bizcochito (mexican holiday cookie)
I love these cookies, since we moved to New Mexico it has been a big deal with us...This goes right a long with our Holiday cookies...A friend of mine gave me this recipe and I have added to it...which I feel has enhanced the recipe...Here is a little history on this cookie...this is our state cookie... http://en.wikipedia.org/wiki/Bizcochito Bizcochito Adopted in 1989. Bizcochito (bees-ko-CHEE-toh) This act made New Mexico the first state to have an official cookie. The biscochito is a small anise flavored, shortbread cookie used during special celebrations, wedding receptions, baptisms, and religious days, continuing a tradition brought by the Spaniards. It was chosen to help maintain traditional home baked cookery In 1989, Frances Mitchelle Maldonado, (owner of Enchantment Delights in Albuquerque and was famous for baking her delicious Josecito-Biscochitos) worked on passing New Mexico House Bill 406 declaring the Bizcochito as the official State Cookie.
Ingredients
- 1 cup butter, cold
- 3/4 cup sugar, raw (1/4) raw and (1/2) sugar
- 1 teaspoon star anise
- 1 large egg
- 3 cups unbleached white flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup grand marnier
- 1 tablespoon cinnamon stick grated
- 1/4 cup cup pure cane sugar
- 2 tablespoons cinnamon ground
How To Make bizcochito (mexican holiday cookie)
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Step 1Preheat oven to 350* Non greased cookie sheet Cream butter, sugar, and anise Beat eggs, and add to butter and sugar mixture, cream... Stir together in separate bowl, flour, baking powder, and salt, and cinnamon.
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Step 2Stir into cream mixture... Alternate the dry mixture with Gran Marnie, cream together.
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Step 3Turn out on floured board knead several times...Roll to 1/8 inch thick and cut with biscuit cutter or floured glass, or cookie cutter..
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Step 4Dust tops with sugar and cinnamon... Bake on ungreased cookie sheet for 8 to 10 minutes at 350* cool cookies onto rack....
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