Bizcochitos (Mexican Christmas Cookie Recipe)

For many, the holidays are a time for family, friends and feasting. But for some, the holidays are a time for baking. Lots and lots of baking. If you fall into the latter category, you’ll want to add this bizcochitos recipe to your repertoire. This Mexican Christmas cookie is made with anise seeds, which give them a distinctive flavor that pairs well with a cup of hot cocoa. They’re also incredibly easy to make, which is always a bonus when you’re trying to juggle a million different things during the holidays. So whether you’re looking for a new cookie to add to your holiday baking lineup or you’re just looking for a simple and delicious recipe, give these bizcochitos a try.

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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