Friday July 19th 2019


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Rating: 3.3/5 (22 votes cast)

Recipe: Biscochitos

Summary: A favorite treat at Christmas, these cookies are usually served with Mexican Hot Chocolate


  • 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


  1. Preheat oven to 350° F.
  2. Combine flour anise seed, baking powder and salt in medium bowl; set aside.
  3. Beat lard in large bowl of electric mixer on medium speed until creamy.
  4. Add 1/2 cup of the sugar; beat until fluffy.
  5. Blend in egg.
  6. Gradually add flour mixture alternately with orange juice, mixing well after each addition.
  7. 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.
  8. Cut out cookies with fancy cookie cutters 2 to 2 1/2 inches in diameter.
  9. As you cut cookies, add scraps to remaining dough.
  10. If dough becomes too soft to handle, refrigerate briefly.
  11. Place cookies, slightly apart, on ungreased baking sheet.
  12. To prepare cinnamon topping, com-bine the remaining 1/4 cup sugar and the cinnamon; lightly sprinkle over cookies.
  13. Bake 8 to 10 minutes or until edges are lightly browned.
  14. 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

Biscochitos, 3.3 out of 5 based on 22 ratings
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