Mi Tierra Biscochitos Food

BIZCOCHITOS

Bizcochitos image

Provided by Food Network Kitchen

Time 1h15m

Yield about 48 cookies

Number Of Ingredients 9

Ingredients

3 cups all-purpose flour, plus more for dusting
2 teaspoons baking powder
1/2 teaspoon salt
1 cup vegetable shortening
2/3 cup plus 1/2 cup sugar
1 large egg
2 to 4 tablespoons red wine, brandy or sherry
1 to 1 1/2 teaspoons crushed anise seeds
1 teaspoon ground cinnamon

Steps:

Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Whisk the flour, baking powder and salt in a medium bowl.
Beat the shortening in a stand mixer with the paddle attachment on medium-high speed until fluffy. Reduce the mixer speed to low; beat in 2/3 cup sugar, then the egg. Add 2 tablespoons wine and the anise seeds and beat until combined. Gradually beat in the flour mixture. If the dough is too dry, mix in up to 2 more tablespoons wine. Cover and refrigerate 15 minutes.
Mix the remaining 1/2 cup sugar and the cinnamon in a shallow bowl. On a lightly floured surface, roll out the dough to 1/4 inch thick. Cut out cookies with a 2 1/2-inch cookie cutter. Press the top of each cookie in the cinnamon sugar to coat, then arrange on the prepared baking sheets, about 1 inch apart. Bake until the edges are golden, 10 to 15 minutes. Let cool about 3 minutes on the baking sheets, then transfer the cookies to racks to cool completely. Store in an airtight container for up to 1 week.

BISCOCHITOS

Biscochitos image

Provided by Food Network

Categories dessert

Time 53m

Yield 5 dozen

Number Of Ingredients 10

Ingredients

6 cups flour
3 teaspoons baking powder
1 teaspoon salt
1 pound lard (a must, no substitutes)
1 1/2 cups sugar
2 teaspoons anise seed
2 eggs
1/2 cup sweet table wine
1/4 cup sugar
1 tablespoon cinnamon

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.

MI TIERRA BISCOCHITOS

Mi Tierra Biscochitos image

Biscochitos are the best thing to get with your coffee when you eat breakfast at a Mexican bakery. Mi Tierra makes my favorite version of these rich Mexican cookies. Sorry, there is no substitute for the lard-it's the secret ingredient!

Provided by Robb Walsh

Categories Cookies Mixer Egg Breakfast Bake Brandy Anise Cinnamon Pastry Kidney Friendly Dairy Free Peanut Free Tree Nut Free Soy Free

Yield Makes 36 to 48 cookies

Number Of Ingredients 8

Ingredients

6 cups well-sifted flour
3 teaspoons baking powder
1 teaspoon salt
1 1/2 cups sugar, plus 1/4 cup mixed with 1 tablespoon cinnamon, on a plate
2 teaspoons anise seed
1 pound lard
2 eggs, beaten
1/2 cup brandy or sweet wine

Steps:

Put the flour, baking powder, salt, the 1 1/2 cups sugar, and the anise seed in the bowl of an electric mixer and blend at low speed. Add the lard in small batches, increasing the mixer speed to medium until the lard is well incorporated. Reduce the speed to low and add the beaten eggs and the brandy.
Cover the mixing bowl with plastic wrap and refrigerate for 24 hours.
When ready to bake the cookies, preheat the oven to 350°F. Form the dough into Ping-Pong-ball-sized pieces. Place 12 balls on each of four cookie sheets. Dip a fork in dry flour and press the balls twice to form a crisscross pattern. The resulting cookie should be only about 1/4 inch high. Bake for 12 minutes or until the edges and bottoms are golden brown.
Remove from the oven. Using a spatula and spoon, drop the baked cookies one by one into the sugar and cinnamon mixture and roll gently to coat. Set aside to cool.

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