Bizcochitos

I recently discovered this from a friend, Monica. Her sister sent some from Mexico and I had a chance to taste them. I knew immediately that I had to add the recipe to the Blog. We plan to make some for Christmas.

The Cookies on the left are Dipped in Confectioner's Sugar/Cinnamon and the
ones on the right are dipped in Granulated  Sugar/Cinnamon.

Mini Holiday Pie Cutters.
Santa, Tree, Bell, Gingerbread Man, Holly Leaf,
Snowman, Star, Candy Cane, Stocking and Snowflake. 

Holiday Piecrust Cutters.
Christmas Tree, Snowman, Snowflake and Holly Leaves.

Bizcochitos are a crisp Lard - or Butter Based Cookie, flavored with Cinnamon and Anise. The name is a Spanish diminutive form of Bizcocho. The dough is rolled and traditionally cut into the shape of stars and crescent moons. We use 2" or smaller Cookie Cutters.

The Cookie was developed by residents of New Mexico over the Centuries from the first Spanish Colonists of what was then known as Santa Fe de Nuevo Mexico. The recipe for making the Cookie has been greatly influenced not only by local and indigenous customs but also by recipes brought to New Mexico by Immigrants from other Hispanic Countries.

Bizcochitos are served during Special Celebrations, such as Wedding Receptions, Baptisms and Religious Holidays (especially during the Christmas Season.) They're commonly served along with Hot Chocolate.The Cookie is seldom known outside the boundaries of the original Spanish Province, although Spanish speakers may recognize the association with Bizcocho from the name, and may have some idea of what they must be, even if they have not encountered them before.

These are the tiny Christmas shapes we made with Confectioner's Sugar & Cinnamon on top.

These are made with Superfine Sugar and Cinnamon.

Here's what you'll need:
Preheat the Oven to 350 degrees.
2" or smaller Cookie Cutters (See Note Below for another Option)
A Sheet Pan lined with Parchment paper.
And  2  Mixing Bowls ( this recipe is made by hand in a Bowl with a Wooden Spoon)

It's make 3 - 4 Dozen Small Cookies.

You'll need 1/2 C Confectioner's Sugar mixed with 1 tsp Cinnamon for Coating the Tops of each Cookie. or 4 Parts Granulated Sugar to 1 Part Cinnamon.

In The Bowl:

1 C Crisco
2/3 C Granulated Sugar
Mix well with a Spoon.

Add:
1 Egg
Mix to combine well.

Add:
1 tsp Anise Flavoring
Mix just until incorporated.

In a Second Bowl:
3 C All Purpose Flour
2 tsp Baking Powder
1/2 tsp Salt
Whisk Well.

Combine Wet and Dry Ingredients.
Stir with a Spoon to combine well.
Add some Un Diluted Frozen Orange Juice Concentrate to thin out the Dough.
Mix Well.

Refrigerate the Dough for 2 - 3 Hours.
Roll out the Dough about 1/4" Thick.

Cut out the Shapes and Press the Top of the Cookie Dough in the Sugar Mixture of your Choice as listed above.

NOTE:
You can Opt to shape the Dough by Hand to created a Small, Flattened Disc  similar to the Photo above.


Bake the Cookies 15 - 20 Minutes.
Keep an eye on the Cookies.
Baking Times will vary according to the size of the Cookies.
The Edges should be Golden Brown.

Enjoy!
Peace in the Kitchen!