Yaya

BISCOCHO'S & EVERYONE GETS THEM FOR CHRISTMAS

Yaya
BISCOCHO'S & EVERYONE GETS THEM FOR CHRISTMAS

Here's a quick and simple holiday idea...

From salads and desserts to storing supplies, crafts and organizing my home,  my love for mason jars goes far beyond what I could ever imagine. And if you thought my obsession with brown paper was a bit extreme, don't stop there,  mason jars, too, top the list.

Mason jars are as inexpensive as butcher paper and a beautiful way to give a gift. During the holidays I always make a list of friends and co-workers I want to give a few goodies to. Normally it's in a form of homemade cookies or maybe cake in a jar—because who doesn't love cookies and cake—right?

And this year is no exception. 

My twenty-seventeen baking theme for the holidays this year falls close to my Latina roots.

I'm baking Biscocho's; which are Mexican wedding cookies, by tradition. 

7C

And although I've enjoyed these little cookies all of my life, I've never actually made them.

It's my understanding though, that a special technique ensues!

I've been warned to follow the recipe to a "T" because if I make them too thick, they become dense.

If I make them too thin, they will burn.

Don't add too much of "this" they become too soft, and if you incorporate too much of "that" they're too hard.

But I'm a softy-type of Biscocho girl, so I will definitely be adding too much of "this" to my batch.

Here's what you'll do:

  1. Preheat oven 375°.

  2. Combine sugar, lard, anise, and egg.

  3. In a separate bowl, combine flour, baking powder, and salt. Then gradually incorporate the flour mix into the lard mix.

  4. Add orange juice and knead dough into a ball.

  5. Roll out dough, about 1/3" thick; have fun with your  cookie cutters.

  6. Sprinkle unbaked cookies with cinnamon sugar.

  7. Bake approx. 10 minutes. Do not overcook.

Here's what you'll need:

  • 3 cups flour

  • 1/2 cup sugar

  • 1 cup lard

  • 1 tsp anise seed

  • 1 egg

  • 2 tsp baking powder

  • 1/2 tsp. salt

  • 1/8 cup orange juice

  • 1/4 cup cinnamon sugar