Two recipes for this spicy cookie (also called Bizcochitos) provide options for ingredients
Anise seed, or aniseed, has a strong licorice flavor and has long been used to ease gas in the intestines and promote digestion. While traditionally eaten at Christmas, this cookie makes a great dessert after any heavy meal.
Below are two variations of the recipe. The first is a more authentic, traditional recipe, using lard and making 5 dozen. The second offers more options and makes 2 dozen cookies.
Traditional Biscochitos
- 6 cups sifted flour
- 3 teaspoons baking powder
- 1teaspoon salt
- 2 cups lard
- 1 1/2 cups sugar
- 2 or more teaspoons aniseeds
- 2 eggs
- 1/4 cup brandy
- 1 teaspoon Mexican vanilla
Dusting Mixture
- 1/4 cup sugar
- 1 tablespoon cinnamon
Directions:
- Cream lard with sugar and anise seeds using an electric mixer on medium speed.
- In a separate bowl beat eggs until light and fluffy and add to lard mixture.
- Mix together flour, baking powder and salt.
- Add flour mixture alternately with brandy to lard mixture, adding only enough brandy to form a stiff dough.
- Knead dough slightly and roll out to 1/4 to 1/2 inch thick.
- Cut with shaped cookie cutters. Dust tops with sugar/cinnamon mixture.
- Bake at 375 degrees until lightly browned, about 10 minutes.
- Makes 5 dozen.
Biscochitos with Options
- 1/2 cup shortening, lard or unsalted butter or margarine
- 2/3 cup sugar
- 1 egg
- 1 teaspoon anise seed (or 1/8 teaspoon anise extract)
- 1 tablespoon brandy
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup sugar mixed with 1/4 teaspoon cinnamon for dredging.
Directions:
- Preheat oven to 350 degrees.
- Using a food processor, mix first 5 ingredients, scraping down bowl as needed until well creamed.
- In a separate bowl, mix together flour, baking powder and salt with a fork.
- Mix in shortening mixture from food processor until no loose flour appears in the bowl and the dough sticks together as a mass.
- Chill, roll out, cut into shapes and sprinkle with sugar mixture OR drop by tablespoons on to a cookie sheet and flatten with the bottom of a glass that has been dipped in sugar/cinnamon mixture.
- Bake about 10 minutes until cookies turn a pale blond. Cookies that are cut thicker than 1/4-inch will be softer than thinner ones. They may also be baked at 375 degrees for 15 minutes until brown for a crisper cookie.
- Makes 2 dozen.
Many households make biscochitos as a family activity, with the children cutting out the shapes and sprinkling on the sugar and cinnamon. It's a great way to get ready for the holidays.
The copyright of the article Recipe: Mexican Biscochitos in Winter Recipes is owned by Robyn Harrison. Permission to republish Recipe: Mexican Biscochitos in print or online must be granted by the author in writing.
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