Now it is time to prepare for New Years Festivities. Here's the recipe for Bizcochos which I grew up with during the Christmas and New Years holidays. So, I've received a supply of tamales from my dear older sister in San Antonio, TX along with spices which I cannot find in Alabama (the land of strict immigration laws which has in turn resulted in a scarcity of ethnic items).
Now, then next it is time to make Polvorones, Bunuelos and Bizcochitos. Mom made the most fabulous Bunuelos, crunchy sweet and huge, here is her recipe and also my grandmother's Polvorones (sand tarts that melt in your mouth).
Here are the recipes!
2 lbs self rising flour
3/4 can beer
1 pinch salt
Mix dough with a fork and cover with a wet cloth. Put it in the fridge to chill for 3 -4 hours.
Take dough out of the fridge, roll into 38 balls, cover with damp cloth and roll each ball out .
Cook them one at a time in hot oil over medium heat. Place on paper towels to drain and then dredge in a bowl with 3 cups of sugar and lots of cinnamon. Store tightly covered.
2 1/2 c flour
1/2 lb butter or margarine
1/2 c confectioners sugar
1/2 t vanilla
Additional confectioners sugar
Sift flour, cream butter and 1/2 c sugar. Add flour and vanilla and mix well. Roll out on floured board and cut into circles or make 1" balls by hand and place on a parchment lined cookie sheet.
Bake 15 minutes at 400 degrees!
Remove from sheet and roll in sugar.
Hope everyone enjoys a Happy New Year!