EASY BIZCOCHITOS RECIPE: HOW TO MAKE IT - TASTE OF HOME
Bizcochitos, with their wonderful citrus and spice flavors, are special cookies we look forward to each year. It just isn't Christmas Eve at our house if we don't have these cookies with mugs of Mexican hot chocolate.
Provided by Taste of Home
Categories Desserts
Total Time 35 minutes
Prep Time 25 minutes
Cook Time 10 minutes
Yield 3 dozen.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 93 calories, FatContent 4g fat (2g saturated fat), CholesterolContent 13mg cholesterol, SodiumContent 52mg sodium, CarbohydrateContent 13g carbohydrate (8g sugars, FiberContent 0 fiber), ProteinContent 1g protein.
BISCOCHITOS RECIPE | MARTHA STEWART
Rendering your own lard is what really makes these anise-flavored Mexican sugar cookies stand out, but you can use vegetable shortening in a pinch. Martha made this recipe on "Martha Bakes" episode 711.
Provided by Martha Stewart
Categories Cookie Recipes
Yield Makes 4 dozen
Number Of Ingredients 12
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.
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- Mix the remaining 1 cup of sugar and 4 teaspoons cinnamon; dredge cookies in the cinnamon sugar mixture while still warm.
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DOTTIE’S VEGAN BISCOCHITOS – VEGAN MILLENNIAL
I have made it pretty obvious that I’m from New Mexico, but nothing is greater evidence that sharing a biscochito recipe. If you came here, just to find out what the heck these things are, they are THE New Mexican Christmas cookie. They are commonly made with lard (not today), and lend a drier, shortbread consistency. Their flavor is anise seed. Even if you aren’t crazy about anise, don’t run away yet!! The anise is quite subtle in this recipe yet, it is the star in these cookies. Please don’t unfollow me after that pun. Abuelas and Hispanic mothers of NM get together to roll out big batches of these babies in order to recycle those cookie tins that they’ve been holding onto since last year. It might also be clear that I am not an abuela, nor a Hispanic mother. So, I had to go straight to the source to present you with this recipe. Enter: Dottie Tenorio. She is something of a renaissance woman, an amazing baker, and the warmest person you’ll ever meet. Dottie is also very proud of her New Mexican heritage and always up for the challenge to make a traditional, NM staple into a vegan’s delight. I don’t know any other abuelas who are up for this obstacle, mostly because they are still trying to understand why anyone would choose to be vegan at all. Thankfully, she was willing to share this family recipe with her (one day) daughter-in-law, and with all of you! If you do attempt this recipe, please give her a huge thank you in the comments section below.Notes from Dottie: • My maternal grandmother, Grandma Simona (Simi) kept a large bottle of whiskey under her bed for her “rheumatism” to rub on her joints, but she took a nip now & then to give the topical application a boost! So, she always had some “liquid on hand”. • I noticed the vegan version does not brown as much as the traditional, lard based Biscochito.
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Total Time 70 minutes
Category Dessert
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Total Time 70 minutes
Category Dessert
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BISCOCHITOS I RECIPE | ALLRECIPES
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