Mexican Biscochito Cookies

Mexican Biscochito Cookies Recipe - Delicious and Authentic

Region / culture: Mexico | Preparation time: 30 minutes | Cooking time: 10 minutes | Servings: 24 cookies

Introduction

Biscochito cookies are a traditional Mexican treat that are perfect for any occasion. These cookies are flavored with anise seed and cinnamon, giving them a unique and delicious taste. They are perfect for enjoying with a cup of coffee or tea, or for sharing with friends and family.

History

Biscochito cookies have a long history in Mexican cuisine. They are often made during special occasions such as holidays and celebrations. The cookies are believed to have originated in Spain and were brought to Mexico by Spanish settlers. Over time, the recipe has evolved to include ingredients that are commonly found in Mexican cuisine, such as anise seed and cinnamon.

Ingredients

3 cups all-purpose flour
2 tsp anise seed
0.5 tsp baking powder
0.5 tsp salt
1 cup shortening or butter
0.75 cup sugar, divided
1 egg
0.25 cup orange juice
2 tsp ground cinnamon

How to prepare

Preheat the oven to 350°F (177°C).
In a medium bowl, combine the flour, anise seed, baking powder, and salt; set aside.
In a large bowl of an electric mixer, beat the shortening on medium speed until creamy.
Add 0.5 cup of sugar to the shortening and beat until fluffy.
Blend in the egg.
Gradually add the flour mixture alternately with the orange juice, mixing well after each addition.
Divide the dough in half and roll out one portion at a time on a lightly floured surface to a thickness of 0.25 inch. Cover the remaining dough to prevent drying.
Using fancy cookie cutters that are 2 to 2.5 inches in diameter, cut out the cookies.
While cutting the cookies, add any scraps to the remaining dough. If the dough becomes too soft to handle, refrigerate it briefly.
Place the cookies 1 inch apart on an ungreased cookie sheet.
To prepare the cinnamon topping, combine the remaining 0.25 cup of sugar and cinnamon, then lightly sprinkle it over the cookies.
Bake for 8 to 10 minutes or until the edges are lightly browned.
Cool the cookies on racks, then store them in an airtight container.

Variations

Add a sprinkle of powdered sugar on top of the cookies for an extra touch of sweetness.
Add a dash of vanilla extract to the dough for a different flavor profile.

Cooking Tips & Tricks

Make sure to roll out the dough to the correct thickness to ensure that the cookies bake evenly.

- Use fancy cookie cutters to create beautiful shapes for your cookies.

- Refrigerate the dough if it becomes too soft to handle.

- Store the cookies in an airtight container to keep them fresh.

Serving Suggestions

Enjoy Biscochito cookies with a cup of coffee or tea for a delicious snack.

Cooking Techniques

Make sure to cream the shortening and sugar together until fluffy to ensure a light and tender cookie.

- Roll out the dough to an even thickness to ensure that the cookies bake evenly.

Ingredient Substitutions

If you don't have anise seed, you can substitute with ground fennel seed for a similar flavor.

- If you don't have orange juice, you can use milk as a substitute.

Make Ahead Tips

You can make the dough for Biscochito cookies ahead of time and refrigerate it until you are ready to bake the cookies.

Presentation Ideas

Arrange the cookies on a decorative plate for a beautiful presentation.

Pairing Recommendations

Pair Biscochito cookies with a glass of milk or a cup of hot chocolate for a delicious treat.

Storage and Reheating Instructions

Store Biscochito cookies in an airtight container at room temperature for up to one week. To reheat, place the cookies in a 350°F (177°C) oven for a few minutes until warm.

Nutrition Information

Calories per serving

Each serving of Biscochito cookies contains approximately 150 calories.

Carbohydrates

Each serving of Biscochito cookies contains approximately 15 grams of carbohydrates.

Fats

Each serving of Biscochito cookies contains approximately 8 grams of fat.

Proteins

Each serving of Biscochito cookies contains approximately 1 gram of protein.

Vitamins and minerals

Biscochito cookies are not a significant source of vitamins and minerals.

Alergens

Biscochito cookies contain wheat and eggs.

Summary

Biscochito cookies are a delicious treat that are relatively low in calories and contain moderate amounts of carbohydrates and fats. They are a great option for those looking for a sweet treat without too many calories.

Summary

Biscochito cookies are a delicious and traditional Mexican treat that are perfect for any occasion. With their unique flavor and beautiful presentation, these cookies are sure to be a hit with friends and family. Enjoy them with a cup of coffee or tea for a delightful snack.

How did I get this recipe?

I recall the feeling of curiosity that washed over me when I found this recipe for Mexican Biscochito Cookies. It was tucked away in an old cookbook that belonged to my great-grandmother, passed down through the generations. The recipe was handwritten in faded ink, and the paper was yellowed with age. As I read through the ingredients and instructions, I couldn't help but feel a sense of excitement at the thought of trying something new and delicious.

I had always loved baking, ever since I was a little girl watching my own grandmother in the kitchen. She was a master at creating mouth-watering treats from scratch, and I was determined to follow in her footsteps. Over the years, I had collected countless recipes from various places and people, each one holding a special place in my heart. But there was something about this recipe for Mexican Biscochito Cookies that called out to me, beckoning me to give it a try.

I decided to make the cookies on a sunny Saturday afternoon, when the kitchen was filled with the warm glow of the afternoon sun. I gathered all the ingredients, taking care to measure each one precisely as the recipe instructed. The scent of cinnamon and vanilla filled the air as I mixed the dough together, my hands working deftly to create the perfect texture.

As the cookies baked in the oven, I couldn't help but feel a sense of anticipation building inside me. Would they turn out as delicious as I imagined? Would they bring back memories of a distant time and place, as so many of my recipes did? I watched eagerly as the cookies turned golden brown, the sweet aroma wafting through the kitchen and making my mouth water.

When the timer finally dinged, I carefully removed the cookies from the oven, their edges crisp and golden. I let them cool on a wire rack, the scent of cinnamon and vanilla growing stronger with each passing moment. Finally, I couldn't resist any longer and took a bite of a warm, freshly baked cookie.

The taste was pure magic. The cookies were light and buttery, with a hint of cinnamon and sugar that melted on my tongue. They were unlike anything I had ever tasted before, and I knew in that moment that this recipe would become a staple in my collection.

I shared the cookies with my family, and they were an instant hit. My children devoured them greedily, begging for more with wide-eyed excitement. My husband declared them the best cookies he had ever tasted, and I felt a swell of pride knowing that I had created something truly special.

As the years passed, the recipe for Mexican Biscochito Cookies became a beloved tradition in our household. I made them for every special occasion, from birthdays to holidays to simple Sunday afternoons. They brought us together as a family, creating memories that would last a lifetime.

I often think back to that sunny Saturday afternoon when I first discovered the recipe for Mexican Biscochito Cookies. It was a turning point in my culinary journey, a moment that sparked a passion for baking that still burns brightly within me. And as I pass down the recipe to my own children and grandchildren, I know that it will continue to bring joy and warmth to our home for generations to come.