A Mexican classic, this butter cookie recipe makes for a special holiday treat. Baked with simple ingredients, these Bizcochitos get their signature flavor from Lawry's® Casero Ground Cinnamon.
30m
PREP TIME
12m
COOK TIME
242
CALORIES
9
INGREDIENTS
A Mexican classic, this butter cookie recipe makes for a special holiday treat. Baked with simple ingredients, these Bizcochitos get their signature flavor from Lawry's® Casero Ground Cinnamon.
30m
PREP TIME
12m
COOK TIME
242
CALORIES
9
INGREDIENTS
Ingredients 14 Servings
- 3 cups flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 pound lard
- 3/4 cup sugar, divided
- 1 1/2 teaspoons El Guapo® Anise Seed (Anise en Grano)
- 1 egg
- 2 tablespoons brandy or sweet wine
- 2 teaspoons Lawry's® Casero Ground Cinnamon
INSTRUCTIONS
- 1 Mix flour, baking powder and salt in medium bowl. Set aside. Beat lard, 1/2 cup of the sugar and anise seed in large bowl with electric mixer on medium speed until light and fluffy. Stir in egg, mixing until well blended. Gradually stir flour mixture into lard mixture until well blended and smooth. Stir in brandy. Wrap dough in plastic wrap and refrigerate at least 1 hour or overnight.
- 2 Preheat oven to 350°F. Mix remaining 1/4 cup sugar and Cinnamon in small bowl; set aside. Roll out dough on floured surface to 1/4-inch thickness. Cut out circles with 2-inch cookie cutter. Place 1 inch apart on ungreased baking sheets. Sprinkle cookies with cinnamon sugar mixture.
- 3 Bake 10 to 12 minutes or until edges are lightly browned. Cool on baking sheets 2 minutes. Transfer cookies to wire racks to cool completely. Store cookies in an airtight container.
NUTRITION INFORMATION
(per Serving)
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