Directions. Sift together the flour, baking powder, anise, and salt and set aside. Beat the lard in an electric mixer, gradually adding the sugar, and beat until extremely fluffy and light, about 8 minutes. Don't shortcut this step. Stop the mixer every couple of minutes and scrape the sides of the mixing bowl.

lydie's kitchen Biscochos ( Cookies)

Instructions. In a medium bowl, sift together flour, baking powder, and salt. Whisk in the crushed anise and orange zest. In a separate large bowl, combine the sugar and lard. Then, using an electric mixer, beat the lard and sugar until light and fluffy - about 3 minutes. Add the egg and vanilla and beat to combine.

Titere con Recipe for Biscochos

Photograph by Douglas Merriam. Indulge in the delightful flavors of Biscochitos, the traditional New Mexican state cookie. This classic recipe features anise and cinnamon, creating a fragrant and irresistible treat. Follow the simple instructions to bake these delicious cookies that are perfect for any December gathering or a sweet indulgence.

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Preheat oven to 350°. Cream lard and 1 cup sugar together until creamy. Add eggs and beat until very fluffy. Sift together flour, baking powder, and salt; add to creamed mixture. Stir and mix in wine (and anise seed, if using) until it's a dough-like consistency (may need to knead).