Cherry Biscochitos
A festive twist on the classic anise-scented biscochitos, studded with cranberries and maraschino cherries and cut into stars.
Ingredients
| 1 cup | 240 ml | shortening |
| 1 cup | 240 ml | sugar |
| 1 | large egg | |
| 1/4 cup | 60 ml | maraschino cherry juice |
| 1/4 teaspoon | 1.3 ml | anise extract |
| 3-3/4 cups | 720–180 ml | all-purpose flour |
| 1-1/2 teaspoons | 5–2.5 ml | baking powder |
| 1/4 teaspoon | 1.3 ml | salt |
| 1 cup | 240 ml | fresh or frozen cranberries, finely chopped |
| 1/4 cup | 60 ml | maraschino cherries, well drained and finely chopped |
| 1/4 cup | 60 ml | confectioners' sugar |
Instructions
- Preheat oven to 375°. In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg, cherry juice and extract. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Stir in cranberries and cherries.
- Divide dough in half; shape each into a disk. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 2-in. star-shaped cookie cutter. Place 1 in. apart on ungreased baking sheets.
- Bake 7-9 minutes or until edges begin to brown. Remove from oven and immediately dust with confectioners' sugar. Remove from pans to wire racks to cool.
Freeze option: Freeze cookies, layered between waxed paper, in freezer containers. To use, thaw before serving or, if desired, reheat on a baking sheet in a preheated 350° oven until warmed.