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Coffee-Anise Biscochitos Recipe
|All purpose flour||3 Cup (48 tbs)|
|Baking powder||1 1⁄2 Teaspoon|
|Vegetable shortening||1 Cup (16 tbs)|
|Sugar||1 Cup (16 tbs)|
|Aniseed||1 1⁄2 Teaspoon|
|Coffee liqueur||1⁄4 Cup (4 tbs)|
|Ground cinnamon||1 Teaspoon|
Serving size: Complete recipe
Calories 4304 Calories from Fat 1899
% Daily Value*
Total Fat 215 g330.8%
Saturated Fat 53.5 g267.4%
Trans Fat 27 g
Cholesterol 211.5 mg
Sodium 1659.6 mg69.1%
Total Carbohydrates 531 g176.9%
Dietary Fiber 15.8 g63.1%
Sugars 235.4 g
Protein 46 g93%
Vitamin A 5.4% Vitamin C 2.9%
Calcium 78% Iron 117.7%
*Based on a 2000 Calorie diet
Using electric mixer, beat shortening and 1 /2 cup sugar in large bowl until fluffy.
Beat in egg, then aniseed.
Beat in flour mixture in 3 additions alternately with liqueur in 2 additions.
Divide dough in half; shape each half into disk, do ahead Can be made 1 day ahead.
Wrap and chill.
Soften slightly before rolling out.
Preheat oven to 350Â°F.
Roll out each dough piece on floured surface to 1/4 inch thickness.
Using 2 inch star cutter, cut out cookies.
Gather dough and reroll; cut out cookies.
Place on ungreased baking sheets.
Mix 4 teaspoons sugar and cinnamon in small bowl; sprinkle over cookies.
Bake cookies until bottoms brown, about 15 minutes.
Let stand on sheets 5 minutes.
Transfer to racks and cool.