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2010 Biscochitos Photo Courtesy of Ann Clark Ltd.


2010 Biscochitos Photo Courtesy of Ann Clark Ltd.
Thank so much to Ann Clark, Ltd. for sharing this special sugar cookie recipe. "Biscochitos are traditionally cut in a diamond shape (for weddings) or a Fleur De Lis shape, but the cactus and chili pepper shapes are fun for Cinco de Mayo."

Prep Time: 20 minutes

Cook Time: 12 minutes

Chill for at least: 3 hours

Total Time: 3 hours, 32 minutes

Yield: 20 cookies


  • 2 tablespoons sugar
  • 2 teaspoons ground cinnamon/
  • ----
  • 1/2 cup unsalted butter, softened
  • 1/2 cup vegetable shortening
  • 3/4 cup sugar
  • ----
  • 1 large egg
  • 2 tablespoons brandy or sherry
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon anise seed or 1/2 teaspoon anise extract
  • ----
  • 3 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt


Stir first set of ingredients together in a small bowl and set aside. Beat butter and shortening with an electric mixer until blended. Add and beat sugar until fluffy. Add third set of ingredients and mix until completely incorporated. In a separate bowl, whisk together flour, baking powder and salt. Add to wet mixture. Mix just until all ingredients are well blended; do not over mix. Chill dough for 3 to 4 hours before rolling. Preheat oven to 350 degrees. Roll dough out on a lightly floured counter to 1/4 inch thickness and cut with your favorite Ann Clark cookie cutters, then transfer cookies onto cookie sheets that have been lined with parchment paper or silicone liners. Using a pastry brush, brush each cookie lightly with water, and then sprinkle with the cinnamon sugar mixture. Bake 10 to 12 minutes, until lightly colored. Let cookies cool slightly on cookie sheets, and then transfer to a wire rack to cool completely.

Notes in the Margin from Ann Clark:

“I prefer to use nonhydrogenated vegetable shortening in these cookies; it is packaged in sticks like butter, and found in the refrigerated section in most natural foods stores and supermarkets.”
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