Biscochos
I don't know how many states have their own official cookie, but in New Mexico, BISCOCHOS, also called BISCOCHITOS, are so popular, they were given the official title of State Cookie. They are a delicate, crumbly, shortbread cookie that tastes of cinnamon and anise, and they're made for all special occasions, especially weddings and Christmas. In my family, we make a ton of them, so be sure to watch the video to see the final outcome, that way you can decide if you want to cut this recipe in half.
Ingredients
- 2 lbs. Lard
- 2 cups Sugar
- 3 Oranges Juice
- 1 package Anise Seeds
- 2 Eggs
- 12 cups All Purpose Flour
- 2 tsp. Baking Powder
- 1 tsp. Salt
- Plus Cinnamon Sugar For dipping the baked cookies in at the end. (approx. 1/2 cup sugar mixed with 1 Tbsp. cinnamon)
Instructions
- Cream and fluff lard. (If using a stand mixer, let it go approx. 10 minutes. The longer the better.)
- Add the juice of three oranges and continue mixing.
- While that is mixing, take anise seeds and crush them with the end of a rolling pin, or in a mortar with a pestal.
- Then add crushed anise and 2 eggs to the lard mixture and continue to fluff.
- In separate bowl, combine 12 cups of flour with baking powder and salt.
- Then gradually begin adding dry ingredients to moist ingredients.
- Knead until you are left with a firm, but very pliable cookie dough. (If it's too sticky, feel free to add more flour. This will not hurt the recipe.)
- Flour flat surface, as well as rolling pin, and roll out dough in manageable increments to about 1/4" or 1/8" thickness.
- Then use cookie cutters to cut out cookies.
- Bake at 350º for 10-13 minutes, until bottom is golden brown, but top is still light.
- When they come out of the oven, dip top side only in cinnamon sugar, and let cool completely before eating.
- Biscochos taste better the next day and will keep for weeks.
Video
Notes
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