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.
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:
Preheat oven 375°.
Combine sugar, lard, anise, and egg.
In a separate bowl, combine flour, baking powder, and salt. Then gradually incorporate the flour mix into the lard mix.
Add orange juice and knead dough into a ball.
Roll out dough, about 1/3" thick; have fun with your cookie cutters.
Sprinkle unbaked cookies with cinnamon sugar.
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
2 tsp baking powder
1/2 tsp. salt
1/8 cup orange juice
1/4 cup cinnamon sugar