NEW MEXICO BISCOCHITOS RECIPES

Name: Biscochitos
Prep time: 35 min
Total time: 50 min
Yield: 50-60
Cuisine: American
Ingredients: 1/2 c. plus 2 tbsp. granulated sugar, divided; 1/4 tsp. ground cinnamon; 1 c. (2 sticks) butter, softened to room temperature, or lard; 1 1/2 tsp. anise seeds, crushed; 1 large egg; 3 c. all-purpose flour, plus more for surface; 1 1/2 tsp. baking powder; 1/2 tsp. kosher salt; 1/4 c. brandy or sweet white wine

BEST BISCOCHITOS RECIPE - HOW TO MAKE BISCOCHITOS - DELISH

Best Biscochitos Recipe - How To Make Biscochitos - Delish image

Looking for a delicious Biscochito recipe? These have just the right amount of anise, a generous sprinkling of cinnamon, and a tender crumb that is totally irresistible.

Provided by Lena Abraham

Categories nut-free vegetarian Christmas dessert

Total Time 50 minutes

Prep Time 35 minutes

Cook Time 0S

Yield 50-60

Number Of Ingredients 9

Ingredients

1/2 c. plus 2 tbsp. granulated sugar, divided
1/4 tsp. ground cinnamon
1 c. (2 sticks) butter, softened to room temperature, or lard
1 1/2 tsp. anise seeds, crushed
1 large egg
3 c. all-purpose flour, plus more for surface
1 1/2 tsp. baking powder
1/2 tsp. kosher salt
1/4 c. brandy or sweet white wine

Steps:

Preheat oven to 350° and line a large baking sheet with parchment paper. In a small bowl, stir together 2 tablespoons sugar and cinnamon. Combine butter or lard, remaining sugar, and anise seeds in a medium bowl. Using a whisk or hand mixer, beat until mixture is light and creamy, 3 to 4 minutes. Add egg and beat until fully combined. Sift flour, baking powder, and salt into a medium bowl, then whisk to combine. Add half the flour mixture to bowl and fold until combined, then add half the brandy and stir to combine. Repeat process so that all dry ingredients and brandy are incorporated. On a clean, lightly floured surface, roll out dough until it is ¼” thick. Cut into preferred shapes and transfer to prepared baking sheet. Sprinkle cookies with prepared cinnamon sugar and bake until bottoms are golden, 10 to 14 minutes.

HUMMINGBIRD CUPCAKES RECIPE: HOW TO MAKE IT - TASTE OF HOME

Hummingbird Cupcakes Recipe: How to Make It - Taste of Home image

Turn the traditional hummingbird cake—flavored with pineapple, bananas and walnuts—into a bite-sized treat with these moist cupcakes. —Jessie Oleson, Santa Fe, New Mexico

Provided by Taste of Home

Categories Desserts

Total Time 60 minutes

Prep Time 40 minutes

Cook Time 20 minutes

Yield 2 dozen.

Number Of Ingredients 17

Ingredients

1 cup butter, softened
2 cups sugar
3 large eggs, room temperature
2 teaspoons vanilla extract
2 cups mashed ripe bananas
1/2 cup drained canned crushed pineapple
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup sweetened shredded coconut
1 cup chopped walnuts
CREAM CHEESE FROSTING:
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
3-3/4 cups confectioners' sugar
1 teaspoon vanilla extract

Steps:

In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In a small bowl, combine bananas and pineapple., Combine the flour, baking soda, cinnamon and salt; add to the creamed mixture alternately with banana mixture, beating well after each addition. Fold in coconut and walnuts., Fill 24 paper-lined muffin cups about two-thirds full. Bake at 350° until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool the cupcakes for 10 minutes before removing from pans to wire racks to cool completely., In a small bowl, beat cream cheese and butter until fluffy. Add confectioners’ sugar and vanilla; beat until smooth. Frost cupcakes.

Nutrition Facts : Calories 410 calories, FatContent 20g fat (11g saturated fat), CholesterolContent 67mg cholesterol, SodiumContent 230mg sodium, CarbohydrateContent 56g carbohydrate (39g sugars, FiberContent 2g fiber), ProteinContent 4g protein.

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