Martha Stewart Biscochitos

Martha Stewart biscochitos are crisp, anise-scented Mexican sugar cookies made with lard, orange zest and cinnamon sugar that come together in 1 hour 30 minutes. This easy dessert fits holiday cookie trays, Christmas gatherings, cozy fall afternoons and any cookie swap you host.

Chill both dough disks for a full hour before rolling, because cold lard keeps the dough firm enough to cut into clean moons and stars. Skip the chilling and the dough turns sticky, so the shapes spread and lose their edges in the oven.

Martha renders her own lard on the stove, and that is what gives these cookies their short, tender crumb that shortening only gets close to. She also scents the dough with Grand Marnier and fresh orange zest, so the anise tastes warm and bright instead of sharp.

Martha Stewart Biscochitos

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Course: DessertCuisine: American, MexicanDifficulty: Medium

Servings

48

servings

Prep time

30

minutes

Cooking time

30

minutes

Calories

95

kcal

Crisp at the edges and tender in the middle, these cookies bake up pale and delicate under a light dusting of cinnamon sugar. Rolling the dough thin and pulling the pan before they brown keeps them short and crumbly.

Ingredients

• 1 cup sugar, plus ¾ cup for sprinkling
  

• 1 1/4 cups Stove Top-Rendered Lard or vegetable shortening
  

• 1 large egg
  

• 1 teaspoon pure vanilla extract
  

• 2 tablespoons Grand Marnier or Triple Sec
  

• Finely grated zest of 1 orange
  

• 3 cups unbleached all-purpose flour, plus more for work surface
  

• 1/2 teaspoon baking powder
  

• 1/2 teaspoon kosher salt
  

• 2 teaspoons anise seeds
  

• 2 to 4 tablespoons water
  

• 1/2 teaspoon ground cinnamon
  

Directions

• Cream the lard: Mix 1 cup sugar and 1 1/4 cups lard in a stand mixer with the paddle on medium-high speed for about 3 minutes. Once it looks light and fluffy, beat in the egg, then add the vanilla, Grand Marnier and orange zest.
• Mix the dough: Sift 3 cups flour, 1/2 teaspoon baking powder and 1/2 teaspoon kosher salt together, then beat it into the sugar mixture on low speed. Beat in the 2 teaspoons anise seeds, then add 2 tablespoons water on medium speed, a little more if needed, until the dough forms a ball.
• Chill the dough: Divide the dough in half and shape each piece into a disk. Wrap both in plastic and chill for 1 hour so the lard firms up.
• Prep oven and sugar: Preheat the oven to 350°F with a rack in the center. Stir 1/2 teaspoon cinnamon into the remaining 3/4 cup sugar in a small bowl.
• Roll and cut: Roll the dough to 1/4 inch thick on a floured surface, then cut moons, stars or any shapes you like with a 2-inch cutter. Sift the cinnamon sugar lightly over each cookie and set them on parchment-lined baking sheets.
• Bake the cookies: Bake one sheet at a time for 10 to 12 minutes. They are done when the cookies look set but not brown.
• Cool and repeat: Slide the cookies and parchment onto a wire rack to cool. Then repeat with the remaining dough and batches.

Tools for this recipe

• KitchenAid Artisan 5-quart stand mixer, J.K. Adams French rolling pin, Ateco 11-piece round cutter set, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use shortening instead of lard in biscochitos?

Yes, vegetable shortening works in a pinch and Martha says so herself. The cookies will be a little less rich and tender, since rendered lard is what makes them stand out.

How do I store biscochitos?

Keep them in an airtight container at room temperature, where they stay crisp for about a week. Layer them with parchment so the cinnamon sugar on top doesn't rub off.

Can I make the dough ahead of time?

You can, since the dough has to chill for 1 hour anyway. Wrap the disks tightly in plastic and keep them in the fridge overnight, then let them sit out for a few minutes so they roll easily.

What can I use instead of Grand Marnier?

Triple Sec is the other option in the recipe, and it tastes nearly the same. If you want to skip alcohol, use fresh orange juice in its place and keep the orange zest.

Why did my biscochitos spread or turn brown?

Spreading usually means the dough got warm, so chill it again if it softens while you cut shapes. Browning means they baked too long, so pull them at 10 to 12 minutes when they look set but still pale.