Mexican Biscochitas
Mexican Biscochitas are a traditional New Mexican Christmas cookie, flavored with anise seeds and coated with cinnamon and sugar.
Equipment
- Stand mixer with a paddle attachment or hand mixer
- Baking Sheets
- Mixing bowls
Ingredients
- 3 cups flour
- 1½ tsp baking powder
- ½ tsp salt
- ¾ cup sugar
- 1 cup vegetable shortening
- 3 tbsp anise seeds
- 3 tbsp brandy
Cinnamon Sugar Topping
- ½ cup sugar
- 1 tbsp cinnamon
Instructions
- Preheat oven to 350℉. Line a baking sheet with parchment paper.
- In a mixing bowl combine flour, baking powder and salt. Set aside.
- Using a stand mixer with a paddle attachment or a hand mixer, cream the vegetable shortening and sugar until light and fluffy.
- Add the eggs and anise and mix until combined.
- Gradually add the flour mixture, alternating with the brandy, beating at a low speed until a soft dough forms.
- On a lightly floured surface, roll out the dough to about ¼ to ½-inch thickness. Use cookie cutters to create your desired shapes, such as stars, hearts, or circles. Place the cutouts onto the prepared baking sheets.
- Bake for 9-11 minutes, or until the edges are lightly golden.
- Remove from oven and let sit on the baking sheet for 2-3 minutes before removing.
- In a mixing bowl, stir together ½ cup of sugar with 1 tbsp of cinnamon.
- While the cookies are still warm, gently toss them in the cinnamon sugar mixture until fully coated. Then place on a wire rack and cool completely.
- Serve and enjoy!
- Store cookies in an airtight container for 5-7 days. Freeze in an airtight container for up to 3 months, place wax paper between layers.