Holiday Cookies (Bizcochos)
Yield
1 dozenPrep
15 minCook
12 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
lard
|
|
| 1 | cup |
sugar
|
|
| 1 | each |
eggs
jumbo, or |
|
| 2 | each |
eggs
small |
|
| 1 | x |
orange zest
of 1 orange |
*
|
| 3 | cups |
unbleached all-purpose flour
to 3 1/2 cups |
|
| 1 ½ | teaspoons |
baking powder
|
|
| ¼ | teaspoon |
salt
|
|
| 2 | tablespoons |
orange juice
optional |
|
| 2 | tablespoons |
cinnamon
ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
lard
|
|
| 237 | ml |
sugar
|
|
| 1 | each |
eggs
jumbo, or |
|
| 2 | each |
eggs
small |
|
| 1 | x |
orange zest
of 1 orange |
*
|
| 7.1E+2 | ml |
unbleached all-purpose flour
to 3 1/2 cups |
|
| 7.5 | ml |
baking powder
|
|
| 1.3 | ml |
salt
|
|
| 3E+1 | ml |
orange juice
optional |
|
| 3E+1 | ml |
cinnamon
ground |
|
Directions
Cream lard in large mixing bowl with spoon or electric mixer until light and fluffy.
Beat in ½ cup sugar little at a time. Beat in egg and orange rind.
Sift flour, baking powder and salt together in bowl.
Add flour mixture to creamed lard mixture about 1 cup at a time, beating well after each addition.
After 3 cups flour are added, dough should be smooth and workable, somewhat stiff.
If it seems to loose, beat in up to ½ cup more flour.
If too hard to mix, add up to 2 tablespoons orange juice.
Refrigerate dough until thoroughly chilled, 30 to 40 minutes.
On lightly floured surface, roll out dough about ⅛ inch thick and cut with cookie cutters (or pipe onto ungreased baking sheet using large pastry bag fitted with No.5 star tip).
Bake on ungreased baking sheet at 350℉ (180℃) until edges are golden, about 10 to 12 minutes.
Combine cinnamon and remaining ½ cup sugar in bowl and roll cookies in mixture.
