Mexican Christmas Butter Cookies (Biscochitos)

    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.

     

     

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    Ingredients
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    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
    Step 1
    Preheat oven to 350F.
    Step 2
    For cinnamon sugar: combine cinnamon and sugar and set aside.
    Step 3
    Cream lard and sugar together in a mixing bowl.
    Step 4
    Add egg one at a time until combined.
    Step 5
    Add anise extract.
    Step 6
    Add all purpose flour, baking powder and salt.
    Step 7
    If dough is dry add wine (if it needs more add 1 teaspoon at a time).
    Step 8
    Allow dough to chill for 30 minutes.
    Step 9
    Using small ice cream scooper, roll dough into balls and roll in cinnamon sugar.
    Step 10
    Bake for 9-10 minutes until dry and slightly brown. Serve.
    Photos

    Nutrition Facts

    Serving Size: 
    1 cookie
    Serving Per Recipe: 
    48
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    No votes yet
    25 mins
    Prep Time: 
    15 mins
    Cook Time: 
    10 mins
    Enter Quantity
    The base number of servings for this recipe is 48
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