Easy Bizcochitos Recipe
Easy Bizcochitos Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
Bizcochitos, with their wonderful citrus and spice flavors, are special cookies we look forward to each year. It just isn't Christmas Eve at our house if we don't have these cookies with mugs of Mexican hot chocolate.
MAKES:
36 servings
TOTAL TIME:
Prep: 25 min. + chilling Bake: 10 min./batch
MAKES:
36 servings
TOTAL TIME:
Prep: 25 min. + chilling Bake: 10 min./batch

Ingredients

  • 1 package (17-1/2 ounces) sugar cookie mix
  • 1/4 cup all-purpose flour
  • 2 teaspoons grated orange peel
  • 1 teaspoon aniseed, crushed
  • 1/2 cup butter, melted
  • 1 large egg, lightly beaten
  • 1 teaspoon vanilla extract
  • 1/4 cup sugar
  • 1 teaspoon ground cinnamon

Directions

In a large bowl, combine cookie mix, flour, orange peel 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. Yield: 3 dozen.
Originally published as Easy Bizcochitos in Cookies & Candies Bookazine 2014, p16

Nutritional Facts

1 cookie: 93 calories, 4g fat (2g saturated fat), 13mg cholesterol, 52mg sodium, 13g carbohydrate (8g sugars, 0 fiber), 1g protein.

  • 1 package (17-1/2 ounces) sugar cookie mix
  • 1/4 cup all-purpose flour
  • 2 teaspoons grated orange peel
  • 1 teaspoon aniseed, crushed
  • 1/2 cup butter, melted
  • 1 large egg, lightly beaten
  • 1 teaspoon vanilla extract
  • 1/4 cup sugar
  • 1 teaspoon ground cinnamon
  1. In a large bowl, combine cookie mix, flour, orange peel and aniseed. Stir in melted butter, egg and vanilla until blended.
  2. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or until firm enough to roll.
  3. 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.
  4. 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. Yield: 3 dozen.
Originally published as Easy Bizcochitos in Cookies & Candies Bookazine 2014, p16

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