The cookies that are served at most weddings and celebrations are known in Mexico as biscochitos. The basic ingredients are nearly identical to Russian teacakes or shortbread: ground nuts, flour, butter, sugar. In Mexico they are rolled into balls or formed into crescent shapes and covered with confectioner’s sugar. Maria has twisted the traditional recipe by adding warm Mexican spices, chocolate chips and dark cocoa. Heaven!
Our friend Maria offers us an old family favorite which she has been baking for the holidays as long as she can remember. The tradition started with her great grandmother teaching her grandmother and now Maria teaching her grandchildren Maria says “for a special touch, sprinkle the coated cookies with a little blue and white sanding sugar to make these classic holiday cookies sparkle like freshly fallen snowflakes” Beautiful…
1 cup unsalted butter, softened
1/2 cup powdered sugar
1/4 cup unsweetened cocoa powder, dark is preferred
1 teaspoon vanilla
2 1/4 cups flour
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1/8 teaspoon ground chili pepper
3/4 cup mini chocolate chips
Additional powdered sugar, for rolling (about 1 – 1 1/2 cups)
Preheat oven to 375° Grease or line 2 baking sheets with parchment paper.
Mix butter, 1/2 cup powdered sugar, cocoa, spices and vanilla with an electric mixer until fluffy. Add flour and salt; mix until dough comes together. Stir in the chocolate chips. If dough is too soft, chill until slightly firm.
Scoop 1 tablespoon of dough at a time, roll into a ball and place on prepared cookie sheet. Maria uses a small cookie scoop for evenness.
Bake cookies for 7-10 minutes until bottoms are just slightly brown and the tops have lost their gloss. Remove from oven and cool for 5-10 minutes, until you can handle them. Fill a small bowl with 1 cup powdered sugar and roll each cookie in the sugar until coated. Place on a wire rack to cool. Once cookies are cooled, re-roll them in more powdered sugar for a thicker white coating.