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Southwestern Bizcochitos

Southwestern Bizcochitos

  • Prep

    30 m
  • Cook

    8 m
  • Ready In

    1 h 38 m
Crisco Baking Sticks(R)

Crisco Baking Sticks®

Anise, orange, and cinnamon flavor these delicious cut-out cookies.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 60 servings

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Nutrition

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  • Calories:
  • 81 kcal
  • 4%
  • Fat:
  • 3.4 g
  • 5%
  • Carbs:
  • 11.5g
  • 4%
  • Protein:
  • 0.9 g
  • 2%
  • Cholesterol:
  • 7 mg
  • 2%
  • Sodium:
  • 39 mg
  • 2%

Based on a 2,000 calorie diet

Directions

  1. Beat sugar and shortening in large bowl at medium speed of electric mixer until well blended. Add eggs, corn syrup, vanilla, orange peel and anise seed. Beat until well blended and fluffy.
  2. Combine 3 cups flour, baking powder, baking soda and salt in medium bowl. Add gradually to shortening mixture, beating at low speed until well blended. Wrap dough in plastic wrap. Refrigerate 1 hour or overnight.
  3. Divide dough into 4 equal pieces. Shape each into a disk. Wrap with plastic wrap. Refrigerate 1 hour or until firm.
  4. Heat oven to 375 degrees F. Sprinkle about 1 tablespoon flour on large sheet of wax paper. Place disk of dough on floured paper. Flatten slightly with hands. Turn dough over. Cover with another large sheet of wax paper. Roll dough to 1/4-inch thickness. Remove top sheet of wax paper. Cut out with 2-inch floured cookie cutter. Place 2-inches apart on ungreased baking sheet. Repeat with remaining dough.
  5. Combine sugar and cinnamon. Brush cookies with milk. Sprinkle cookies with sugar mixture.
  6. Bake 7 to 9 minutes or until cookies are lightly set. Cool 2 minutes on baking sheet. Remove cookies to rack to cool completely.
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Reviews

cmartcookie
5

cmartcookie

2/9/2012

Move over "Best Rolled Sugar Cookies" (from this website), because these are my new favorite! I didn't put the cinnamon sugar topping on because I want to ice them, but the anise and orange are sufficient to give these cookies great flavor without the cinnamon. If you roll the cookies to 1/8" thick, they puff up less for icing; but puffier cookies could easily be covered with fondant. I'll post photos when they're finished. Just wanted to give the recipe my review right away so that others won't be afraid to try the recipe! And, just for the record, I used margarine instead of Crisco and it worked fine. I did have to adjust for high altitude (7220 ft) by adding extra flour until the dough removed easily from the beater. With the anise and orange (I used dried grated peel and only 1-1/2 tsp), adding extra flour wasn't an issue as far as flavor. The dough rolls out really great - hardly even sticks to my plastic mat. Very easy to work with. Highly recommend that others try the recipe.

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