Bizcochos (Mexican Holiday Cookies)

Total Time
30mins
Prep 15 mins
Cook 15 mins

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.

Ingredients Nutrition

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.
Most Helpful

5 5

Chef#1800279396 - Then you're never going to like any biscochos that you get anywhere in southern NM. This is *exactly* the recipe that we all use and have been using for generations. You find the shortbready ones with baking powder in northern NM. Yes, there is a difference between southern and northern NM cuisine.

1 5

This recipe is NOT, I repeat NOT a good biscocho recipe. I don't think the cookie is supposed to go flat in the oven. It's supposed to keep its shape. Plus it was still uncooked after I left it for LONGER than supposed to after taking it out the first time and the cookie not being baked fully. I also noticed the dough was too sticky after I added all the flour that was supposed to be added. The texture of the dough didn't seem right. I've also never heard of a biscocho recipe that contained egg yolks and no salt or baking powder. This recipe must have not been authentic mexican biscochos. I wasted a bunch of flour, sugar and cinnamon for this recipe. Completely disappointed. I found a better recipe on youtube and the cookies came out flawless. The way they should have!

4 5

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