Biscochitos
This is New Mexico's conventional cookie. A exceptional thick sugar cookie this is dusted with cinnamon-sugar. The conventional form is fleur-de-lis, however use your preferred cookie cutters in case you like.
Video
Equipment
- Micro oven
- Electric beater
Ingredients
- 3 Cups All-purpose flour
- ½ Tablespoon Baking powder
- ½ Tablespoon Salt
- 1 Cups Lard
- ¾ Cups White sugar
- 1 Tablespoon Anise seed
- 2 Eggs
- ⅛ Cups Brandy
- 1 Tablespoon Cinnamon
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Sift the flour, baking powder and salt into a bowl, and set aside.
- 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.
- 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 tradition is fleur-de-lis. Place cookies on baking sheets. Mix together the 1/4 cup of sugar and cinnamon; sprinkle over the tops of the cookies.
- Bake for 10 minutes in the preheated oven, or until the bottoms are lightly browned.
Notes
Biscochitos or bizcochitos are a crisp lard- or butter-primarily based totally cookie, flavored with cinnamon and anise. The call is a Spanish diminutive shape of bizcocho. The dough is rolled and historically reduce into the form of stars and crescent moons.
