Biscochitos are traditional New Mexican cookies that are tender, sweet, and flavored with anise and cinnamon. Often associated with celebrations, particularly Christmas, these cookies are a staple in Southwestern cuisine and are known for their unique flavor and cultural significance. Biscochitos were originally brought to Mexico by Spanish settlers and became a part of New Mexican tradition over the centuries. Their aromatic scent of spices makes baking them a particularly festive experience, filling the kitchen with the sweet smells of anise and cinnamon.
Ingredients:
- 6 cups all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 2 cups lard, chilled (can substitute with shortening)
- 1 1/2 cups granulated sugar
- 2 teaspoons anise seeds
- 2 large eggs
- 1/4 cup brandy or apple juice
- 1/4 cup sugar, for rolling
- 1 tablespoon ground cinnamon, for rolling
Directions:
- Prepare Dry Ingredients:
- In a large bowl, sift together the flour, baking powder, and salt. Set aside.
- Cream Lard and Sugar:
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the lard and 1 1/2 cups sugar until fluffy. Mix in the anise seeds.
- Add Eggs and Brandy:
- Beat in the eggs one at a time, then add the brandy or apple juice. Gradually add the flour mixture, mixing until just combined.
- Chill the Dough:
- Divide the dough into several pieces, wrap in plastic, and refrigerate for at least an hour. This makes the dough easier to roll and cut.
- Preheat Oven and Prepare Cinnamon Sugar:
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. In a small bowl, combine 1/4 cup sugar and ground cinnamon.
- Roll and Cut Cookies:
- On a lightly floured surface, roll out one piece of dough to about 1/4 inch thickness. Using cookie cutters, cut into desired shapes.
- Immediately roll each cookie in the cinnamon sugar mixture and place on prepared baking sheets.
- Bake:
- Bake for 10 to 12 minutes, or until the cookies are just set and barely golden at the edges. They should not brown too much.
- Cool and Serve:
- Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Store in an airtight container.
These Biscochitos bring a taste of New Mexican tradition to your home and are perfect for sharing with family and friends during the holidays or any special occasion. Their distinctive anise flavor and sandy texture make them a beloved treat that’s eagerly anticipated each year.
