Mexican Wedding Cookies

Biscochos

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Preparation info

  • Difficulty

    Medium

  • Makes

    300

    cookies

Appears in

Muy Bueno: Three Generations of Authentic Mexican Flavor

Muy Bueno

By Yvette Marquez-Sharpnack

Published 2013

  • About

This is one of our family’s traditional Christmas cookies. I have been making these since I was 15 years old. Every year at Christmas, mi mamá would ask me to make some because she loved the aroma of cinnamon during the holidays. These fragile cookies melt in your mouth and contain the exotic addition of anise with a hint of cinnamon. I’ve also made these delicious cookies for many memorable occasions since then. They are a Mexican tradition for weddings, quinceñeras, and Navidad. I used to make these cookies with my children when they were little. I would roll out the dough and then we’d carefully cut the dough into diamond shapes using a paring knife. Today I use a cookie press which makes for a lighter cookie. Either way they are delicioso and just as beautiful to display as they are scrumptious. Enjoy!

Ingredients

  • 6 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 tablespoons ground cinnamon (freshly ground if possible)
  • ¼ teaspoon ground ginger
  • 1 pound lard or shortening
  • 1 egg
  • cups granulated sugar
  • 1 tablespoon pure vanilla extract
  • ½ cup white wine, orange juice, or water
  • 2 tablespoons whole anise seeds

Cinnamon-Sugar Coating

  • 1 cup granulated sugar
  • ½ teaspoon ground cinnamon

Method

Preheat oven to 350 degrees F.

Sift flour with baking powder, salt, cinnamon, and ginger.

In a separate bowl, cream the lard or shortening until smooth. Add egg, sugar, vanilla, and your liquid of choice. Pour wet ingredients into flour mixture.

Add anise seeds at this time and knead cookie dough together. If mixture is too sticky add some more flour.

Roll on floured surface ¼-inch thick and cut out biscochos using a small-floured cookie cutter; or you can put the dough into a cookie press using your favorite design. When using a cookie cutter, you will have to re-knead and roll out the dough several times until you have used all of the dough.

Place the biscochos on an ungreased cookie sheet and bake for about 8 to 10 minutes on the bottom rack until brown.

While biscochos are baking, in a large mixing bowl, combine the sugar and cinnamon for the coating. Set aside.

After baking, place the warm biscochos in the cinnamon-sugar and coat. These cookies can be stored in freezer bags in the refrigerator or freezer.