| Ingredients: |
| Instructions: |
| Alicia from Carlsbad, New Mexico |
| Biscochos |
| Biscochos are the New Mexico version of the traditional Mexican cookie. Alicia acquired this particular recipe from an older friend many years ago. What is unusual is that it uses cornmeal. This delicious tradition is served at weddings, baby showers, anniversaries. They make a great party favor! |
| 5 lbs. flour 1 cup cornmeal 4 tsp. baking powder 1/2 tsp. salt 2 tsp. clove 2 tsp. anise seeds 4 tsp. cinnamon 3 lbs. Crisco shortening 4 cups sugar 4 eggs 1 Tblsp. vanilla 6 oz. orange juice concentrate (1/2 can) |
| In a large bowl cream the shortening, sugar, eggs and vanilla. Add orange concentrate. Mix well. In a separate bowl mix flour, cornmeal, baking powder, salt, cloves, anise seeds and cinnamon. Add dry ingredients to shortening mixture. Place appropriate amount of dough in a cookie press. Press desired shape of cookie onto a cookie sheet covered with parchment paper. Preheat oven to 350 degrees. Bake for 10-12 minutes. In a small bowl mix sugar and cinnamon. While warm dust with cinnamon and sugar mixture. Enjoy! |