My mom makes biscochos every Christmas and this year I convinced her to help me make these, but by changing her original recipe. I know, I know, why mess with perfection? Traditionally, her cookies are flavored with anise and cinnamon and the texture of her biscochos are delicate due to the lard in the recipe.
These cookies are made with vegetable shortening and have a hint of orange flavor. The liquid in this recipe is a combination of fresh orange juice and orange liqueur. Do I have you convinced yet?
I sprinkled some of the cookies with a cinnamon-sugar-orange zest mixture and I also dusted some with confectioner’s sugar similar to polvorones. The name polvorón comes from the Spanish word polvo, which translates as “dust” or “powder.” Both options are delicious and festive.
The texture of these cookies is flaky and delicate, but do not fall apart too easily. The best part is that one batch makes lots of cookies and they freeze beautifully. Pull out a few from the freezer when you have company or give them as sweet, melt-in-your-mouth Christmas gifts.
Mexican Wedding Cookies
- 3 cups all-purpose flour
- 1 teaspoons baking powder
- 1/2 teaspoon salt
- 1 tablespoon ground cinnamon, freshly ground if possible
- 1/8 teaspoon ground ginger
- 1 cup shortening
- 1 egg
- 3/4 cups granulated sugar
- 1 teaspoon pure vanilla extract
- 1/4 cup freshly squeezed orange juice
- 1/8 cup orange liqueur
- 1 tablespoon grated orange zest
Cinnamon-Sugar-Orange Zest Coating:
Confectioner’s Sugar Coating:
- 1/2 cup confectioner’s sugar
- Preheat oven to 350 degrees F.
- In a large bowl combine flour with baking powder, salt, cinnamon, and ginger. Set aside.
- In a stand mixer, cream the shortening until creamy. Add egg and sugar and cream until smooth.
- In a small bowl combine vanilla, orange juice, orange liqueur, and orange zest and set aside.
- Alternate dry ingredients and wet ingredients slowly to the mixture and mix until combined.
- Lightly knead cookie dough together.
- Fill a cookie press with the dough, and turn out cookies onto an ungreased cookie sheet.
- Bake until the cookies are lightly browned around the edges, 8 to 10 minutes.
- Transfer to a wire rack, and let cool.
- After baking, place warm cookies in the cinnamon-sugar-orange zest mixture or sift confectioner’s sugar over cooled cookies.
- These cookies can be stored in freezer bags in the refrigerator or freezer.
This recipe was created in partnership with KitchenAid®. All opinions are my own.