Good with Vino or a Cappuccino: Biscochitos – New Mexico

Hello friends! Is your holiday baking well underway? You might want add the biscochito (bis-ko-CHEE-toe) to your repertoire, New Mexico’s official state cookie. This melt in your mouth confection is

Biscochitos - New Mexico

flavored with anise, cinnamon and brandy and is often associated with Christmastime. In the Spanish culture, with the tradition of Las Posadas, where actors reenact Mary and Joseph looking for shelter for the birth of the Christ child, biscochitos are often served in the celebration following the event.

It seems every family thinks their abuela (grandmother) or tia (aunt) makes the best biscochito. Call us crazy, but our idea of fun would be to taste test biscochitos to come up with our favorite. This recipe is adapted from one found on the Albuquerque Convention and Visitors Bureau. This dough does get soft quickly so put it in the fridge when you are not working with it so it stays cold. And yes, equally delicious with a glass of wine or a cappuccino.

Celebrate New Year’s Eve on the Santa Fe Plaza, December 31, with bonfires, hot chocolate, music, food trucks and more.

Biscochitos

  • Servings: 4 dozen
  • Difficulty: moderate
  • Print

Ingredients

  • 1 ½ cups shortening or lard
  • 1 cup sugar
  • 2 eggs
  • 2 teaspoons anise seeds
  • 4 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3 tablespoons brandy (can substitute apple juice)
  • 2 teaspoons cinnamon
  • 3 tablespoons sugar

Instructions

 In a large mixing bowl, beat shortening and sugar with electric mixer until light and fluffy. Add eggs, anise seeds and brandy and beat until incorporated. Sift the flour, baking powder and salt together. Gradually add to the shortening/sugar mixture, mixing until dough forms. Remove dough onto cellophane. Wrap and refrigerate for at least 3 hours.

To make cookies, roll out batches of dough (keeping unused dough refrigerated) to between 1/4 and 1/2 inch thickness. Cut with cookie cutters. Mix cinnamon and the 3 tablespoons of sugar on plate. Dip each cookie in cinnamon-sugar mixture on one side and place on cookie sheets. Bake at 350 for 10 minutes or until cookies are browned at the edges.

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11 thoughts on “Good with Vino or a Cappuccino: Biscochitos – New Mexico”

  1. Hi Kat– these sound a bit like the thin thin anise flavored cookies that we had in Spain– each wrapped in a waxed paper from the market. You blog has such variety!! fun post! and Merry Christmas around the corner!! xo

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