In honor of Cinco de Mayo this week, we wanted to come up with a canine twist on a traditional Mexican cookie. Dogs love anise (much like some cats love catnip) so we’ve modified this recipe for Bizcochitos, a traditional Mexican Christmas cookie, to transform it into a special occasion dog treat. (The human version also has sugar, salt, and brandy and doesn’t include the molasses we’ve used for the dog treats.)
2 cups all-purpose flour
1/4 cup butter softened to room temperature
1/4 cup molasses
2 teaspoons anise seed
1 teaspoon baking powder
This recipe is quick and easy to prepare. Start by preheating your oven to 350 degrees, greasing two cookie sheets, and gathering the ingredients together.
I’d never purchased anise seed before but the smell is wonderful…
Mix all the ingredients together; the result is a heavy, slightly sticky dough.
Since the dough’s a little sticky for rolling out and cutting into shapes, I just pinched off small pieces about the size of a large marble, rolled each one in my palms and slightly flattened it before putting it on the cookie sheet. Quick and easy!
Pop the cookie sheets in the preheated oven; these cook quickly so they’ll be ready in about 15 minutes. Let them cool completely before refrigerating (and your kitchen will smell wonderful in the meantime!) Our dogs loved this special canine version of Bizcochitos, a fun treat to make if you’ll be hosting a Cinco de Mayo party with some dog guests this week!
And in the photo of the finished treats at the top of this post is a little copy of a statue of two dancing Xolos, the Mexican hairless dog, that stands in Colima, Mexico. Here’s the real thing!