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Mexican Christmas Cookies

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Delightful Mexican Christmas Cookies, known as biscochitos, are buttery, cinnamon-scented treats perfect for holiday gatherings.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground anise seed (optional)
  • 4 cups powdered sugar (for icing)
  • 1/2 cup milk (plus more, if needed)
  • 1 teaspoon vanilla extract (for icing)
  • Food coloring (red and green)
  • Sprinkles (various colors and shapes)
  • Chopped nuts (pecans, walnuts, or almonds)
  • Candied cherries, halved

Instructions

  1. Cream the butter and sugar together until light and fluffy.
  2. Add the egg and vanilla, mixing until well combined.
  3. Whisk together the flour, baking powder, salt, cinnamon, and anise seed in a separate bowl.
  4. Gradually fold the dry ingredients into the wet ingredients until just combined.
  5. Wrap the dough in plastic wrap and chill for at least 2 hours.
  6. Preheat the oven to 375°F (190°C) and prepare baking sheets.
  7. Roll out the dough to about 1/4 inch thickness.
  8. Cut out desired shapes using cookie cutters.
  9. Transfer cookies to baking sheets and bake for 8-10 minutes until golden.
  10. Cool on baking sheets before transferring to a wire rack.
  11. Whisk together icing ingredients until smooth.
  12. Divide and color the icing as desired.
  13. Spread icing on cooled cookies and decorate with sprinkles, nuts, and cherries.
  14. Allow icing to set before storing.

Notes

These cookies can be frozen for longer shelf life. Store in an airtight container to keep them fresh.

Nutrition

Find it online: https://onebrit.com/mexican-christmas-cookies-recipes-traditions-and-baking-tips/