“This is one of the oldest recipes for wedding cookies. I remember when I was about 18 years old, a cousin got married and I made 10 pounds of dough for biscochos. That’s a lot of cookies. I still make them at Christmas for gift giving. It is a very popular cookie at Christmas time with Mexican Hot Chocolate or Champurrado.”
Yield: 300 Biscochos
- 6 cups flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 tablespoons ground cinnamon (freshly ground when possible)
- ¼ teaspoon ginger
- 1 pound lard or shortening
- 1 egg
- 1 ½ cup granulated sugar
- ½ cup wine, orange juice or water
- 1 tablespoon vanilla
- 2 tablespoons anise seed
Sugar and Cinnamon Coating:
- 1 cup granulated sugar
- ½ teaspoon ground cinnamon
- Preheat oven to 350°F.
- Sift flour with the next four (4) dry ingredients.
- Cream the lard or shortening until smooth. Add sugar, egg, vanilla, and liquid. Pour wet ingredients into flour mixture. Add anise seeds at this time and knead together. If mixture is too sticky add some flour.
- Roll out the dough onto a floured board or counter and cut out biscochos using a small-floured cookie cutter or you can put the dough into a cookie shooter using your favorite design. You will have to re-knead and roll out the dough several times until you have used all of the dough. Place the biscochos onto an ungreased cookie sheet and bake for about 8-10 minutes.
- While biscochos are baking, mix the sugar and cinnamon “coating” ingredients in a wide bowl. Set aside for coating baked biscochos. After baking, coat biscochos with the sugar and cinnamon mixture.
These cookies are just as beautiful to display as they are delicious to eat. Enjoy!
Photography by Jeanine Thurston