Mexican Orange Sugar Cookies – Polvorones – Biscochitos – Wedding Cookies
Mexican Orange Sugar Cookies are a delicious shortbread or sugar cookie made with the flavors of orange and anise. Known in Mexico as Polvorones de Naranja. They are also known as Mexican Wedding Cookies and Biscochitos. The name polvorones is derived from the Spanish word “polvo,” or “powder” in English. They are a common cookie found in Mexican bakeries and typically associated with Christmas. These crisp Mexican Orange Sugar Cookies add a wonderful addition to your traditional holiday cookie recipes.
This recipe uses the juice and zest of an orange which tastes like a burst of sunshine when you bite into them. The cookies are rolled in Mexican orange sugar and then in colored sugar crystals. You can also add cinnamon to the sugar blend. They are an easy-to-make cookie that you can enjoy anytime. Put them on your baking list to try for the holiday season.
History: The biscochito (bees-ko-CHEE-toh) was declared New Mexico’s official State Cookie with House Bill 406 in 1989. The battle over the state cookie was not about adopting it but how to spell it. Several lawmakers got on the House floor to press for the “s” or “z”. Eventually the Senate returned it as “bizcochito”.
More favorite Cookie Recipes and Secrets To Making Perfect Cookies. Also learn How To Have A Successful Holiday Cookie Exchange or Cookie Swap.
- 2 1/2 cups vegetable shortening*
- 2 cups granulated sugar, divided
- 1 teaspoon anise seeds, ground
- 2 eggs
- 1/4 cup orange juice, freshly squeezed
- 6 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon salt
- 3 teaspoons cinnamon, ground
In a large bowl using an electric mixer on medium speed, beat vegetable shortening, 1 cup sugar, and anise seeds until creamy. Add eggs one at a time beating after each addition. Add orange juice and continue beating until light and fluffy.
In a separate bowl, combine flour, baking powder, cream of tartar and salt. Gradually beat flour mixture into shortening mixture to form dough. Remove dough from bowl and knead dough on a lightly floured surface. Form dough into discs, wrap in plastic wrap, and refrigerate at least 30 minutes.
Preheat oven to 350 degrees F. Line cookie sheets with parchment paper or silpat.
In a small bowl, combine remaining 1 cup sugar and cinnamon; set aside.
Working with 1 disc at a time, roll out dough on lightly floured surface to 1/4-inch thick. Cut with cookie cutters and place on prepared cookie sheets. Gently press any remaining dough trimmings together, reroll, and cut out more cookies.
Bake cookies approximately 8 to 10 minutes or until light brown. Remove from oven. When still hot, dip in the cinnamon/sugar mixture.
* Butter may be substituted for the vegetable shortening.