ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Bizcochitos

Yield Makes 9 dozen, 1 1/2 inches wide
Notes: Butter can be used instead of lard, but the texture and flavor of the cookies will not be as authentic. Store cookies airtight up to 3 days; freeze to store longer.

Ingredients

  • about 3 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup (1/2 lb.) lard
  • 2/3 cup plus 2 tablespoons sugar
  • 3/4 to 1 teaspoon anise seed
  • 1 large egg
  • 1/4 cup medium-dry sherry, brandy, or orange juice
  • 1 tablespoon Chinese five spice or ground cinnamon

Nutrition Information

  • calories 40
  • caloriesfromfat 50 %
  • protein 0.4 g
  • fat 2.2 g
  • satfat 0.8 g
  • carbohydrate 4.3 g
  • fiber 0.1 g
  • sodium 18 mg
  • cholesterol 4 mg

How to Make It

  1. Mix 3 cups flour, baking powder, and salt.

  2. In a bowl, with a mixer on high speed, beat lard, 2/3 cup sugar, and anise seed until fluffy.

  3. Beat in egg until blended.

  4. On medium speed, mix in sherry.

  5. Add dry ingredients. Stir to combine, then beat until well blended.

  6. On a plate, mix remaining 2 tablespoons sugar and Chinese five spice.

  7. Divide dough in half. Pat each half into a ball. On a well-floured board, roll dough, a portion at a time, 1/4 inch thick. With a flour-dusted cookie cutter (plain or a simple design, about 1 1/2 in. wide), cut dough into shapes.

  8. One at a time, dip top of each cookie in spiced sugar, pressing lightly so sugar sticks. Set cookies, sugar side up, about 1/2 inch apart on ungreased baking sheets. Gather dough scraps into a ball, roll out, and cut more cookies.

  9. Bake cookies in a 325° oven until bottoms are golden, about 10 minutes (if using 1 oven, switch pan positions after 5 min.). Transfer to racks to cool. Serve, or let cool and package airtight.

  10. Nutritional analysis per cookie.