Biscochitos New Mexicos State Cookie Recipes

BISCOCHITOS

Steps:

• In the bowl of an electric mixer fitted with the paddle attachment, mix 1 cup sugar and the lard on medium-high speed until light and fluffy, about 3 minutes. Add egg; beat to combine. Add vanilla, Grand Marnier, and zest; beat to combine.
• Sift flour, baking powder, and salt. Gradually beat flour mixture into sugar mixture on low speed. Beat in anise seeds. On medium, gradually add 2 tablespoons water or more to form a ball. Divide dough in half; shape into disks. Wrap each disk in plastic; chill 1 hour.
• Preheat oven to 350 degrees with rack in center. Combine cinnamon and remaining 3/4 cup sugar in a small bowl.
• On a floured surface, roll the dough to 1/4 inch thick. Cut dough into moons, stars, or shapes you like with a 2-inch cutter; lightly sift cinnamon-sugar over each shape. Place on parchment-lined baking sheets. Bake, 1 sheet at a time, 10 to 12 minutes; cookies should be set but not brown. Transfer the cookies and parchment to a wire rack to cool. Repeat with the remaining batches.

BISCOCHITOS TRADITIONAL COOKIES

Steps:

• 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 traditional is fleur-de-lis. Place cookies onto 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.

BISCOCHITOS - NEW MEXICO'S STATE COOKIE

Steps:

• Preheat oven to 350 degrees F.
• Sift flour with baking powder and salt.
• In a separate bowl, using an electric mixer on medium speed, cream lard with sugar and anise seeds until fluffy.
• Beat in egg until incorporated.
• On low speed, add milk and flour mixture to lard mixture until incorporated.
• Turn dough out on lightly floured board, knead gently to form a ball, then press to 1/4 inch thickness.
• Cut into shapes OR roll into balls (~1 inch in size).*.
• Toss shapes in cinnamon and sugar topping.**.
• On greased baking sheets, bake for 13 to 15 minutes at 350 degrees F or until bottoms of cookies are lightly browned. Yield: about 50 small cookies.
• *If you roll them into balls, be sure to press them down slightly with a fork after positioning them onto baking sheets.
• **The easiest way to do this is to put several balls/shapes and the cinnamon and sugar into a small tupperware container. Put the lid on and shake gently.

BISCOCHITOS

Steps:

• Preheat oven to 350°.
• Cream lard and 1 cup sugar together until creamy. Add eggs and beat until very fluffy.
• Sift together flour, baking powder, and salt; add to creamed mixture.
• Stir and mix in wine (and anise seed, if using) until it's a dough-like consistency (may need to knead).
• Roll dough out on floured board to 1/8" thickness. Cut into desired shape; place on baking sheets 1/2" apart.
• Combine 1/2 cup sugar and 2 tablespoons cinnamon; sprinkle on top of each cookie.
• Bake for 15-20 minutes or until golden brown.
• Combine the rest of the sugar and cinnamon. Once out of the oven immediately cover the entire cookie with cinnamon sugar mix. Enjoy!