Cherry Biscochitos

Name: Cherry Biscochitos
Ingredients: 1 cup shortening; 1 cup sugar; 1 large egg; 1/4 cup maraschino cherry juice; 1/4 teaspoon anise extract; 3-3/4 cups all-purpose flour; 1-1/2 teaspoons baking powder; 1/4 teaspoon salt; 1 cup fresh or frozen cranberries, finely chopped; 1/4 cup maraschino cherries, well drained and finely chopped; 1/4 cup confectioners' sugar

11 ingredients

6 steps

Ingredients

1 cup shortening
1 cup sugar
1 large egg
1/4 cup maraschino cherry juice
1/4 teaspoon anise extract
3-3/4 cups all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup fresh or frozen cranberries, finely chopped
1/4 cup maraschino cherries, well drained and finely chopped
1/4 cup confectioners' sugar

Directions

1

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.
2

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
3

.
4

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.
5

Freeze cookies, layered between waxed paper, in freezer containers. To use, thaw before serving or, if desired, reheat on a
6

in a preheated 350° oven until warmed.