Lemon Bizcochitos Recipes

LAVENDER AND LEMON BISCOCHITOS

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg, lavender and lemon zest. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk; cover and refrigerate 30 minutes or until firm enough to roll., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 1-in. round cookie cutter. Place 1 in. apart on parchment-lined baking sheets. Sprinkle with additional sugar., Bake until bottoms are light brown, 9-11 minutes. Remove from pans to wire racks to cool. Store in airtight containers. Freeze option: Freeze cookies in freezer containers, separating layers with waxed paper. To use, thaw before serving.

BISCOCHITOS

Steps:

• Preheat oven to 350 degrees F.
• Beat lard in mixer until creamy. Add 2/3 cup sugar, beat until light and fluffy. Add the egg and rum and mix until blended. Add the flour, baking powder, anise seed and salt. Beat until a smooth dough is formed.
• Roll dough on a lightly floured surface to a 1/4-inch thickness. Cut the dough into desired shapes. In a shallow bowl, combine cinnamon and remaining sugar. Dredge 1 side of cookie in cinnamon sugar mixture. Place cookie, sugared side up, on ungreased baking sheets. Bake for 8 to10 minutes or until golden brown, rotating the baking sheets halfway through the cooking time. Allow cookies to cool on a cooling rack.

LEMON BIZCOCHITOS

Steps:

• Sift flour and baking powder into medium bowl. Using electric mixer, beat 1 1/2 cups sugar and butter in large bowl until fluffy. Add eggs, lemon juice, aniseed and peel; beat to blend. Stir in dry ingredients. Gathering dough into ball; flatten into disk. Wrap in plastic; chill until firm, about 2 hours.
• Preheat oven to 350°F. Butter 2 large baking sheets. Mix in cinnamon and 1 tablespoon sugar in small bowl. Roll out dough on floured surface to 1/8-inch thickness. Using cookie cutter, cut out cookies. Sprinkle cinnamon sugar over. Transfer cookies to sheets. Bake until golden, about 12 minutes. Transfer to racks; cool. (Can be made 1 week ahead. Store airtight.)

BISCOCHITOS TRADITIONAL COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Sift the flour, baking powder and salt into a bowl, and set aside.
• In a large bowl, cream together the lard and 1 1/2 cups sugar until smooth. Mix in the anise seed, and beat until fluffy. Stir in the eggs one at a time. Add the sifted ingredients and brandy, and stir until well blended.
• On a floured surface, roll the dough out to 1/2 or 1/4 inch thickness, and cut into desired shapes using cookie cutters. The traditional is fleur-de-lis. Place cookies onto baking sheets. Mix together the 1/4 cup of sugar and cinnamon; sprinkle over the tops of the cookies.
• Bake for 10 minutes in the preheated oven, or until the bottoms are lightly browned.

BIZCOCHOS (MEXICAN HOLIDAY COOKIES)

Steps:

• Preheat oven to 350 degrees.
• Beat the lard until creamy.
• Mix the wine or fruit juice with 1 cup of sugar, 1 tablespoon cinnamon and anise seeds; add to lard and mix with a wooden spoon.
• Add the egg yolks; mixing well.
• Add enough flour to make soft dough; roll out to 1/2-inch thick and cut in desired shapes and place on greased cookie sheet.
• Bake 15 minutes; checking often to prevent burning.
• Mix the remaining 1 cup of sugar and 4 teaspoons cinnamon; dredge cookies in the cinnamon sugar mixture while still warm.

BISCOCHITOS II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix together shortening, margarine and sugar with a mixture until well blended. Mix in the rest of the ingredients until smooth.
• Roll out on a floured board to 1/2 or 1/4 inch thickness.
• Cut into desired shapes and place on baking sheets. Bake until golden brown, about 10 - 12 minutes. Garnish as desired or leave plain.

POPPY-SHAPED LEMON COOKIES

Steps:

• Make the cookies: Preheat oven to 350 degrees. Beat butter, sugar, vanilla, and lemon zest and juice until combined. Beat in flour and 1/2 teaspoon salt. Wrap dough in plastic wrap, and refrigerate until firm, at least 2 hours.
• Turn out dough onto a lightly floured surface, and roll out to a scant 1/4-inch thickness. Cut out about 18 cookies using 2 sizes of flower cookie cutters (one 3-inch and one 3 3/4-inch). Transfer to parchment-lined baking sheets, and refrigerate for 30 minutes.
• Bake until edges just start to brown, 14 to 18 minutes. Let cool completely.
• Decorate the cookies: Transfer each batch of tinted icing to a separate pastry bag fitted with a small round tip (you can use as many colors as desired). Pipe an outline of icing around the edges, then "flood" each cookie with more icing to cover. Immediately pipe a circle of small dots in the center of each cookie using a different-colored icing. Drag dots to outer edges using a toothpick to create thin lines. Repeat with remaining cookies and icing. Transfer cookies to parchment-lined baking sheets, and let dry completely, about 30 minutes.
• Once cookies are set, pipe a large dot in the center of each cookie using the same tinted icing as the small dots. Gently sprinkle poppy seeds around large dot. Let dry completely.