Biscochitos are Mexican cookies that are made with anise seeds and sprinkled with cinnamon sugar. Just as there are several variations in the spelling (biscochos, bizcochitos, and biscochitos) there are many variations on the recipe, some of which include adding wine or orange juice for flavoring. Biscochitos can be rolled out with a rolling pin and cut out with cookie cutters or just sliced into diamond shapes.
Biscochitos
Ingredients
2 cups shortening or lard
1 cup sugar
1 teaspoon anise seed
2 eggs
6 cups all purpose flour, sifted
3 teaspoons baking powder
1 teaspoon salt
1/4 cup water or orange juice or white wine or dry sherry
1/2 cup sugar with 1 teaspoon of cinnamon for topping cookies
Directions
Preheat oven to 350 degrees
In a large mixing bowl, cream the shortening or lard thoroughly. Add in the sugar and anise seeds. Add in the eggs and beat until fluffy. Sift the flour with the baking powder and salt. Add to the shortening mixture. Add the water (or juice or wine) and knead until well-mixed. Chill dough for 1/2 an hour or overnight.
Roll out dough 1/4 inch thick on a lightly floured board. Use cookie cutters to cut into shapes or cut with a knife into 2 inch diamond shapes. You can also use the dough in a cookie press.
Place the cut out cookies on a baking sheet and sprinkle with the cinnamon sugar mixture. Bake in 350 degree oven for 8 to 10 minutes until lightly browned. Cool on a rack.
Makes 4 to 5 dozen cookies.
Your comments or requests for recipes are always welcome. For more recipes, cooking and entertaining tips, visit our websites at www.everydaycooking.recipecircle.com and www.mexican.recipecircle.com.
Published by Rosalind Hunt on December 7, 2006 12:54 PM
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