BIZCOCHITOS
For authenticity, leave out the anise and use the mature seeds from cilantro (coriander.)There are native sweet wines from Mexico that are very similar to others, too.
Provided by Queen Dragon Mom
Categories Dessert
Time 25m
Yield 48 serving(s)
Number Of Ingredients 10
Steps:
- Cream fat and sugar until quite creamy.
- Add egg and beat until very fluffy.
- Sift together flour, baking powder and salt; add to creamed mixture.
- Stir in wine and anise seed.
- Roll dough to 1/4" thick and cut in plain squares or fancy shapes.
- Combine topping ingredients and sprinkle on top of each cookie.
- Bake in a preheated 350 oven for 15-20 minutes or until light brown.
- Freezes well.
BISCOCHITOS
Steps:
- Sift flour, baking powder, and salt. Cream the lard with sugar and anise seed on medium speed. In a separate bowl. beat eggs until light and fluffy. Add beaten eggs to creamed mixture. Mix together well, adding wine to form a stiff-like dough, add more wine, if necessary.
- Refrigerate dough overnight.
- Preheat oven to 350 degrees F.
- Remove dough from refrigerator and let stand for a while, until dough is soft enough to roll. Divide dough in quarters and roll to about 1/16 to 1/8-inch thickness. Cut with cookie cutter and place on cookie sheet. Bake for 12 to 15 minutes or until bottom of cookie is golden brown. Meanwhile, mix together the sugar and cinnamon in a bowl. Drop the baked cookies into sugar and cinnamon mixture and set aside to cool.
MEXICAN BIZCOCHITOS (CRUSTY SWEET BISCUIT)
This is a crusty sweet biscuit that is good served with hot chocolate, coffee or tea. It is an inexpensive, very quick and easy treat. I like them best when they are fresh from the oven. They are very easy to prepare and I've added a little cinnamon to the powdered sugar that is mixed in with the butter. I like to make them on mornings we get to sleep in for a late morning "get yourself going" sweet biscuit served with coffee. I also like to make them if I know my girlfriends are coming over for morning coffee. I found this in a little South West cookbook about 10 yrs ago. Just something special for those of us that don't (but should,smile) eat breakfast. They are an easy treat for the kids to help make. You need to help them roll them in the powdered sugar, as it is done when hot from the oven. I'm not sure how long they would keep,,ours are always gone! I believe they should be ok stored in a zip locked bag,,for a day or so. I want to try doubling recipe to freeze some to have on hand as I think they would freeze well, but I'm not sure how good they would be re-heated. This is not a large quantity recipe, just enough for a couple biscuits for 2 people.
Provided by peppermintkitty
Categories < 30 Mins
Time 25m
Yield 24 biscuits
Number Of Ingredients 7
Steps:
- Cream together butter and powdered sugar.
- Add in flour, pecans and vanilla and mix together.
- Roll dough into 1-inch balls.
- Place on a greased baking sheet.
- Flatten with bottom of a glass that has been dipped in powdered sugar.
- Bake in 300°F preheated oven for 15-20 minutes.
- When done, roll each in powdered sugar while still warm.
- If you like cinnamon, you may add it to the dough or in the powdered sugar you roll the baked biscuit inches.
- My granddaughter likes to spread a little jam on hers, but that is too sweet for me.
- Best served warm from the oven with coffee, hot chocolate or your favorite warm drink.
SWEET BISCUITS FOR BREAKFAST OR SHORTCAKE
I wanted a sweet biscuit, but found that the more sugar I used, the heavier they would be. I started experimenting with a basic rolled biscuit recipe from The Joy of Cooking, and came up with this. The way you handle the dough is important, and be sure to use a sharp cutter to cut the rounds, so all of the edges puff up. A preheated oven and an insulated cookie sheet are necessary. If you don't have an insulated sheet, put two regular sheets together. Recipe is easily doubled. I've served this as shortcake with strawberries and whipped cream, and we also like it at breakfast with apple jelly.
Provided by Loves2Teach
Categories Breads
Time 35m
Yield 9 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400, I place a rack in lowest position in the oven.
- Combine dry ingredients.
- Cut in butter.
- Stir in liquid until it just begins to pull from the sides- it will be pretty moist.
- Spread 1/4 C flour on a pastry board and dump the dough onto the flour.
- Gently turn the dough until all sides are covered with flour.
- Knead by gently rubbing the dough into the flour, a scant 8 to 10 turns.
- Pat the dough into a 1 inch thich slab.
- Cut into rounds with a sharp round biscuit cutter- I use a 2 1/2 inch cutter-- you can push the scraps together to make room to cut a few more, try not to knead it too much.
- Place on insulated cookie sheet about 1/2 inch apart.
- Put in HOT oven and bake for 12- 15 minutes.
- You can test by lifting the top layer of the center biscuit; if it's done it will look dry inside and the edges will be golden.
- (I get 9 biscuits when I use a 2 1/2" cutter).
Nutrition Facts : Calories 270.1, Fat 12.8, SaturatedFat 8, Cholesterol 34.6, Sodium 389.9, Carbohydrate 35.1, Fiber 0.8, Sugar 9.9, Protein 3.9
BISCOCHITOS
Rendering your own lard is what really makes these anise-flavored Mexican sugar cookies stand out, but you can use vegetable shortening in a pinch. Martha made this recipe on "Martha Bakes" episode 711.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 4 dozen
Number Of Ingredients 12
Steps:
- In the bowl of an electric mixer fitted with the paddle attachment, mix 1 cup sugar and the lard on medium-high speed until light and fluffy, about 3 minutes. Add egg; beat to combine. Add vanilla, Grand Marnier, and zest; beat to combine.
- Sift flour, baking powder, and salt. Gradually beat flour mixture into sugar mixture on low speed. Beat in anise seeds. On medium, gradually add 2 tablespoons water or more to form a ball. Divide dough in half; shape into disks. Wrap each disk in plastic; chill 1 hour.
- Preheat oven to 350 degrees with rack in center. Combine cinnamon and remaining 3/4 cup sugar in a small bowl.
- On a floured surface, roll the dough to 1/4 inch thick. Cut dough into moons, stars, or shapes you like with a 2-inch cutter; lightly sift cinnamon-sugar over each shape. Place on parchment-lined baking sheets. Bake, 1 sheet at a time, 10 to 12 minutes; cookies should be set but not brown. Transfer the cookies and parchment to a wire rack to cool. Repeat with the remaining batches.
EASY BIZCOCHITOS
Bizcochitos, with their wonderful citrus and spice flavors, are special cookies we look forward to each year. It just isn't Christmas Eve at our house if we don't have these cookies with mugs of Mexican hot chocolate.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 3 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, combine cookie mix, flour, orange zest and aniseed. Stir in melted butter, egg and vanilla until blended., Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or until firm enough to roll., Preheat oven to 375°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 2-in. cookie cutter., Place 1 in. apart on ungreased baking sheets. In a small bowl, mix sugar and cinnamon; sprinkle over cookies. Bake 6-9 minutes or until edges are light brown. Remove to wire racks to cool.
Nutrition Facts : Calories 93 calories, Fat 4g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 52mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
CRUSTY YUMMY BISCUITS
I got this recipe from a Taste of Home Cookbook. It was originally intended for serving one or two people, but I just doubled the recipe for more. Very good biscuits, tasty and they're quick and easy to make. *This is the version already doubled, divide measurments in half to fix the original version.
Provided by i_luv_chocolate
Categories Breads
Time 25m
Yield 12 biscuits, 6 serving(s)
Number Of Ingredients 6
Steps:
- In a bowl, combine the flour, baking powder, and salt.
- Combine milk and oil, pour over the dry ingredients and stir just until moistened.
- Turn out onto a floured surface; knead dough 5-6 times.
- Roll out dough to 1/2 inch thickness; cut with a floured biscuit cutter.
- Place on a greased baking sheet.
- Bake at 425 degrees for 13-15 minuted or until golden brown.
- Brush with melted butter to prevent hardening of the biscuits.
- Serve warm with butter, honey, or preserves.
BISCOCHITOS TRADITIONAL COOKIES
This is New Mexico's traditional cookie. A great thick sugar cookie that is dusted with cinnamon-sugar. The traditional shape is fleur-de-lis, but use your favorite cookie cutters if you like.
Provided by Anonymous
Categories World Cuisine Recipes Latin American Mexican
Time 25m
Yield 72
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Sift the flour, baking powder and salt into a bowl, and set aside.
- In a large bowl, cream together the lard and 1 1/2 cups sugar until smooth. Mix in the anise seed, and beat until fluffy. Stir in the eggs one at a time. Add the sifted ingredients and brandy, and stir until well blended.
- On a floured surface, roll the dough out to 1/2 or 1/4 inch thickness, and cut into desired shapes using cookie cutters. The traditional is fleur-de-lis. Place cookies onto baking sheets. Mix together the 1/4 cup of sugar and cinnamon; sprinkle over the tops of the cookies.
- Bake for 10 minutes in the preheated oven, or until the bottoms are lightly browned.
Nutrition Facts : Calories 113 calories, Carbohydrate 13 g, Cholesterol 10.6 mg, Fat 5.9 g, Fiber 0.3 g, Protein 1.3 g, SaturatedFat 2.3 g, Sodium 24.2 mg, Sugar 4.9 g
MEXICAN MOCHA
This is such a pleasant morning or evening or anytme) hot chocolate/coffee drink. You really must try it. Credit for this recipe goes to my favorie "Low Fat Mexican Recipses."
Provided by Happy Hippie
Categories Tex Mex
Time 15m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- In a large saucepan, combine coffee, milk, cocoa powder and sugar and bring to a boil.
- Remove from heat and add cinnamon and vanilla.
- Pour into a blender and process on high until frothy.
- Serve hot.
Nutrition Facts : Calories 70.7, Fat 1.2, SaturatedFat 0.7, Cholesterol 1.6, Sodium 51.5, Carbohydrate 13.4, Fiber 2.4, Sugar 4.4, Protein 4.8
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