Biscochitos Mexican Wedding Cookies Recipes

Steps:

• In a medium bowl, cream the butter and sugar. Stir in vanilla and water. Add the flour and almonds, mix until blended. Cover and chill for 3 hours.
• Preheat oven to 325 degrees.
• Shape dough into balls or crescents. Place on an unprepared cookie sheet and bake for 15 to 20 minutes in the preheated oven. Remove from pan to cool on wire racks. When cookies are cool, roll in confectioners' sugar. Store at room temperature in an airtight container.

Steps:

• In the bowl of an electric mixer fitted with the paddle attachment, mix 1 cup sugar and the lard on medium-high speed until light and fluffy, about 3 minutes. Add egg; beat to combine. Add vanilla, Grand Marnier, and zest; beat to combine.
• Sift flour, baking powder, and salt. Gradually beat flour mixture into sugar mixture on low speed. Beat in anise seeds. On medium, gradually add 2 tablespoons water or more to form a ball. Divide dough in half; shape into disks. Wrap each disk in plastic; chill 1 hour.
• Preheat oven to 350 degrees with rack in center. Combine cinnamon and remaining 3/4 cup sugar in a small bowl.
• On a floured surface, roll the dough to 1/4 inch thick. Cut dough into moons, stars, or shapes you like with a 2-inch cutter; lightly sift cinnamon-sugar over each shape. Place on parchment-lined baking sheets. Bake, 1 sheet at a time, 10 to 12 minutes; cookies should be set but not brown. Transfer the cookies and parchment to a wire rack to cool. Repeat with the remaining batches.

Steps:

• Adjust oven racks to upper-middle and lower-middle positions. Preheat oven to 325 degrees F. Line 2 large baking sheets with parchment paper.
• Using a food processor, grind 1 cup of nuts to coarse cornmeal texture. Transfer to a medium size bowl. Using either the food processor or chopping by hand, coarsely chop the remaining cup of nuts. Transfer to the same bowl and add the flour and salt.
• In a large bowl, either using hand mixer or stand mixer, beat the butter and superfine sugar until light and fluffy. Beat in the vanilla extract. With mixer on low, slowly add the flour-nut mixture until combined, about 30 seconds. Scrape the bowl and beaters, then continue to beat on low speed until the dough is cohesive.
• Working with one tablespoon at a time, press and roll dough together into balls and lay on prepared sheets, about 1 inch apart.
• Bake cookies until pale gold and the bottoms are just beginning to brown, about 18 minutes, switching and rotating baking sheets halfway through the baking.
• Let cookies cook on the cooking sheet for 10 minutes, then move to cooling rack to cool completely, about 1 hour.
• Using either a bowl or a paper bag filled with confectioners' sugar, roll the cookies to coat. Just before serving, re-roll and gently shake off any excess.

Steps:

• 1. Make Sugar-Cinnamon Mixture; set aside. Cinnamon-Sugar Mixture: 1/4 cup granulated sugar 1 table spoon ground cinnamon. Preheat the oven to 350 degrees F (175 degrees C). Sift the flour, baking powder and salt into a bowl, and set aside. In a large bowl, cream together the lard and 1 1/2 cups sugar until smooth. Mix in the anise seed, and beat until fluffy. Stir in the eggs one at a time. Add the sifted ingredients and wine, and stir until well blended. On a floured surface, roll the dough out to 1/2 or 1/4 inch thickness, and cut into desired shapes using cookie cutters. The traditional is fleur-de-lis. Place cookies onto baking sheets. Mix together the 1/4 cup of sugar and cinnamon; sprinkle over the tops of the cookies. Bake for 10 minutes in the preheated oven, or until the bottoms are lightly browned.

Steps:

• In a large bowl, combine cookie mix, flour, orange zest and aniseed. Stir in melted butter, egg and vanilla until blended., Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or until firm enough to roll., Preheat oven to 375°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 2-in. cookie cutter., Place 1 in. apart on ungreased baking sheets. In a small bowl, mix sugar and cinnamon; sprinkle over cookies. Bake 6-9 minutes or until edges are light brown. Remove to wire racks to cool.