Recipe: Biscochitos
Summary: A favorite treat at Christmas, these cookies are usually served with Mexican Hot Chocolate
Ingredients
- 3 cups all-purpose flour
- 2 teaspoons anise seed
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup lard or butter
- 3/4 cup sugar, divided
- 1 egg
- 1/4 cup orange juice
- 2 teaspoons ground cinnamon
Instructions
- Preheat oven to 350° F.
- Combine flour anise seed, baking powder and salt in medium bowl; set aside.
- Beat lard in large bowl of electric mixer on medium speed until creamy.
- Add 1/2 cup of the sugar; beat until fluffy.
- Blend in egg.
- Gradually add flour mixture alternately with orange juice, mixing well after each addition.
- Divide dough in half; roll out one portion at a time on lightly floured surface to 1/4-inch thickness; cover remaining dough to prevent drying.
- Cut out cookies with fancy cookie cutters 2 to 2 1/2 inches in diameter.
- As you cut cookies, add scraps to remaining dough.
- If dough becomes too soft to handle, refrigerate briefly.
- Place cookies, slightly apart, on ungreased baking sheet.
- To prepare cinnamon topping, com-bine the remaining 1/4 cup sugar and the cinnamon; lightly sprinkle over cookies.
- Bake 8 to 10 minutes or until edges are lightly browned.
- Let cool on racks, then store in airtight container.
Quick notes
Makes 4 to 5 dozen Biscochitos
Preparation time: 10 minute(s)
Cooking time: 10 minute(s)
Number of servings (yield): 12
Meal type: snack
Culinary tradition: Mexican
