New Mexico’s Cookie… Biscochitos
It’s really not Christmas in New Mexico unless you have one batch of our tasty state cookie… the biscochito. This traditional sugar cookie is a staple around these parts and a perfect dessert, or even better with a little coffee. We share these cookies, and it’s not uncommon for families and neighbors to bring over a plate of biscochitos. We wanted to emulate that sharing experience with this traditional holiday cookie. Well, we would like to come knock on your door and drop off a batch of fresh cookies, it’s near impossible, so we thought we’d share a recipe.
If you decided to make the recipe below please note you’ll have a lot of cookies. This recipe is below is for 12 dozen cookies, and that’s no mistake folks, we wanted to continue that tradition of sharing, just as us New Mexicans do. Let us know how you and your friends and family enjoyed the biscochitos.
-6 cups all-purpose flour
-1 tablespoon baking powder
-1/4 teaspoon salt
-2 cups lard
-1 ½ cups white sugar
-2 teaspoons anise seed
-1/4 cup brandy
-1/4 cup white sugar
-1 tablespoon ground cinnamon
1. Preheat the oven to 350 degrees F (175 degrees C). Sift the flour, baking powder and salt into a bowl, and set aside.
2. In a large bowl, cream together the lard and 1 1/2 cups sugar until smooth. Mix in the anise seed, and beat until fluffy. Stir in the eggs one at a time. Add the sifted ingredients and brandy, and stir until well blended.
3. On a floured surface, roll the dough out to 1/2 or 1/4 inch thickness, and cut into desired shapes using cookie cutters. The traditional is fleur-de-lis. Place cookies onto baking sheets. Mix together the 1/4 cup of sugar and cinnamon; sprinkle over the tops of the cookies.
4. Bake for 10 minutes in the preheated oven, or until the bottoms are lightly browned