REAL Biscochitos: A Taste of Tradition from My Family’s Kitchen

There are certain aromas that, the moment they waft through the air, instantly transport me back to my childhood kitchen, to the warmth of my Tias’ embrace, and the comforting chaos of family gatherings. The scent of Crisco, sugar, and that unmistakable whisper of anise extract is one of them. These aren’t just cookies; they are edible memories, baked with generations of love and passed down through my family and even enshrined in our church cookbook. While we traditionally bake them in abundance during the Christmas season or for significant celebrations like weddings, their simple, heartwarming flavor makes any day feel like a special occasion.

Recipe Overview

• Prep Time: Approximately 30 minutes
• Cook Time: 12-15 minutes per batch
• Total Time: Approximately 45 minutes to 1 hour, plus cooling time
• Servings: Variable (yields 6-8 dozen)
• Yield: 6-8 dozen cookies
• Dietary Type: Traditional

Ingredients

Gathering the ingredients for REAL biscochitos is a ritual in itself, a prelude to the delicious magic that will soon emerge from the oven. Precision is key to capturing that authentic flavor and texture.

• Crisco: 3 cups
• Granulated Sugar: 2 cups
• Large Eggs: 4
• Butter Flavor Extract: 3 tablespoons
• Vanilla Extract: 3 tablespoons
• Anise Extract: 3 tablespoons
• All-Purpose Flour: 9 cups
• Baking Powder: 4 teaspoons
• Salt: 1 teaspoon
• Anise Seeds: 2 tablespoons
• Cold Water: 3/4 to 1 cup (use as needed to achieve desired dough consistency)

For the topping:

• Cinnamon Sugar: A generous amount, prepared by mixing granulated sugar and ground cinnamon to your preferred ratio (a good starting point is 1/4 cup sugar to 1 tablespoon cinnamon).

Equipment Needed

To bring these beloved biscochitos to life, you’ll need a few essential kitchen tools:

• Large mixing bowls
• Electric mixer (stand or hand mixer)
• Measuring cups and spoons
• Spatula or wooden spoon
• Rolling pin
• Cookie cutters (traditional shapes like diamonds or circles are classic)
• Baking sheets
• Wire cooling racks
• Parchment paper (optional, for easier cleanup)

Instructions

The process of making biscochitos is straightforward, but each step is crucial for achieving that signature crumbly yet slightly crisp texture and the delicate balance of flavors.

1. Begin by creaming together the 3 cups of Crisco and 2 cups of granulated sugar in a large mixing bowl. Use your electric mixer on medium speed until the mixture is light and fluffy, resembling a creamy frosting. This aeration is the first step towards a tender cookie.

2. Next, add the 4 large eggs to the creamed mixture, one at a time, beating on high speed after each addition until the mixture is truly creamy and well incorporated. Don’t rush this step; a well-beaten egg mixture contributes to the cookie’s structure and richness.

3. Now, it’s time to infuse these cookies with their signature aroma. Add all three extracts: 3 tablespoons of butter flavor extract, 3 tablespoons of vanilla extract, and 3 tablespoons of anise extract. Mix well until these fragrant notes are evenly distributed throughout the batter. The anise extract is particularly important for that authentic biscochito taste.

4. In a separate medium bowl, whisk together the 9 cups of flour, 4 teaspoons of baking powder, 1 teaspoon of salt, and the 2 tablespoons of anise seeds. The anise seeds will provide little bursts of flavor and a delightful textural contrast.

5. Gradually add the dry ingredients to the wet ingredients. Mix by hand using a sturdy spatula or wooden spoon. Be careful not to overmix at this stage; we want to combine the ingredients just until no dry streaks of flour remain.

6. Now, it’s time to achieve the perfect dough consistency. Add the cold water, starting with 3/4 cup, and mix until it just comes together. You may need to add the remaining 1/4 cup of water, or even a little more, but use it just enough to work the dough so you can roll it out. The dough should be soft but not sticky. If it’s too wet, add a tablespoon of flour at a time. If it’s too dry and crumbly, add a teaspoon of water at a time.

7. Turn the soft dough out onto a lightly floured surface. Divide the dough into manageable portions. Roll out the dough to about 1/8 to 1/4 inch thickness. For best results, work with one portion of dough at a time, keeping the rest covered to prevent it from drying out.

8. Using your favorite cookie cutter, cut out cookies. You can re-roll scraps once, but be gentle to avoid toughening the dough.

9. Carefully transfer the cut-out cookies to ungreased baking sheets. Sprinkle the tops generously with cinnamon sugar.

10. Bake at 400°F (200°C) for 12-15 minutes, or until the edges are golden brown. The exact time will depend on the thickness of your cookies and your oven. Keep a close eye on them, as they can go from perfectly baked to overdone quickly.

11. Once baked, let the biscochitos cool on the baking sheets for a minute or two before carefully transferring them to wire cooling racks to cool completely.

Expert Tips & Tricks

• Don’t Overwork the Dough: Overmixing can develop the gluten in the flour, leading to tough cookies. Mix until just combined.
• Chill for Easier Handling: If your dough feels too soft or sticky to roll, wrap it in plastic wrap and chill it in the refrigerator for about 15-30 minutes. This makes it much easier to handle and cut.
• Even Thickness is Key: For uniform baking, try to roll your dough to an even thickness. Thicker cookies will be softer, while thinner ones will be crispier.
• The Magic of Extracts: The combination of butter, vanilla, and anise extracts is what gives biscochitos their distinctive flavor. Ensure you are using good quality extracts.
• Anise Seed Variation: If you are not a fan of whole anise seeds, you can omit them entirely. The extract will still provide plenty of anise flavor.
• Cinnamon Sugar Ratio: Experiment with your cinnamon sugar topping. Some prefer a sweeter ratio, while others like more cinnamon spice.

Serving & Storage Suggestions

These REAL biscochitos are delightful served simply on their own, their comforting aroma and sweet, spiced flavor speaking for themselves. They pair beautifully with a cup of coffee, tea, or a glass of cold milk. For a more festive presentation, arrange them on a platter dusted with a bit of powdered sugar or a light sprinkle of extra cinnamon sugar.

Storage: Once completely cooled, biscochitos can be stored in an airtight container at room temperature for up to a week. They tend to soften slightly over time, which many find even more enjoyable. If you live in a humid climate, you may want to add a small food-safe desiccant packet to the container to help maintain their crispness. They can also be frozen in an airtight container for up to 2-3 months. Thaw at room temperature before serving.

Nutritional Information

This section provides an estimated nutritional breakdown for a serving of these traditional biscochitos. Please note that these are approximations and can vary based on exact ingredient brands, quantities used, and cookie size.

Nutrient	Amount per Serving (approx.)	% Daily Value
Calories	1960.8 kcal
Calories from Fat
Total Fat	108 g	166 %
Saturated Fat	32.5 g	162 %
Cholesterol	141 mg	47 %
Sodium	682.8 mg	28 %
Total Carbohydrate	214.3 g	71 %
Dietary Fiber	5.4 g	21 %
Sugars	69.8 g	279 %
Protein	24 g	47 %

Variations & Substitutions

While the classic recipe is perfection, there’s always room for a touch of personal flair:

• Lemon Zest: For a brighter, more complex flavor, add the zest of one lemon to the wet ingredients.
• Almond Extract: If you enjoy almond notes, you can substitute a tablespoon of almond extract for one of the vanilla or butter flavor extracts.
• Gluten-Free Flour Blend: For a gluten-free version, you’ll need to experiment with a good quality gluten-free all-purpose flour blend that contains xanthan gum. You may need to adjust the liquid slightly.
• Vegan Adaptation: To make these vegan, substitute the eggs with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes) and use a plant-based shortening. Be aware that this may slightly alter the texture.

FAQs

Q: Why are my biscochitos not as tender as expected?
A: This can often be due to overmixing the dough or not using enough fat. Ensure you are creaming the Crisco and sugar well and mixing the dough just until combined.

Q: Can I use butter instead of Crisco?
A: While butter provides great flavor, Crisco is traditional for biscochitos and contributes to their unique tender, slightly crumbly texture. If you do use butter, your cookies will be more prone to spreading.

Q: How can I get my biscochitos to have a more pronounced anise flavor?
A: Ensure you are using a good quality anise extract. You can also lightly crush some of the anise seeds before adding them to the dry ingredients to release more of their oil.

Q: What is the best way to cut out biscochitos for uniform baking?
A: Roll the dough evenly and use a sharp cookie cutter. Avoid twisting the cutter as you press down; a straight up-and-down press will help create cleaner edges and prevent dough from sticking.

Q: My dough is too sticky to roll. What should I do?
A: Lightly flour your work surface and rolling pin. If it’s still too sticky, chill the dough for about 15-30 minutes in the refrigerator.

Final Thoughts

There’s a profound joy in baking something that connects us to our heritage, and these REAL biscochitos are a perfect example. They are a testament to simple ingredients, carefully combined, and baked with intention. I encourage you to embrace the process, let the wonderful aromas fill your home, and savor the taste of tradition. Whether you’re sharing them with loved ones at a holiday gathering or simply enjoying one with your morning coffee, these biscochitos are sure to bring a smile and a warm feeling of home. May your kitchen be filled with the comforting scent of anise and sugar, and your heart with the joy of baking!