Best 5 Bizcochos Mexican Holiday Cookies Recipes

BIZCOCHITO (MEXICAN HOLIDAY COOKIE)

Steps:

• 1. Preheat oven to 350* Non greased cookie sheet Cream butter, sugar, and anise Beat eggs, and add to butter and sugar mixture, cream... Stir together in separate bowl, flour, baking powder, and salt, and cinnamon.
• 2. Stir into cream mixture... Alternate the dry mixture with Gran Marnie, cream together.
• 3. Turn out on floured board knead several times...Roll to 1/8 inch thick and cut with biscuit cutter or floured glass, or cookie cutter..
• 4. Dust tops with sugar and cinnamon... Bake on ungreased cookie sheet for 8 to 10 minutes at 350* cool cookies onto rack....

BIZCOCHOS (MEXICAN HOLIDAY COOKIES)

Steps:

• Whip lard until creamy.
• Mix wine (or fruit juice), 1 cup sugar, 1 tablespoon cinnamon and anise.
• Add this to lard.
• Mix with wooden spoon.
• Add egg yolks; mix well.
• Add sufficient flour to make a soft dough; roll out 1/2 inch thick.
• Cut in desired shapes and place on greased cookie sheet.
• Bake 15 minutes at 350 degrees.
• Check often to prevent burning.
• Mix remaining cinnamon and sugar.
• Dredge cookies in this mixture while they are still warm.

BISCOCHITOS TRADITIONAL COOKIES

Steps:

• 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.

EASY BIZCOCHITOS

Steps:

• In a large bowl, combine cookie mix, flour, orange zest and aniseed. Stir in melted butter, egg and vanilla until blended., Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or until firm enough to roll., Preheat oven to 375°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 2-in. cookie cutter., Place 1 in. apart on ungreased baking sheets. In a small bowl, mix sugar and cinnamon; sprinkle over cookies. Bake 6-9 minutes or until edges are light brown. Remove to wire racks to cool.

HOLIDAY COOKIES

Steps:

• Combine flour, baking powder, 1 teaspoon cinnamon and nutmeg in medium bowl. Set aside.
• Combine butter and 3/4 cup sugar in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy (1 to 2 minutes). Add eggs and vanilla; continue beating until well mixed (1 minute). Reduce speed to low; add flour mixture. Beat until well mixed (1 to 2 minutes). Cover; refrigerate until firm (3 to 4 hours).
• Heat oven to 375°F Combine 1 cup sugar and 1/2 teaspoon cinnamon in small bowl. Shape rounded teaspoonfuls of dough into 1-inch balls. Roll in sugar mixture. Place 2 inches apart onto ungreased cookie sheet. Bake for 9 to 11 minutes or until set.
• Roll in sugar-cinnamon mixture again while warm, if desired.