Bizcochitos (Mexican Christmas Cookie Recipe)

3 cups flour
1/2 tsp salt
1 cup shortening
1 1/2 tsp baking powder
1 tsp anise seed
2/3 cups + an additional 2 tablespoon sugar
1/4 cups orange juice
1 large egg
1 tablespoon ground cinnamon

In a mixing bowl, beat shortening, 2/3 cups sugar plus anise seed on high speed until fluffy and light. Beat in the egg, mixing until well blended. On low-medium speed, blend in orange juice. Add all of the dry ingredients, stirring to combine, then beat on medium speed til well blended.

On a separate plate, mix the remaining sugar with cinnamon. Divide the dough into two equal portions. Shape each half in to ball. On a floured surface, roll a portion of dough to 1/4″ thickness. Using a cookie cutter that has been dipped in flour, cut into shapes.

Dip the top of cookiex into the spiced sugar mixture, press lightly to insure the sugar will stick. Set each cookie, with the spiced sugar facing up, about 1/2 inch apart on to ungreased cookie sheets.

Bake at 325 degrees F until the bottoms are a golden brown, approximately 10 minutes. Remove to wire rack to cool.

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