CLASSIC New Mexican Biscochitos
Hey Chile Heads! In this recipe, we learn how to make the state cookie of New Mexico: the biscochito!! This amazing cookie uses flavors of anise and cinnamon to bring a rich, spiced, crispy cookie. But, the traditional recipe calls for a POUND of lard...so, do you think we can create a healthier version of biscochitos? Read to find out!
Ingredients
- 1 lb / 2 cups Lard
- 1 ½ cups Sugar
- 3 Eggs Slightly beaten
- 1 tsp. Vanilla
- ¼ cup Water OR White Wine
- 1 tbsp. Anise
- 6 cups Flour
- 3 tsp. Baking powder
- 1 tsp. Salt
- ½ cup Cinnamon sugar (½ tsp cinnamon mixed with ½ cup sugar)
Instructions
- Preheat oven to 350 degrees.
- Cream together lard, sugar, eggs, vanilla, water/wine & anise with a hand mixer.
- In a separate bowl, stir together flour, baking power & salt.
- Gradually add dry ingredients to wet ingredients, about a cup at a time. Fully combine until a cookie dough consistency has been reached – in other words, the dough sticks together (not too crumbly or too wet). You may need to work the dough with your hands.
- Place dough onto a well-floured surface & cut into 4 equal parts.
- Take one of the 4 parts and roll out to a ¼ inch thickness.
- Using a cookie cutter, cut as many cookies from the dough as you can. Unused dough can be rerolled & cut again.
- Lightly dust each cookie in cinnamon sugar on one side & gently place on a baking sheet.
- Bake cookies in the oven for 8-10 minutes.
- Repeat steps 6-9 with the rest of the dough.
- Let cool for 5 minutes & enjoy fresh or store in a container for up to 2 weeks.
Video
Notes
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