1 - 10 of 14 for biscochito cookies
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Mix lard, sugar and salt. DO NOT cream. Add eggs and mix with hands until lumpy. Add anise seed and mix. Add flour gradually. Work into a ball or a ...
Cream shortening with ... the 1/4 cup sugar and cinnamon and dust the top of the cookies. Bake at 350 degrees for 8-10 minutes or until lightly browned.
Combine all ingredients in a large mixing bowl and mix well. Roll dough out on a floured surface and cut into circles with a round cookie cutter. ...
Cream sugar and ... and cut out like sugar cookies. Bake on greased cookie sheets, at 400 degrees for 8 minutes. Dip in sugar coating mix while still warm.
Cream sugar and ... Sprinkle over unbaked cookies. Bake at ... approximately 6 dozen cookies. TIP: It's helpful to line cookie sheets with parchment cooking paper.
Cream together lard, sugar, and eggs. Add dry ingredients. Use juice as needed. Roll out and cut using a 2 inch round cookie cutter or use cookie ...
Mix sugar and ... until light brown. These are Mexican holiday cookies. My children loved them the year around. They never lasted long in the cookie jar.
Mix dry ingredients ... cookie cutter. Place on cookie sheets and bake at 350 degrees for 10 to 15 minutes. Makes 9 dozen small or 6 dozen large cookies.
Heat oven to 400 degrees. Cream lard, egg yolks, and sugar. Add milk, anise flavoring and seeds. Sift baking powder in with first 2 cups flour. Mix ...
Cream shortening with ... and cinnamon. Place cookies (both sides) in ... after baking. Bake cookies on ungreased cookie sheets 10-12 minutes at 350 degrees.
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