Bizcochito Mexican Holiday Cookie Recipes

BIZCOCHOS (MEXICAN HOLIDAY COOKIES)

Steps:

• Preheat oven to 350 degrees.
• Beat the lard until creamy.
• Mix the wine or fruit juice with 1 cup of sugar, 1 tablespoon cinnamon and anise seeds; add to lard and mix with a wooden spoon.
• Add the egg yolks; mixing well.
• Add enough flour to make soft dough; roll out to 1/2-inch thick and cut in desired shapes and place on greased cookie sheet.
• Bake 15 minutes; checking often to prevent burning.
• Mix the remaining 1 cup of sugar and 4 teaspoons cinnamon; dredge cookies in the cinnamon sugar mixture while still warm.

BISCOCHITOS

Steps:

• In the bowl of an electric mixer fitted with the paddle attachment, mix 1 cup sugar and the lard on medium-high speed until light and fluffy, about 3 minutes. Add egg; beat to combine. Add vanilla, Grand Marnier, and zest; beat to combine.
• Sift flour, baking powder, and salt. Gradually beat flour mixture into sugar mixture on low speed. Beat in anise seeds. On medium, gradually add 2 tablespoons water or more to form a ball. Divide dough in half; shape into disks. Wrap each disk in plastic; chill 1 hour.
• Preheat oven to 350 degrees with rack in center. Combine cinnamon and remaining 3/4 cup sugar in a small bowl.
• On a floured surface, roll the dough to 1/4 inch thick. Cut dough into moons, stars, or shapes you like with a 2-inch cutter; lightly sift cinnamon-sugar over each shape. Place on parchment-lined baking sheets. Bake, 1 sheet at a time, 10 to 12 minutes; cookies should be set but not brown. Transfer the cookies and parchment to a wire rack to cool. Repeat with the remaining batches.

BISCOCHITOS TRADITIONAL COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Sift the flour, baking powder and salt into a bowl, and set aside.
• In a large bowl, cream together the lard and 1 1/2 cups sugar until smooth. Mix in the anise seed, and beat until fluffy. Stir in the eggs one at a time. Add the sifted ingredients and brandy, and stir until well blended.
• On a floured surface, roll the dough out to 1/2 or 1/4 inch thickness, and cut into desired shapes using cookie cutters. The traditional is fleur-de-lis. Place cookies onto baking sheets. Mix together the 1/4 cup of sugar and cinnamon; sprinkle over the tops of the cookies.
• Bake for 10 minutes in the preheated oven, or until the bottoms are lightly browned.

BIZCOCHITO (MEXICAN HOLIDAY COOKIE)

Steps:

• 1. Preheat oven to 350* Non greased cookie sheet Cream butter, sugar, and anise Beat eggs, and add to butter and sugar mixture, cream... Stir together in separate bowl, flour, baking powder, and salt, and cinnamon.
• 2. Stir into cream mixture... Alternate the dry mixture with Gran Marnie, cream together.
• 3. Turn out on floured board knead several times...Roll to 1/8 inch thick and cut with biscuit cutter or floured glass, or cookie cutter..
• 4. Dust tops with sugar and cinnamon... Bake on ungreased cookie sheet for 8 to 10 minutes at 350* cool cookies onto rack....

EASY BIZCOCHITOS

Steps:

• In a large bowl, combine cookie mix, flour, orange zest and aniseed. Stir in melted butter, egg and vanilla until blended., Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or until firm enough to roll., Preheat oven to 375°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 2-in. cookie cutter., Place 1 in. apart on ungreased baking sheets. In a small bowl, mix sugar and cinnamon; sprinkle over cookies. Bake 6-9 minutes or until edges are light brown. Remove to wire racks to cool.

BIZCOCHITOS (MEXICAN ANISE COOKIES)

Steps:

• Cream margarine; gradually add 3/4 cup sugar, beating at medium speed of a mixer until light and fluffy. Add egg and vanilla; beat well. Combine cake flour, aniseed, baking powder, and salt; add to creamed mixture, stirring until well-blended. Divide dough in half; shape each portion into a ball, and wrap each in plastic wrap. Freeze 40 minutes.
• Preheat oven to 350 d F. Remove one portion of dough from freezer; remove plastic wrap. Roll dough to a 1/8-inch thickness on a lightly floured surface; cut with a 2-inch round cutter. Place on baking sheets. Combine 2 teaspoons sugar and cinnamon; sprinkle over cookies. Bake at 350 d F for 10 minutes. Remove from baking sheets immediately; cool on wire racks. Repeat procedure with remaining portion of dough. Store in an airtight container.
• Note: Time does not include chill time of dough.

BISCOCHITOS

Steps:

• Preheat oven to 350°.
• Cream lard and 1 cup sugar together until creamy. Add eggs and beat until very fluffy.
• Sift together flour, baking powder, and salt; add to creamed mixture.
• Stir and mix in wine (and anise seed, if using) until it's a dough-like consistency (may need to knead).
• Roll dough out on floured board to 1/8" thickness. Cut into desired shape; place on baking sheets 1/2" apart.
• Combine 1/2 cup sugar and 2 tablespoons cinnamon; sprinkle on top of each cookie.
• Bake for 15-20 minutes or until golden brown.
• Combine the rest of the sugar and cinnamon. Once out of the oven immediately cover the entire cookie with cinnamon sugar mix. Enjoy!

LEMON BIZCOCHITOS

Steps:

• Sift flour and baking powder into medium bowl. Using electric mixer, beat 1 1/2 cups sugar and butter in large bowl until fluffy. Add eggs, lemon juice, aniseed and peel; beat to blend. Stir in dry ingredients. Gathering dough into ball; flatten into disk. Wrap in plastic; chill until firm, about 2 hours.
• Preheat oven to 350°F. Butter 2 large baking sheets. Mix in cinnamon and 1 tablespoon sugar in small bowl. Roll out dough on floured surface to 1/8-inch thickness. Using cookie cutter, cut out cookies. Sprinkle cinnamon sugar over. Transfer cookies to sheets. Bake until golden, about 12 minutes. Transfer to racks; cool. (Can be made 1 week ahead. Store airtight.)