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Bizcochitos with Lemon Glaze

  • Cook Time: 35 - 40 minutes
  • Servings: 18 cookies
  • Course: Dessert

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  • 1 vanilla bean, split
  • 1/2 cup sugar
  • 1 teaspoon anise seeds
  • 1 teaspoon finely shredded lemon peel
  • 1 cup butter, softened
  • 1 tablespoon lemon juice
  • 2-1/3 cups all-purpose flour
  • 1/8 teaspoon salt
  • 2 tablespoons cinnamon sugar
  • Lemon Glaze (see below)


Step 1

Scrape seeds from vanilla bean into a small food processor. Add sugar, anise seeds, and lemon peel; cover and pulse several times to combine.

Step 2

In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds.

Step 3

Add sugar mixture and lemon juice.

Step 4

Beat until fluffy, scraping bowl occasionally. Beat in flour and salt until combined.

Step 5

Divide dough in half. Cover and chill 1 hour or until dough is easy to handle.

Step 6

Preheat oven to 275 degrees F.

Step 7

On a lightly floured surface, roll half the dough at a time to 1/2 inch thick. Using a 2- to 2-1/2-inch fluted round cookie cutter, cut out dough.

Step 8

Sprinkle cookies with cinnamon sugar.

Step 9

Place cutouts on Reynolds® Parchment Paper lined cookie sheet.

Step 10

In a medium bowl, combine 2 cups powdered sugar, 2 tablespoons milk, 1 tablespoon lemon juice and 1/4 teaspoon salt. Beat together with an electric mixer on medium speed until combined.

Step 11

Add more milk, if necessary, to make a spoonable glaze.

Step 12

Bake in the preheated oven for 35 to 40 minutes or until edges are firm to the touch.

Step 13

Cool on cookie sheet 2 minutes. Transfer cookies to a wire rack; let cool.

Step 14

Spoon Lemon Glaze evenly over cookies. Let cookies stand until glaze is set.

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