~Bizcochos~mexican wedding cookie Recipe

Name: ~Bizcochos~mexican wedding cookie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup sugar; 1 cup lard; 1 cup unsalted softened butter; 1 tsp cinnamon; 1 tbsp anaise seed; 2 egg yolks; 1 cup sweet wine or cooking sherry; 3 cup flour; 1 tsp baking powder; 1 tsp vanilla extract; 2 cup powder sugar

Servings: persons

1 cup sugar
1 cup lard
1 cup unsalted softened butter
1 tsp cinnamon
1 tbsp anaise seed
2 egg yolks
1 cup sweet wine or cooking sherry
3 cup flour
1 tsp baking powder
1 tsp vanilla extract
2 cup powder sugar

1
preheat oven 350
2
start by creamin your lard and butter together till lighter and fluffy.add sugar, egg yolk, vanilla and beat well.
3
to wet mix add flour, cinnamon, anaise & baking powder mix well.Slowly incorporate wine.
4
once your dough is ready lightly flour counter and roll out dough to 1/2 inch thick.cut desired shapes.
5
bake 15 minutes.
6
as soon as they come out of oven dust in powder sugar.ENJOY.. this is my family recipe from texas.
7
Note: you can substitute the wine for fruit juice such as oj or pineapple juice
8
and the original recipe calls for all lard but I like it with half butter half lard gives that flaky yummy cookie..

1394

kcal

Calories

Fat

221

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 11 ingredients. The key ingredients include: 1 cup sugar, 1 cup lard, 1 cup unsalted softened butter, 1 tsp cinnamon, and more.

Yes, ~Bizcochos~mexican wedding cookie 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 wedding cookie

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