Bizcochitos

IMG_9855

IMG_9788

IMG_9790

IMG_9844


Happy Cinco de Mayo

In the spirit of the holiday I went in search of something traditionally mexican that I could bake in celebration of the day.  I didn’t want to make Churros or Flan, I wanted something a little different.  In my search I came across these obscure little shortbread like cookies that sounded quite delicious.  Flavored with cinnamon and anise, (and I just happened to have an unopened bottle of anise seeds in the cupboard), these Bizcochito cookies are a simple, quick to mix, rolled dough.

These crispy, tender and traditionally lard based cookies are a variation on the traditional Mexican Wedding Cakes (cookies).  Bizcochitos were developed in New Mexico and are served during special celebrations and religious holidays, especially around the Christmas season. In the traditional recipe anise, cinnamon and orange are the pronounced flavors.  I also saw variations with lemon instead of orange and some with no citrus at all.  I came up with this quite lovely combination of Orange and Coconut, mostly because I wanted to use ingredients that I already had on hand.  I must say they turned out fantastic.  Super tender, light and crisp.

I then went kinda Bizcochito-CRAZY.  I decided that I wanted to make the traditional style with a bit of ginger and finely chopped pecans, pulling that from the Mexican Wedding Cakes.  But then again I thought, “Its CINCO DE MAYO, and whats Cinco de Mayo without some TEQUILA.  Boom! Tequila-Lime Bizcochito.  Done and Done.  All of the variation turned out perfectly and quite tasty. I sent Eric to work with about 20 of each and he said they were gone in minutes.

Tell me what you think.  Which one is your favorite? Bizcochito a new favorite easy go to cookie.


Orange Coconut Bizcochitos
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 40
 
This variation of the traditional Bizcochitos offers a light orange and coconut flavor with a hint of anise.
Ingredients
  • ½ cup shortening
  • ½ cup coconut oil
  • ¾ cup granulated sugar
  • 2 eggs
  • 1 Tbls orange zest
  • 1 tsp anise seeds
  • 1 tsp coconut extract
  • 2½ cups flour
  • 1½ tsp baking powder
  • ½ tsp salt
  • Sugar Topping
  • ½ cup granulated sugar
  • 3 Tbls shredded coconut
Instructions
  1. Preheat over to 350 degrees
  2. Prepare baking sheets lining with parchment
  3. In the bowl of food processor add ½ cup sugar and shredded coconut. Pulse 5-6 times to mix well. Set aside.
  4. In a separate bowl sift together flour, baking powder and salt. Set aside.
  5. In bowl of stand mixer with paddle attachment or in large bowl with hand mixer combine shortening and coconut oil and mix well until begins to get airy.
  6. Slowly add in sugar and continue to blend well on medium until the sugar begins to dissolve slightly.
  7. Lower mixer speed and add in eggs. Blend until well combined.
  8. Add in zest, anise seeds and coconut extract. Blend well. Stop mixing to scrape down sides and blend again.
  9. On low, spoon in flour mix. Mix on low until the dough begins to pull away from the sides of the bowl then stop the mixture. Using a rubber spatula pull the dough together and pour out onto a wide sheet of plastic wrap.
  10. Wrap plastic wrap loosely around the dough at the same time pressing the dough down into a disc about ½ inch in thickness. Refrigerate dough for at least 30 minutes to overnight.
  11. Pull chilled dough from refrigerator and cut in ½ or ¼ to work with smaller amount.
  12. Roll out on a lightly floured surface to ¼ inch thickness, cut to desired shape and place cookies about ½ inch apart onto prepared baking sheets.
  13. Generously sprinkle the tops with the coconut sugar topping.
  14. Bake in preheated oven 10-14 minutes rotating the baking sheet halfway through baking.
  15. Cool on wire rack. Store in airtight container for 8-10 days.
Notes
Chilled dough will hold for several days if you are making these in advance.

This dough is quite soft and tender, as you roll it be sure to keep the surface floured. If the dough tears just gently press together with fingers and continue to flour and roll. The dough will come back together and smooth as you continue.

You can gently reroll the scraps

IMG_9863


Other Variations

Traditional Bizcochitos
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 50
 
Traditional style with ginger and pecans
Ingredients
  • 1 cup shortening
  • ¾ cup granulated sugar
  • 2 egg yolks
  • 1 tsp vanilla
  • 1 Tbls orange zest
  • ¼ cup orange juice
  • 1½ anise seeds
  • 3 cups flour
  • 1½ tsp baking powder
  • ¼ tsp salt
  • ½ tsp ground ginger
  • 1 cup finely chopped pecans
  • Cinnamon Sugar Topping
  • ½ cup granulated sugar
  • 1 tsp cinnamon
Instructions
  1. Preheat over to 350 degrees
  2. Prepare baking sheets lining with parchment
  3. In a small bowl combine ½ cup sugar and cinnamon.
  4. In a separate bowl sift together flour, baking powder, salt and ginger. Set aside.
  5. In bowl of stand mixer with paddle attachment or in large bowl with hand mixer whip shortening and mix well until begins to get airy.
  6. Slowly add in sugar and continue to blend well on medium until the sugar begins to dissolve slightly.
  7. Lower mixer speed and add in egg yolks. Blend until well combined.
  8. Add in zest, anise seeds and orange juice. Blend well. Stop mixing to scrape down sides and blend again.
  9. On low, spoon in flour mix. Mix on low until the dough begins to pull away from the sides of the bowl then stop the mixture. Using a rubber spatula, fold in the pecans and pull the dough together. Pour out onto a wide sheet of plastic wrap.
  10. Wrap plastic wrap loosely around the dough at the same time pressing the dough down into a disc about ½ inch in thickness. Refrigerate dough for at least 30 minutes to overnight.
  11. Pull chilled dough from refrigerator and cut in ½ or ¼ to work with smaller amount.
  12. Roll out on a lightly floured surface to ¼ inch thickness, cut to desired shape and place cookies about ½ inch apart onto prepared baking sheets.
  13. Generously sprinkle the tops with the cinnamon sugar topping.
  14. Bake in preheated oven 10-14 minutes rotating the baking sheet halfway through baking.
  15. Cool on wire rack. Store in airtight container for 8-10 days.
Tequila-Lime Bizcochitos
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 30
 
In honor of Cinco de Mayo these are lightly spiked with Tequila and fresh lime juice and zest.
Ingredients
  • 1 cup shortening
  • ¾ cup sugar
  • 2 egg yolks
  • 3 Tbls Tequila
  • Zest of 1 medium lime
  • Juice of 2 medium limes
  • 1 tsp anise seeds
  • 2½ cups flour
  • 1½ tsp baking powder
  • 1 tsp salt
  • Lime Sugar Topping
  • ½ sugar
  • 1 Tbls lime zest
Instructions
  1. Preheat over to 350 degrees
  2. Prepare baking sheets lining with parchment
  3. In the bowl of food processor add ½ cup sugar and 1 Tbls of lime zest. Pulse 5-6 times to mix well. Set aside.
  4. In a separate bowl sift together flour, baking powder and salt. Set aside.
  5. In bowl of stand mixer with paddle attachment or in large bowl with hand mixer whip shortening and mix well until begins to get airy.
  6. Slowly add in sugar and continue to blend well on medium until the sugar begins to dissolve slightly.
  7. Lower mixer speed and add in egg yolks. Blend until well combined.
  8. Add in zest, anise seeds and lime juice. Blend well. Stop mixing to scrape down sides and blend again.
  9. On low, spoon in flour mix. Mix on low until the dough begins to pull away from the sides of the bowl then stop the mixture. Using a rubber spatula pull the dough together and pour out onto a wide sheet of plastic wrap.
  10. Wrap plastic wrap loosely around the dough at the same time pressing the dough down into a disc about ½ inch in thickness. Refrigerate dough for at least 30 minutes to overnight.
  11. Pull chilled dough from refrigerator and cut in ½ or ¼ to work with smaller amount.
  12. Roll out on a lightly floured surface to ¼ inch thickness, cut to desired shape and place cookies about ½ inch apart onto prepared baking sheets.
  13. Generously sprinkle the tops with the lime sugar topping.
  14. Bake in preheated oven 10-14 minutes rotating the baking sheet halfway through baking.
  15. Cool on wire rack. Store in airtight container for 8-10 days.

 

Nicole

Leave a Reply

Your email address will not be published.

Rate this recipe: