Bizcochos(Mexican Sugar Cookies) Recipe

Name: Bizcochos(Mexican Sugar Cookies)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 c. lard or shortening; 1 1/4 c. sugar; 3 egg yolks or 2 whole eggs; 2 Tbsp. vanilla; 2 tsp. anise seed; 6 c. flour, sifted; 1 tsp. salt; 1/4 c. water; 7 Tbsp. wine (red or white, dry); Cinnamon & Sugar mix (either sprinkle on top or roll in)

Servings: persons

2 c. lard or shortening
1 1/4 c. sugar
3 egg yolks or 2 whole eggs
2 Tbsp. vanilla
2 tsp. anise seed
6 c. flour, sifted
1 tsp. salt
1/4 c. water
7 Tbsp. wine (red or white, dry)
Cinnamon & Sugar mix (either sprinkle on top or roll in)

1
Cream together the sugar and shortening until light and fluffy.
2
Add anise seed, vanilla, and beaten eggs.
3
Sift flour, baking powder, and salt together.
4
Add to mixture.
5
Roll out and cut with round cookie cutters.
6
Either sprinkle cinnamon & sugar before on top of the cut-out cookie dough now or, after baking, you can dunk the baked cookies in a cinnamon & sugar mixture. Bake cookies at 450u00b0 for approximately 12 minutes or until golden brown.
7
approximately 10 dozen small cookies.

1730

kcal

Calories

Fat

350

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 c. lard or shortening, 1 1/4 c. sugar, 3 egg yolks or 2 whole eggs, 2 Tbsp. vanilla, and more.

Yes, Bizcochos(Mexican Sugar Cookies) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Bizcochos(Mexican Sugar Cookies)

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