Bizcochuelos are anise-based cookies that taste great with a cup of coffee or tea. They’re traditional Mexican treats that are typically made around the holidays, but I make these year-round because they’re so light and delicious!
They’re very thin, small, crunchy cookies that are great for snacking on and they’re perfect for dunking in milk.
Spiced very lightly, they’ve got a touch of cinnamon and not a hint of blandness!
There is one ingredient on the list though that you may not recognize – it’s Maseca. You can probably find it in the international aisle at your local grocery store. Of course, you’re not going to use the whole bag on these cookies, but there are tons of other dishes you can make with this, such as some delicious corn tortillas!
Making these cookies is quite simple: you scoop out 1/2 a tablespoon of dough, roll each piece into a thin log, then connect the ends together to give it the donut look.
Bake in the oven for 10-15 minutes and enjoy fresh!
- 2/3 cups vegetable shortening
- 2/3 cup sugar
- 2 eggs
- 2 tsp almond extract
- 2 1/3 cups flour
- 1 cup maseca
- ½ tsp cinnamon
- ½ tsp anise
- ½ tsp ground cloves
- 1 tsp salt
- 1 tsp baking powder
- 1/3 cup milk
- Preheat the oven to 350F. Whip the Crisco and sugar together. Add eggs one at a time. Add almond extract.
- In a separate bowl, mix the flour, maseca, cinnamon, anise, ground cloves, salt, and baking powder together. Alternately add the flour mixture and milk until everything is thoroughly combined.
- Roll ½ tablespoon of dough into a thin log. This should be about a ¼ inch thick. Squish the two ends of the log together, so that the cookie is now in the shape of a circle. Cook for 11-15 minutes or until golden brown.
- After the cookies have cooled for about 5 minutes, try one! These are supposed to be crunchy, so let them air out, uncovered, for about a day before storing in a container.