Mexican Chocolate Bizcochitos are a spicy chocolate and cinnamon variation on wedding cookies with pecans and a hint of anise.
Mexican Chocolate Bizcochitos
By Sue Lau | Palatable Pastime
Today I am doubling up with #MexicanRecipes and #FilltheCookie Jar by bringing you a favorite Mexican cookie: my Mexican Chocolate Bizcochitos.
This type of cookie is a variation of the typical wedding cakes cookie which is flavored with cinnamon and anise. I took it one step further by adding a little chocolate to bring out a Mexican chocolate flavor, which I love.
I think these make the perfect little bite to have after a nice spicy Tex-Mex kind of meal when you generally feel pretty full. Plus they are great for the kids. The are nicely spiced and the bits of pecans give them the perfect bit of crunch. They are easily rolled out into balls and flattened before baking. Later, after they cool, a little toss in the Mexican Chocolate Sugar is the perfect finishing touch. I hope you like them as much as we do! I’ve been wanting to make chocolate cookies for a few weeks now!
Join me tomorrow as I share my recipe for Pico de Gallo to finish up #MexicanRecipes week.
Then on Saturday I will be sharing my recipe for Kentucky Hot Brown as part of a group of bloggers sharing recipes for Kentucky Derby Day.
Sunday I will be posting with the Sunday Supper group with my recipe for BBQ Chicken Salad.
Beginning Monday I will be sharing recipes for #BrunchWeek all week long, so join me every day!
Sue
Mexican Chocolate Bizcochitos
Ingredients:
- 1/2 cup butter
- 1/2 cup powdered sugar
- 1 teaspoon anise extract
- 1/2 teaspoon vanilla extract
- 2 tablespoons egg white
- 1-1/4 cups flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 tablespoon unsweetened cocoa
- 1 teaspoon cinnamon
- 1/3 cup finely chopped pecans
- Mexican Chocolate Sugar:
- 1/2 cup sifted powdered sugar
- 3 tablespoons unsweetened cocoa
- 2 teaspoons cinnamon
Method:
- Preheat oven to 375°F.
- Stir together the Mexican Chocolate Sugar in a small bowl and set aside until later (used for dipping the measure cup and coating baked cookies).
- Cream together the butter and sugar for the cookies.
- Add the extracts and egg white and blend until smooth.
- Add flour, baking powder, salt, cocoa, cinnamon and pecans.
- Roll into one inch balls and place on baking sheet, flattening into disks with a measure cup bottom dipped in the Mexican Chocolate sugar.
- Bake cookies for ten minutes, then allow to cool completely.
- Roll cooled cookies in the Mexican Chocolate sugar.
From the kitchen of palatablepastime.com
Happy #MexicanRecipes
Let’s have a fiesta of Cinco de Mayo inspired recipes all week long!
- Almond Orange Cookies from A Day in the Life on the Farm
- Mexican Chocolate Bizcochitos from Palatable Pastime
- Salsa de Hongas from Culinary Adventures with Camilla
- Steak Tacos w/Sweet Chili Slaw from the Frugal Pantry
- Chicken Tamale Casserole from Hezzi-D’s Books and Cooks
Check back each and every day for new recipes by following along with the hashtag #MexicanRecipes on social media.
Are you a food blogger interested in posting within our blogging community? Find out more by joining us online: Holiday Fun with Our Blog Friends.
Fill the Cookie Jar!
- Jumbo Dark Chocolate Chip Cookies by Cookaholic Wife
- Mexican Chocolate Bizcochitos by Palatable Pastime
- Sea Salt Caramel Chocolate Chip Cookies by Jolene’s Recipe Journal
- Healthy Oatmeal Coffee Cookies by This and That
- Black Pepper Shortbread by Feeding Big
- Almond Orange Cookie by A Day In The Life on The Farm
- Galaxy & Nebula Cookies by Amy’s Cooking Adventures
- Cherry Meringue Topped Cookie Bars by Wine Lady Cooks
Another “twofer” for both of us again today. Your cookies sound scrumptious
Love this cookie for Cinco de Mayo.
Yum! I love the ingredients in these cookies. Cinnamon, chocolate and pecans! This cookie reminds me of living in the Southwest.