Blue Corn Biscochito Recipe

 

Blue Corn Biscochito Recipe – Yields 12 dozen cookies

Ingredients:

• 1lb/2 cups lard 

• 1 ½ cups sugar

• 2 eggs, slightly beaten

• 1 tsp vanilla

• brandy or white wine 

• 1 tbsp anise, slightly crushed

• 3 cups flour unbleached flour, sifted

  3 cups blue corn flour, finely ground and sifted

• 3 tsp baking powder

• 1 tsp salt

• 1 cup cinnamon sugar (1 tablespoon cinnamon mixed with 1 cup sugar)

Directions:

1. Preheat the oven to 350 degrees.

2. Cream together lard, sugar, eggs, vanilla, water/wine & anise with a hand mixer.

3. In a separate bowl, sift both flours together and add baking powder & salt. Mix with a whisk until everything is combined. 

4. Gradually add dry ingredients to wet ingredients, about a cup at a time. Fully combine until a cookie dough consistency has been reached – in other words, the dough sticks together (not too crumbly or too wet). You may need to work the dough with your hands.

5. Place dough onto a well-floured surface & cut into 4 equal parts. You will need to keep the flour close by as the dough may be a little sticky. 

6. Take one of the 4 parts and roll out to a ¼ inch thickness. 

7. Using a cookie cutter, cut as many cookies from the dough as you can. Unused dough can be rerolled & cut again. 

8. Lightly dust each cookie in cinnamon sugar on one side & gently place on a baking sheet.

9. Bake cookies in the oven for 8-10 minutes.

10. Repeat steps 6-9 with the rest of the dough.

11. Let cool for 5 minutes & enjoy fresh or store in a container for up to 2 weeks. You can also freeze them for up to 3 months. Enjoy!