New Mexico Biscochitos
Crisp, buttery shortbread cookies from New Mexico, delicately flavored with anise and cinnamon. These traditional holiday treats, the official state cookie, melt in your mouth and are perfect with a cup of coffee.
For 12 servings
8 steps.
- 1
Step 1
- a.Prepare Dry Ingredients and Coating
- b.In a medium bowl, whisk together the 3 cups of all-purpose flour, 1.5 tsp baking powder, and 0.5 tsp salt. Stir in the 2 tsp of lightly crushed anise seeds. Set aside.
- c.In a separate shallow dish or plate, combine the 1/2 cup of granulated sugar and 1.5 tsp of ground cinnamon for the coating. Mix well and set aside.
- 2
Step 2
- a.Cream the Fat and Sugar
- b.In a large bowl using a stand mixer with a paddle attachment or a hand mixer, beat the 1 cup of room temperature lard and 3/4 cup of granulated sugar on medium-high speed for 2-3 minutes, until the mixture is light, pale, and fluffy.
- 3
Step 3
- a.Combine Wet Ingredients
- b.Add the egg and 2 tbsp of brandy to the creamed mixture. Beat on medium speed until fully incorporated, scraping down the sides of the bowl as needed.
- 4
Step 4
- a.Form and Chill the Dough
- b.Reduce the mixer speed to low and gradually add the dry flour mixture to the wet ingredients in two or three additions. Mix only until the dough just comes together. It may appear slightly crumbly.
- c.Turn the dough out onto a clean surface, gather it into a ball, flatten it into a 1-inch thick disk, and wrap it tightly in plastic wrap.
- d.Refrigerate for at least 30 minutes to an hour. This step is crucial for preventing the cookies from spreading during baking.
- 5
Step 5
- a.Preheat Oven and Prepare Pans
- b.While the dough chills, preheat your oven to 350°F (175°C).
- c.Line two large baking sheets with parchment paper.
- 6
Step 6
- a.Roll and Cut the Cookies
- b.On a lightly floured surface, roll the chilled dough out to a thickness of about 1/4-inch.
- c.Use cookie cutters to cut out your desired shapes. A fleur-de-lis is traditional, but rounds or stars work well too.
- d.Carefully place the cut-out cookies about 1 inch apart on the prepared baking sheets.
- 7
Step 7
- a.Bake the Biscochitos
- b.Bake one sheet at a time for 10-12 minutes, or until the edges are just beginning to turn a very light golden brown. The centers should remain pale.
- c.Do not overbake, as they will continue to firm up as they cool.
- 8
Step 8
- a.Coat and Cool
- b.Remove the baking sheet from the oven and let the cookies rest for 1-2 minutes. They should be warm, not piping hot.
- c.Gently transfer the warm cookies to the cinnamon-sugar mixture and toss to coat all sides evenly.
- d.Place the coated biscochitos on a wire rack to cool completely.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most authentic flavor and texture, use high-quality lard. If unavailable, vegetable shortening is the next best option.
- 2Do not overmix the dough after adding the flour. Mix just until combined to ensure a tender, melt-in-your-mouth texture.
- 3The dough is meant to be somewhat crumbly. Don't be tempted to add more liquid. It will come together as you handle and roll it.
- 4Chilling the dough is not optional. It solidifies the fat, which prevents the cookies from spreading too much and helps them hold their shape.
- 5Coat the cookies while they are still warm. This helps the cinnamon-sugar mixture adhere properly.
- 6Store cooled biscochitos in an airtight container at room temperature. They will stay fresh for up to a week.
Adapt it for your goals.
Flavor
Add 1 teaspoon of finely grated orange or lemon zest to the dough along with the egg for a bright, citrusy note.
LiquorLiquor
Substitute the brandy with dark rum, whiskey, or an anise-flavored liqueur like Anisette for a different flavor profile.
FatFat
While lard is traditional, you can use an equal amount of vegetable shortening. Using butter will result in a different, less traditional texture that spreads more.
SpiceSpice
If you don't have anise seeds, you can substitute with 1 teaspoon of ground anise, though the flavor will be slightly different.
Why this is on our healthy list.
Provides Quick Energy
The carbohydrates from the flour and sugar in biscochitos offer a quick source of energy, which can be a welcome boost during a busy day or festive celebration.
Mood-Boosting Comfort Food
The act of baking and enjoying traditional foods like biscochitos can be comforting and evoke positive memories. The warm spices like cinnamon and anise have aromas that are often associated with happiness and relaxation.
Frequently asked questions
Biscochitos are a traditional cookie from New Mexico, with roots in Spanish baking traditions. They were introduced by Spanish colonists and have since become a staple of New Mexican cuisine, especially during holidays. In 1989, they were designated as New Mexico's official state cookie.