My mom makes biscochos every Christmas – It doesn’t feel like Christmas without them. Mexican Wedding Cookies are one of the most dreamy holiday cookies out there! Beautifully round, buttery, soft anise-scented cookies that are rolled in cinnamon sugar.
Sift flour with baking powder, salt, cinnamon, and ginger.
In a separate bowl, cream the lard or shortening until smooth. Add egg, sugar, vanilla, and your liquid of choice. Pour wet ingredients into flour mixture.
Add anise seeds at this time and knead cookie dough together. If mixture is too sticky add some more flour.
Roll on floured surface 1/4-inch thick and cut out biscochos using a small-floured cookie cutter; or you can put the dough into a cookie press using your favorite design. When using a cookie cutter, you will have to re-knead and roll out the dough several times until you have used all of the dough.
Place the biscochos on an ungreased cookie sheet and bake for about 8 to 10 minutes on the bottom rack until brown.
While biscochos are baking, in a large mixing bowl, combine the sugar and cinnamon for the coating. Set aside.
After baking, place the warm biscochos in the cinnamon-sugar and coat.
These cookies can be stored in freezer bags in the refrigerator or freezer.