Bizcochos (Mexican Holiday Cookies)

PaulaG's Note:

Yes these are made with lard and no there is no substitute. In authentic Mexican cooking, lard, not shortening, is used. This recipe comes from Seasoned with Sun the El Paso Junior League Cookbook. A co-worker asked me for the recipe and I realized that it wasn't posted anywhere.

• Total Time: 30 mins
• Prep Time: 15 mins
• Cook Time: 15 mins

Ingredients:

Yield: 8 dozen

• 2 cups lard (no substitute)
• 1 cup sweet wine or 1 cup any fruit juice
• 2 cups sugar , divided
• 1 tablespoon cinnamon
• 1 tablespoon anise seed
• 2 egg yolks
• 3 cups all-purpose flour
• 4 teaspoons cinnamon

Directions:

1. Preheat oven to 350 degrees.
2. Beat the lard until creamy.
3. Mix the wine or fruit juice with 1 cup of sugar, 1 tablespoon cinnamon and anise seeds; add to lard and mix with a wooden spoon.
4. Add the egg yolks; mixing well.
5. Add enough flour to make soft dough; roll out to 1/2-inch thick and cut in desired shapes and place on greased cookie sheet.
6. Bake 15 minutes; checking often to prevent burning.
7. Mix the remaining 1 cup of sugar and 4 teaspoons cinnamon; dredge cookies in the cinnamon sugar mixture while still warm.

Reviews

[Kim D.]

I love Mexican cookies and I make a trip to the Mexican bakery about once a month to treat myself. I like Mexican cookies because they aren't too sweet. These cookies were very good. I used grape juice instead of wine because I already had some juice open in the refrigerator. My cookies turned out a little flat, so next time I will roll to about 3/4" thick. Thank you Paula! ZWT3

[Little Italy]

These were tasty, a little crumbly but they're like sugar cookies & are very yummy to dip in coffee. Thanx Paula, for a fun afternoon baking! ( I used star cookie cutters)