In my opinion water bottle shouldn't be re-used more than say 5 times. There can be an issue of cleanliness, you know, rapid multiplication of bacteria!? Clean your water bottle after every use and then throw it away when it starts to look cruddy.
After 15 years of trying to make a decent biscochito cookie I finally got the recipe right! It is crisp, yet not crumbly, it dunks well in coffee, it is buttery, and not greasy and has just the right amount of anise flavor.
I've searched the internet, cookbooks, and tried to modify my own mother's recipe to no avail. I finally scrapped the traditional recipe and started from scratch with a really good sugar cookie recipe. I compared other recipes and finally came up with this one. Please note that these cookies were baked at around 6,000 ft elevation. (don't know if this has any effect on the cookies but thought I'd throw that out there.)
Also, I live in NM and have eaten MANY different versions of this unique little cookie and I have to say that to the "trained biscochito palate" this cookie of mine is a winner. Ok, I might be boasting a bit. Here's the recipe. Give it a try and tell me what you think.
INGREDIENTS
6 cups all purpose flour
1/2 tsp. salt
1 1/2 tsp. baking soda
1 1/2 tsp. baking powder
1 1/2 cups sugar (C&H is best, it's very fine)
1/2 tsp. cinnamon
1 cup butter (at room temperature)
1 cup Crisco shortening (at room temperature)
2 eggs
1/4 cup white wine
3 tsp. anise seed
1 tsp. anise seed extract (optional for a stronger anise flavor)
PLUS: To dip cookies prior to baking
3/4 cups sugar
1 tsp. cinnamon
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C)
2. Blend/sift flour, salt, cinnamon, baking powder and baking soda together. Set aside.
3. Cream butter and shortening with blender until light and fluffy. Mix in sugar, beat again until well blended. Stir in the wine and last, the eggs. Blend well. Add optional anise seed extract here.
4. Mix into the sugar cream 1/2 the flour mixture until blended, mix in last half until it forms a dough. When the dough comes together add the anise seed. (I like to use my hands to do this part)
5. Let the dough sit aside for 1/2 hour in a cool spot. Prepare sugar and cinnamon mixture.
6. Roll out dough on floured surface to about a 1/4 inch thickness. Cut shapes with cookie cutter. Use a knife to lift up the cut dough and lay it in the cinnamon sugar. Place on non-stick cookie sheet or on parchment paper. Bake for 10 - 12 minutes or until cookies are slightly browned on the edges. Let cool and store in air tight container.
A FEW MORE THOUGHTS AND SUGGESTIONS
For a sweeter version of the cookie sprinkle more cinnamon sugar on top of cookies before baking.
Biscochitos tend to taste better a few days after baking.
They are one of the best compliments to a good cup of coffee.
If you don't want a buttery cookie substitute all shortening for the butter.
The traditional biscochito is make with lard, yes that's LARD. I think that using all lard makes the cookie taste funny and messes up the texture. It can add a bit of unique flavor so if you want to try lard, I would suggest substituting no more than 1/2 cup of lard for the shortening.
Milk or juice can also be substituted for the wine. I prefer wine.
HAPPY BAKING!!!
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