Return to Cutout Cookie Recipes

 

Bizcochitos

5 star rating
 

Add a Photo

Submitted by: Kristina, "The Budget Diva"

 

This cookie from New Mexico uses anise seeds for its licorice-flavor, and has the tops of the cutout cookies dipped in a sugar and cinnamon mixture before baking.
 

Ingredients

  • 2 cups shortening
  • 1 1/3 cup sugar
  • 1 tablespoon anise seed
  • 2 egg yolks, slightly beaten
  • 1/2 to 1 cup water
  • 6 cups flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • Topping:
  • 1/4 cup sugar
  • 1 tablespoon cinnamon

Save Recipe

Interact

 
Method

Preheat oven to 350 degrees. In a large mixing bowl, use an electric mixer to cream the shortening with the sugar and anise seed. Beat in egg yolks and 1/2 cup of the water. In another bowl, stir together flour, baking powder and salt until thoroughly combined. Gradually add to shortening mixture and mix well. Add up to 1/2 cup more water, if needed, to make dough hold together. On a floured board or a large piece of waxed paper, roll out dough to 1/4-inch thickness and cut into shapes with cookie cutters. Topping: In a wide dish or bowl, thoroughly mix sugar and cinnamon, then dip tops of cookies, one at a time, into sugar mixture. Place cookies, sugar side up, on an ungreased baking sheet. Bake 8-10 minutes or until bottoms are golden.

 

Notes: In 1989 bizcochitos became the official state cookies of New Mexico, by an act that made it the first state in the Union to have an official cookie.

 

Number of Servings: 3 dozen

 

Submitted by: Kristina, "The Budget Diva" ()

Comment
 
 

Advertisement