• Prep Time
    15 Mins
  • Cook Time
    0 Mins
  • Total Time
    15 Mins
  • The base number of servings for this recipe is 48
    OK

    Search recipes

    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
    OK

    Write a Review