Description
Mexican Bizcochitos are tender, crumbly shortbread-style cookies with a hint of anise and a crisp cinnamon sugar coating. A traditional New Mexican treat perfect for holidays and special occasions.
Ingredients
- 1 cup lard or unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 2 tablespoons orange juice or milk
- 1 teaspoon vanilla extract
- 1 teaspoon anise seeds, lightly crushed
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup granulated sugar (for coating)
- 1 ½ teaspoons ground cinnamon (for coating)
Instructions
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Cream the lard or butter with ¾ cup sugar until light and fluffy.
- Add egg, orange juice, vanilla extract, and anise seeds. Mix well.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add dry ingredients to the wet mixture, mixing until a soft dough forms.
- Roll dough out on a lightly floured surface to ¼-inch thickness and cut into desired shapes.
- Place cookies on prepared baking sheets and bake for 12–15 minutes, until bottoms are lightly golden.
- While still warm, gently toss cookies in cinnamon sugar mixture to coat evenly.
Notes
- Butter can be substituted for lard, but the texture will be slightly different.
- Add orange zest for a citrus-forward version.
- Reduce or omit anise for a milder flavor.
- Dough can be made a day in advance and refrigerated.
- Store in an airtight container at room temperature or freeze for up to two months.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 6g
- Sodium: 40mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 10mg
