How To make Holiday Cookies (Bizcochos)
1/2 lb Lard
1 c Sugar
1 Jumbo egg or
2 sm Eggs
Grated zest 1 orange 3 c To 3 1/2 cups unbleached
Flour 1 1/2 ts Baking powder
1/4 ts Salt
1 tb To 2 tb orange juice; opt.
2 tb Ground cinnamon
Cream lard in large mixing bowl with spoon or electric mixer until light and fluffy. Beat in 1/2 cup sugar little at a time. Beat in egg and orange rind. Sift flour, baking powder and salt together in bowl. Add flour mixture to creamed lard mixture about 1 cup at a time, beating well after each addition. After 3 cups flour are added, dough should be smooth and workable, somewhat stiff. If it seems to loose, beat in up to 1/2 cup more flour. If too hard to mix, add up to 2 tablespoons orange juice. Refrigerate dough until thoroughly chilled, 30 to 40 minutes. On lightly floured surface, roll out dough about 1/8-inch thick and cut with cookie cutters (or pipe onto ungreased baking sheet using large pastry bag fitted with No. 5 star tip). Bake on ungreased baking sheet at 350 degrees until edges are golden, about 10 to 12 minutes. Combine cinnamon and remaining 1/2 cup sugar in bowl and roll cookies in mixture. Each cookie contains about: 119 calories; 36 mg sodium; 18 mg cholesterol; 7 grams fat; 13 grams carbohydrats; 1 gram protein; 0.03 gram fiber. Source
and article: Zarela Martinez, owner Zarela restaurant, NY. Cookbook = Food From My Heart. L.A. Times -----
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How to Make Biscotti - Recipe by Laura Vitale - Laura in the Kitchen Episode 79
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New Mexico Bizcochitos - The BUENO® Kitchen
New Mexico Bizcochitos
The BUENO® Kitchen
Season 1, Episode 9
New Mexico Bizcochitos: The delicious anise flavored cookies that are as much a part of New Mexico holidays as tamales, posole, and luminarias.
Follow along:
1 cup shortening
½ cup sugar
1 ½ tsp. BUENO® Anise Seed
1 egg, beaten
1 Tbsp. honey
3 cups unbleached flour
1 ¼ tsp. baking powder
½ tsp. salt
½ cup water
1½ tsp. ground cinnamon mixed with ⅜ cup sugar
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Bueno Foods is the Southwest's premier producer of New Mexican and Mexican foods. In celebration of our 65th Anniversary, we are excited to launch a cooking show to show how to cook New Mexican/Mexican cuisine.
Bizcochos (Mexican Holiday Cookies) Recipe
Bizcochos (Mexican Holiday Cookies) Recipe
10 EASY CIRCLE CHRISTMAS COOKIES ~ Santa, Snowman, Rudolf, Tree, Snowflake, Wreath, Elf, Gingerbread
10 easy Christmas cookies made with just a circle!! Who’s ready for Christmas?? I feel like we skipped straight from summer to winter, so bring on the cozy nights and snow ❄️
This set was made for my online beginner Christmas class ???? As you might have seen from my latest class launches, I’m really enjoying creating beginner sets with just circles. I feel like this takes my usual shape series sets to a new level ⭕️ Using just circles cuts down on the cost of a cookie cutter (you can just use a water glass or anything circular you have in the house that’s about 3 inches in diameter), and as the artist I enjoy the enabling constraint of only have a circle to work with. Most of these designs are very commonly found, and it was so fun to put 10 of my favorites together! Also it took me way too long to settle on how to do that peppermint ????
If you’d like to take this class it’s available for purchase through this link: ttps://thegracefulbakershop.com/products/beginner-christmas-online-cookie-decorating-class
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Beth's Linzer Cookie Recipe for Valentine's Day | ENTERTAINING WITH BETH
Learn how to make my Linzer Cookie Recipe. This is an easy recipe for Valentines Day! Delicious and perfect for a DIY Food Gift.
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NOTE: If you cannot find almond flour where you live, check out this great video from my new friend Dzung at Honeysuckle Catering and she'll show you a great easy way to make it yourself!
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BETH'S LINZER COOKIE RECIPE
Makes 24 2 sandwiched cookies
INGREDIENTS:
1 cup (240 g) butter
1 ¼ cups (125 g) powdered sugar
1 egg
1 egg yolk
2 tsp (10 ml) almond extract
2 cups (240g) all purpose flour
1 ½ cups (180g) of Almond Flour or Almond meal
½ tsp salt (2.5 ml)
¼ tsp (1.25 ml) baking powder
1/3 cup (80 ml) raspberry jam
2-3 tbsp (26-39g) powdered sugar for dusting
METHOD:
Beat butter with an electric mixer until pale and fluffy. Then slowly add the sugar in stages until smooth and fluffy. Add in egg and egg yolks one at a time until well combined.
Then add almond extract.
In a smaller bowl combine all purpose flour, almond flour, salt, baking powder. Whisk together until combined. Add to the flour mixture to the butter mixture in thirds, until combined.
The dough will be sticky. With floured hands remove the dough and form into 2 equal-sized balls, place on wax paper. Flatten into disks and wrap in paper well. Refrigerate at least 2 hours or over night.
Then roll out one disk on a floured surface to 1/8 thick. Using the bottom half of the Linzer cookie cutter, cut out the bottoms and place on a parchment lined cookie sheet.
Bake bottoms at 350F (176C) for 10 mins. Remove and allow to cool on baking tray. They will continue to bake this way and firm up.
Then add the heart attachment to the linzer cookie cutter and cut out the tops. Bake tops for just 9 mins. Allow to cool on tray as well.
Then dust both the tops and the bottoms with powdered sugar right on the tray.
Then transfer the raspberry jam to a pastry bag fitted with a small rounded tip. Pipe about ½ tsp (2.5 ml) of raspberry jam to the bottom centers. Spread lightly with a spoon. Top with heart tops.
NOTE: Cookies could be baked the day before and assembled the day of.
HAPPY VALENTINES DAY!