Mexican Bizcochitos Crusty Sweet Biscuit Recipes

MEXICAN BIZCOCHITOS (CRUSTY SWEET BISCUIT)

Steps:

• Cream together butter and powdered sugar.
• Add in flour, pecans and vanilla and mix together.
• Roll dough into 1-inch balls.
• Place on a greased baking sheet.
• Flatten with bottom of a glass that has been dipped in powdered sugar.
• Bake in 300°F preheated oven for 15-20 minutes.
• When done, roll each in powdered sugar while still warm.
• If you like cinnamon, you may add it to the dough or in the powdered sugar you roll the baked biscuit inches.
• My granddaughter likes to spread a little jam on hers, but that is too sweet for me.
• Best served warm from the oven with coffee, hot chocolate or your favorite warm drink.

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.

BIZCOCHITOS

Steps:

• Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Whisk the flour, baking powder and salt in a medium bowl.
• Beat the shortening in a stand mixer with the paddle attachment on medium-high speed until fluffy. Reduce the mixer speed to low; beat in 2/3 cup sugar, then the egg. Add 2 tablespoons wine and the anise seeds and beat until combined. Gradually beat in the flour mixture. If the dough is too dry, mix in up to 2 more tablespoons wine. Cover and refrigerate 15 minutes.
• Mix the remaining 1/2 cup sugar and the cinnamon in a shallow bowl. On a lightly floured surface, roll out the dough to 1/4 inch thick. Cut out cookies with a 2 1/2-inch cookie cutter. Press the top of each cookie in the cinnamon sugar to coat, then arrange on the prepared baking sheets, about 1 inch apart. Bake until the edges are golden, 10 to 15 minutes. Let cool about 3 minutes on the baking sheets, then transfer the cookies to racks to cool completely. Store in an airtight container for up to 1 week.

BIZCOCHITOS

Steps:

• Cream fat and sugar until quite creamy.
• Add egg and beat until very fluffy.
• Sift together flour, baking powder and salt; add to creamed mixture.
• Stir in wine and anise seed.
• Roll dough to 1/4" thick and cut in plain squares or fancy shapes.
• Combine topping ingredients and sprinkle on top of each cookie.
• Bake in a preheated 350 oven for 15-20 minutes or until light brown.
• Freezes well.