EASY BIZCOCHITOS
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
Time 35m
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, Fat 4g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 52mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
BISCOCHITOS TRADITIONAL COOKIES
This is New Mexico's traditional cookie. A great thick sugar cookie that is dusted with cinnamon-sugar. The traditional shape is fleur-de-lis, but use your favorite cookie cutters if you like.
Provided by Anonymous
Categories World Cuisine Recipes Latin American Mexican
Time 25m
Yield 72
Number Of Ingredients 10
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.
Nutrition Facts : Calories 113 calories, Carbohydrate 13 g, Cholesterol 10.6 mg, Fat 5.9 g, Fiber 0.3 g, Protein 1.3 g, SaturatedFat 2.3 g, Sodium 24.2 mg, Sugar 4.9 g
BISCOCHITOS
Steps:
- Sift flour, baking powder, and salt. Cream the lard with sugar and anise seed on medium speed. In a separate bowl. beat eggs until light and fluffy. Add beaten eggs to creamed mixture. Mix together well, adding wine to form a stiff-like dough, add more wine, if necessary.
- Refrigerate dough overnight.
- Preheat oven to 350 degrees F.
- Remove dough from refrigerator and let stand for a while, until dough is soft enough to roll. Divide dough in quarters and roll to about 1/16 to 1/8-inch thickness. Cut with cookie cutter and place on cookie sheet. Bake for 12 to 15 minutes or until bottom of cookie is golden brown. Meanwhile, mix together the sugar and cinnamon in a bowl. Drop the baked cookies into sugar and cinnamon mixture and set aside to cool.
BISCOCHITOS
Biscochitos are the state cookie of New Mexico. They traditionally use lard, but in this version from Wayne Harley Brachman's Cakes and Cowpokes, they are made with butter. I made this to serve at a Posada Celebration in the shape of stars - beautiful and delicious! (Chilling and rolling times are included in the preparation time).
Provided by Acerast
Categories Dessert
Time 4h10m
Yield 30 2 1/2-inch cookies, 15 serving(s)
Number Of Ingredients 11
Steps:
- Put the flour, 3/4 cup of the sugar, the baking powder, salt, and 1/2 teaspoon of the anise in a large bowl and whisk to blend.
- In a small bowl, cut the butter into pea-sized pieces.
- Using a pastry blender or your fingertips, work the butter into the flour mixture until it resembles coarse meal.
- Add the egg yolk, vanilla, and ice water and mix with your fingers just until the dough comes together into a ball.
- Working on a lightly floured surface, take egg-sized pieces of the dough and smear them away from you with the heel of your hand into 6-inch streaks. (This step helps to achieve the layered texture of the authentic cookie without using lard).
- Scrape up all the streaks of dough and pile them on top of one another to form a disk.
- Wrap in plastic wrap and refrigerate for at least 2 hours or overnight.
- On a portable (this will be refrigerated again), lightly floured surface, roll the dough to a thickness of 1/4 inch.
- Refrigerate for 30 miutes, or until firm.
- Set a rack in the middle of the oven and preheat to 375°F.
- Line a cookie sheet with parchment paper or use a non-stick cookie sheet.
- With a cookie cutter, cut out 2 1/2-inch circles (I use stars), and place them on the cookie sheets about 2-inches apart.
- Chill the cookies 10 minutes before baking.
- Reroll the scraps of dough and cut out more cookies, chilling before baking.
- Meanwhile, mix the remaining 1 Tablespoon ground anise and 2 Tablespoon sugar together in a small bowl.
- Sprinkle a thin layer of the sugar mixture over the cookies.
- Bake for 10 minutes, or until lightly browned around the edges.
- Cool on the pan on a wire rack.
- May be store at room temperature, well-wrapped, for up to 5 days.
Nutrition Facts : Calories 193.5, Fat 9.8, SaturatedFat 6, Cholesterol 38.4, Sodium 33.8, Carbohydrate 24.8, Fiber 0.5, Sugar 11.8, Protein 2.1
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