Every year around the holidays, my mom would always make these traditional Mexican cookies called biscochitos. With rich cinnamon flavor and a crunchy outside layer, they’re perfect for holiday gatherings and gift-giving!
Ingredients: 1/2 cup butter or margarine (softened), 1 cup sugar, 2 cups flour, 3 tablespoons ground cinnamon, 1/5 teaspoon salt, 4 eggs (room temp.), 2 teaspoons vanilla extract. Instructions: Preheat oven to 350 degrees F (175 degrees C) and line baking sheets with parchment paper or silicone mats. In a large bowl whisk together softened butter and sugar until smooth; add in flour gradually while stirring constantly with fork until dough is crumbly but not dry; set
prep: 15 mins cook: 10 mins total: 25 mins Servings: 72 Yield: 6 dozen
1 tablespoon ground cinnamon
2 cups lard
1 tablespoon baking powder
6 cups all-purpose flour
¼ cup brandy
1 ½ cups white sugar
2 teaspoons anise seed
¼ teaspoon salt
¼ cup white sugar
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.
Per Serving: 113 calories; protein 1.3g; carbohydrates 13g; fat 5.9g; cholesterol 10.6mg; sodium 24.2mg.