4 Eggs 4 1/2 c Flour 1 c Sugar 4 ts Baking powder 1/2 c Oil Cinnamon/sugar Or sesame seeds Beat eggs. Add sugar and oil. Beat well. Add flour and baking powder a little at a time until it forms a smooth dough. Let dough rest about 15 minutes (until not too sticky) Roll portions of dough into pencil logs. Cut with a knife and close to make a circles. Gash 4 or 5 times with a knife. Roll into cinnamon/sugar mixture, if desired, or paint with beaten egg and sprinkle with sesame seeds. Bake at 350 degrees for 15 - 20 minutes on a lightly greased cookie sheet. After they cool, return to the oven (which has been shut off) and let crisp a few minutes. Store in a glass jar with a lid. This recipe can also be used to roll out dough and cut out shapes. -----
Recipe: Ingredients: 2 cups lard or butter,1 cup sugar, 2 egg yolks, 2 tsp anise seed, 1 tsp salt, 1/2 cup water or orange juice( I use water), 6 cups flour, 3 tsp baking powder, cinnamon and sugar for sprinkling over cookies before baking. ( I cut the recipe in 1/2 unless I want to make a lot for guests)
INSTRUCTIONS: Cream butter and sugar and anise seed together, add beaten egg yolks and cream together. Add flour, baking powder, and salt all together while adding water alternately with the flour mixture. Knead until well mixed, roll out 1/8” thick. Cut cookie shapes out with cookie cutters. Sprinkle with cinnamon and sugar and bake in a 350° oven 8 to 15 minutes until golden brown.
How to Make Biscochos (traditional Mexican cookies from chihuahua)
Today we learn how to make biscochos, a traditional Mexican cookie from the state of chihuahua. these can be made for desert or as in bulk for events. enjoy
2 cups all-purpose flour 1 ¾ cups butter ½ cup sugar ¼ cup cinnamon tea
Cinnamon Topping: 1 tablespoon ground cinnamon 1/3 cup granulated sugar
Directions
Bring one cup of water and two cinnamon sticks to a boil in a small saucepan. Boil for four minutes and set aside.
In a large mixing bowl, incorporate the butter into the flour until you are left with pea-sized pieces. Measure 2 ounces of warm cinnamon tea into the sugar and stir until the sugar has dissolved.
Pour the tea mixture over into the flour and butter. Mix until the ingredients are fully incorporated. Transfer the dough to a clean surface and knead until smooth (about 30 seconds). Let the dough rest at room temperature for one hour.
After the dough has rested, preheat your oven to 350° and line two large baking sheets with parchment paper. Lightly flour your work surface and rolling pin. Roll the dough to 1/4 inch thick and cut with a 2-inch round pastry cutter. Place the cookies on the pan about 1/2 inch apart. Repeat the process until all the cookies are cut out.
Bake the cookies for 14 minutes or until golden brown. Transfer the cookies to a cooling rack and prepare the cinnamon sugar topping. Mix the cinnamon and sugar until combined. Gently toss the cookie in the mixture to fully coat. Shake off any excess and repeat until each cookie is coated.
Enjoy right away or store in an air-tight container for up to four days.