Prep 30 mins
Cook 12 mins
Yummy Mexican Cookies
- 1 teaspoon ground cinnamon
- 6 cups all-purpose flour
- 1⁄4 teaspoon salt
- 3 teaspoons baking powder
- 2 cups shortening
- 1 1⁄2 cups white sugar
- 2 teaspoons anise seeds
- 2 eggs
- 2 fluid ounces brandy
- 1⁄4 cup white sugar
- Sift flour with baking powder and salt.
- Cream the shortening with 1½ cups sugar and anise seeds until fluffy.
- Beat in eggs one at a time.
- Mix in flour and brandy until well blended.
- Turn dough out on a floured board and pat or roll to ¼- or ½-inch thickness; cut into shapes (the fleur-de-lys shape is traditional).
- Dust with a mixture of ¼ cup sugar and 1 tsp cinnamon.
- Bake at 350°F (180°C) for 10 to 12 minutes or until golden brown.
I chose this recipe primarily because it doesn't call for lard, I had all the ingredients (except the anise seed, which was easily located in the supermarket) and it was easy to halve for our small get together. It was a winner! The dough came together very easily, I was worried that it seemed dry but it was perfect. With half the recipe I made 24 star shaped cookies, baked for 14 minutes. Everyone there had eaten biscochitos before and all agreed that these tasted just as they should. We served them with New Mexican Hot Chocolate (recipe #79714). Thanks for a yummy cookie Millie!