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Mexican Christmas Butter Cookies (Biscochitos)

Mexican Christmas Butter Cookies (Biscochitos) Recipe

This Mexican Christmas cookie is a combination of a shortbread and a snickerdoodle. A soft butter cookie base is livened up with the addition of anise seed extract and a generous dusting of cinnamon sugar.

 

 


Ingredients
For the Cookie Dough
1/2
pound
lard (butter or shortening can be used too)
3/4
cup
granulated sugar
1
egg (plus 1 egg yolk)
1
teaspoon
anise seed extract
3
cups
all purpose flour
2
teaspoons
baking powder
1/2
teaspoon
salt
1/4
cup
sweet white wine
For the Cinnamon Sugar
1
cup
granulated sugar
1
teaspoon
ground cinnamon
Directions
Preheat oven to 350F.
For cinnamon sugar: combine cinnamon and sugar and set aside.
Cream lard and sugar together in a mixing bowl.
Add egg one at a time until combined.
Add anise extract.
Add all purpose flour, baking powder and salt.
If dough is dry add wine (if it needs more add 1 teaspoon at a time).
Allow dough to chill for 30 minutes.
Using small ice cream scooper, roll dough into balls and roll in cinnamon sugar.
Bake for 9-10 minutes until dry and slightly brown. Serve.

The base number of servings for this recipe is 48
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