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Bizcochitos

Biscochitos

A light and delicate shortbread cookie infused with anise flavor and topped with cinnamon-sugar. Terrific for making during the holidays!
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Dessert

Equipment

  • Stand Mixer
  • Rolling Pin
  • Cookie Cutters
  • Parchment paper
  • Baking Sheets

Ingredients
  

  • 2 cups Lard or Shortening
  • 1 1/2 cups Sugar divided
  • 1 tsp Anise Seed
  • 2 Eggs
  • 6 cups All-Purpose Flour
  • 3 tsp Baking Powder
  • 1 tsp Salt
  • 1/4 cup Water can substitute white wine or dry sherry
  • 1 tsp Cinnamon

Instructions
 

  • Preheat oven to 350 degrees.
  • Beat the lard or shortening until creamy with a stand mixer outfitted with a paddle attachment. Gradually add 1 cup of the sugar, beating well. Stir in the anise seed. Add the eggs, one at a time, and beat until fluffy.
  • Whisk together the flour, baking powder, and salt. Gradually stir the flour mixture into the lard (shortening) mixture. The dough will look crumbly at this point, but don't worry: it will come together in the next step.
  • Add 1/4 cup of water, white wine or dry sherry to the mixture. Stir at low speed until the dough is well-mixed and smooth.
  • Dump the dough out onto a floured surface, and roll to 1/4" thickness. Use cookie cutters to cut out festive shapes. Place the cut-out cookies onto a parchment-lined baking sheet
  • Mix together the remaining 1/2 cup of sugar with the cinnamon. Sprinkle the cookies with the cinnamon-sugar mixture. Bake for 8-10 minutes, until cookies are set and lightly browned.
Keyword Cookies