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Bizcochitos (Mexican Christmas Cookies)

Mexico is a large country made up of many ethnic and cultural groups, so Christmas traditions can be quite diverse. But one thing everyone can agree on is that when it comes to Mexican Christmas cookies, the lightly sweet biscochito cookie (alt. spelling bizcochito) is a favorite. The biscochito is a small shortbread cookie served for special celebrations, wedding receptions, baptisms, and religious days, continuing a tradition brought by the Spaniards to Mexico and the Southwestern U.S. Most biscochito recipes will contain anise as a key flavor for the cookie. This cookie is very popular in the US Southwest as well. In fact, in 1989 a bill was passed making the Bizcochito the official State Cookie of New Mexico! This easy Mexican Christmas cookie recipe for bizcochitos shows you how to make them!

In a bowl, with mixer on high speed, beat shortening, 2/3 cup sugar and anise seed until fluffy. Beat in egg until blended. On medium speed, mix in orange juice. Add dry ingredients. Stir to combine, then beat until well blended.

On a plate, mix remaining 2 tbsp. sugar and cinnamon. Divide dough in half. Pat each half into a ball. On a well floured board, roll dough, a portion at a time, 1/4" thick. With floured cookie cutter, cut dough into shapes.

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" apart on ungreased baking sheets. gather scraps into a ball, roll out and cut more cookies.

Bake cookies at 325°F degrees until bottoms are golden, about 10 minutes. Transfer to wire racks to cool.