Traditional Mexican Sherry-laced sugarcookie cut-outs sprinkled with sugar and cinnamon.
Recipe: Mexican Sugar Cookies- Biscochitos
1 1/4 cups granulated sugar – divideduse
Cream 1 cup sugar, butter and shorteningin a large bowl until light and fluffy. Beat in egg, sherry andvanilla until well combined. Beat in anise. In a separate bowl,whisk together flour, baking powder and salt; stir into butter-eggmixture until well mixed. Divide dough in half. Wrap each halfin plastic wrap and chill for 30 minutes to 1 hour, or untildough has firmed up, but is still quite pliable.
Preheat oven to 350°F (175°C).
Combine cinnamon with remaining sugarin a small bowl; set aside.
On a lightly floured surface, roll outeach half of dough 1/8 inch thick. Cut into desired shapes withcookie cutters, re-rolling scraps just once. Place on ungreasedcookie sheets and sprinkle with cinnamon-sugar mixture.
Bake in the center of oven for 10 to 12minutes, or until golden. Remove to wire racks to cool.
1/2 cup unsalted butter, softened
1/2 cup vegetable shortening
1 large egg
2 tablespoons Sherry
1/2 teaspoon vanilla extract
1 teaspoon anise extract
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
Makes 36 cookies.
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