Best 5 Easy Bizcochitos Recipes
Embark on a culinary journey to the heart of New Mexican cuisine with our delightful Bizcochitos recipes. These traditional cookies, pronounced "bee-thoh-chee-toh," are a beloved treat that has been passed down through generations.
Bizcochitos, meaning "little cakes" in Spanish, are a staple of New Mexican culture and a cherished part of local celebrations, often enjoyed during holidays and special occasions. Their unique flavor profile, a harmonious blend of sweet, savory, and slightly anise-infused notes, captivates taste buds and leaves a lasting impression.
Our collection of recipes offers a variety of options to suit every preference and dietary need. From the classic Bizcochitos recipe, which remains true to the traditional flavors and textures, to the delectable Vegan Bizcochitos, crafted with plant-based ingredients for a guilt-free indulgence, there's a Bizcochitos recipe for every palate.
For those with a sweet tooth, the Chocolate-Dipped Bizcochitos tantalize with their rich chocolate coating, while the Pumpkin Bizcochitos infuse the traditional dough with warm autumnal spices and pumpkin puree. For a gluten-free delight, try our Gluten-Free Bizcochitos, which showcase the same irresistible flavors without compromising on texture.
No matter which recipe you choose, our detailed instructions and helpful tips ensure that you'll create perfect Bizcochitos every time. Whether you're a seasoned baker or a novice in the kitchen, we'll guide you through the process, ensuring a successful and enjoyable baking experience.
So, gather your ingredients, preheat your oven, and let's embark on a delightful journey into the world of Bizcochitos. These exquisite cookies promise to become a cherished part of your baking repertoire, bringing joy and satisfaction to every bite.
BISCOCHITOS
Biscochitos are a shortbread-like cookie flavored with cinnamon and anise. They're easy to make and are delicious for the holidays!
Provided by Kelsie
Categories Dessert
Time 45m
Number Of Ingredients 11
Steps:
- Sift the flour, baking powder, and salt together into a medium bowl.
- Beat the butter and shortening together in a large bowl with an electric mixer set to medium speed. When the mixture is very creamy, add add 3/4 cup sugar, the egg, the anise, and the vanilla, then beat to combine.
- Scrape down the sides and bottom of the bowl, then turn mixer to low and beat in the dry ingredients until just incorporated-don't over-mix, the dough will be crumbly.
- With mixer still on low, beat in 1/4 cup of brandy. If necessary, continue adding brandy 1 tablespoon at a time to make a firm, cohesive dough.
- Divide the dough into 2 equal portions and wrap each with plastic wrap. Chill for 30 minutes (or up to 1 day).
- Preheat the oven 350 degrees. Line 2 large baking sheets with parchment paper or spray with cooking spray.
- Working with 1 portion of dough at at time, roll out to 1/4-inch thickness on a lightly floured work surface. Cut with a 2 1/2-inch cookie cutter.** Arrange cut-out cookies 2 inches apart on prepared baking sheets.
- Bake 10 to 16 minutes, until lightly browned. Cool on baking sheets for 1 minute, then transfer to a wire rack set on a large rimmed baking sheet (or any surface that's easy to clean).
- While cookies are still hot, stir together the remaining 1/3 cup sugar and the cinnamon. Dust the hot cookies with the cinnamon sugar mixture, then let the cookies cool.
- Uneaten cookies can be stored in an airtight container at room temperature for up to 3 days or in the freezer for up to 3 months.
BISCOCHITOS TRADITIONAL COOKIES
This is New Mexico's traditional cookie. A great thick sugar cookie that is dusted with cinnamon-sugar. The traditional shape is fleur-de-lis, but use your favorite cookie cutters if you like.
Provided by Anonymous
Categories World Cuisine Recipes Latin American Mexican
Time 25m
Yield 72
Number Of Ingredients 10
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.
Nutrition Facts : Calories 113 calories, Carbohydrate 13 g, Cholesterol 10.6 mg, Fat 5.9 g, Fiber 0.3 g, Protein 1.3 g, SaturatedFat 2.3 g, Sodium 24.2 mg, Sugar 4.9 g
BIZCOCHITOS
Provided by Food Network Kitchen
Time 1h15m
Yield about 48 cookies
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Whisk the flour, baking powder and salt in a medium bowl.
- Beat the shortening in a stand mixer with the paddle attachment on medium-high speed until fluffy. Reduce the mixer speed to low; beat in 2/3 cup sugar, then the egg. Add 2 tablespoons wine and the anise seeds and beat until combined. Gradually beat in the flour mixture. If the dough is too dry, mix in up to 2 more tablespoons wine. Cover and refrigerate 15 minutes.
- Mix the remaining 1/2 cup sugar and the cinnamon in a shallow bowl. On a lightly floured surface, roll out the dough to 1/4 inch thick. Cut out cookies with a 2 1/2-inch cookie cutter. Press the top of each cookie in the cinnamon sugar to coat, then arrange on the prepared baking sheets, about 1 inch apart. Bake until the edges are golden, 10 to 15 minutes. Let cool about 3 minutes on the baking sheets, then transfer the cookies to racks to cool completely. Store in an airtight container for up to 1 week.
BISCOCHITOS
Steps:
- Sift flour, baking powder, and salt. Cream the lard with sugar and anise seed on medium speed. In a separate bowl. beat eggs until light and fluffy. Add beaten eggs to creamed mixture. Mix together well, adding wine to form a stiff-like dough, add more wine, if necessary.
- Refrigerate dough overnight.
- Preheat oven to 350 degrees F.
- Remove dough from refrigerator and let stand for a while, until dough is soft enough to roll. Divide dough in quarters and roll to about 1/16 to 1/8-inch thickness. Cut with cookie cutter and place on cookie sheet. Bake for 12 to 15 minutes or until bottom of cookie is golden brown. Meanwhile, mix together the sugar and cinnamon in a bowl. Drop the baked cookies into sugar and cinnamon mixture and set aside to cool.
BISCOCHITOS
Rendering your own lard is what really makes these anise-flavored Mexican sugar cookies stand out, but you can use vegetable shortening in a pinch. Martha made this recipe on "Martha Bakes" episode 711.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 4 dozen
Number Of Ingredients 12
Steps:
- In the bowl of an electric mixer fitted with the paddle attachment, mix 1 cup sugar and the lard on medium-high speed until light and fluffy, about 3 minutes. Add egg; beat to combine. Add vanilla, Grand Marnier, and zest; beat to combine.
- Sift flour, baking powder, and salt. Gradually beat flour mixture into sugar mixture on low speed. Beat in anise seeds. On medium, gradually add 2 tablespoons water or more to form a ball. Divide dough in half; shape into disks. Wrap each disk in plastic; chill 1 hour.
- Preheat oven to 350 degrees with rack in center. Combine cinnamon and remaining 3/4 cup sugar in a small bowl.
- On a floured surface, roll the dough to 1/4 inch thick. Cut dough into moons, stars, or shapes you like with a 2-inch cutter; lightly sift cinnamon-sugar over each shape. Place on parchment-lined baking sheets. Bake, 1 sheet at a time, 10 to 12 minutes; cookies should be set but not brown. Transfer the cookies and parchment to a wire rack to cool. Repeat with the remaining batches.
Tips:
- Use softened butter: This will help the dough come together more easily and will result in a more tender cookie.
- Chill the dough before baking: This will help the cookies hold their shape and prevent them from spreading too much.
- Bake the cookies until they are just set: Overbaking will make them dry and crumbly.
- Let the cookies cool completely before storing them: This will help them keep their shape and flavor.
- Store the cookies in an airtight container at room temperature for up to 3 days.
Conclusion:
Bizcochitos are a delicious and easy-to-make cookie that is perfect for any occasion. They are a popular treat in New Mexico and can be found in many bakeries and restaurants. If you are looking for a new cookie to try, be sure to give bizcochitos a try. You won't be disappointed!
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