Biscochitos (or Bizcochitos) are a cherished New Mexican treat with a long-standing tradition. These cookies, known for their unique anise flavor and flaky texture, are often made during holidays, weddings, and other celebrations.
Ingredients
For the Dough:
- 3 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- 2 teaspoons crushed anise seeds
- ¾ cup lard (or vegetable shortening), chilled
- ¾ cup granulated sugar
- 1 large egg
- 2 tablespoons brandy or milk
- 1 teaspoon vanilla extract
For the Cinnamon Sugar Coating:
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
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Instructions
- Preheat and Prep:
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. - Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, and anise seeds. Set aside. - Cream Lard and Sugar:
In a large mixing bowl, cream the lard and granulated sugar until light and fluffy. Add the egg and mix well. Stir in the brandy (or milk) and vanilla extract. - Combine Wet and Dry:
Gradually add the dry ingredients to the wet mixture, mixing just until a soft dough forms. - Roll and Cut:
On a lightly floured surface, roll out the dough to about ¼-inch thickness. Use a cookie cutter (traditionally a fleur-de-lis or a round cutter) to cut out shapes. - Cinnamon Sugar Coating:
Mix the granulated sugar and cinnamon for the coating in a small bowl. Dip the top of each cookie into the cinnamon sugar mixture. - Bake:
Place the cookies on the prepared baking sheets about 1 inch apart. Bake for 10–12 minutes or until the edges are lightly golden. - Cool and Serve:
Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. -
Storage:
Store in an airtight container at room temperature for up to one week, or freeze for longer storage.
These biscochitos bring a taste of tradition to any table. Enjoy the blend of history and flavor in every bite!
- Preheat and Prep:
