New Mexico - Biscochitos

Biscochitos are anise and cinnamon flavored shortbread cookies and are the state cookie of New Mexico!  As a matter of fact, New Mexico was the first state to adopt an official "state cookie" back in 1989!  


This cookie is a Christmas tradition in New Mexico but also shows up at other special occasions like weddings, baptisms and quinceneras.  


Biscochitos led me to purchase two ingredients that I have never purchased before... see if you can guess which two?!

ingredients
3 cups unbleached all-purpose flour
1 1/2 teaspoons baking powder
3 teaspoons anise seeds
1/2 teaspoon salt
1/2 pound lard, softened
1/2 cup plus 1 Tablespoon granulated sugar
1 large egg
2 Tablespoons rum, bourbon or sweet white wine


for the topping:
1/4 cup granulated sugar
3/4 teaspoon ground cinnamon 


recipe

• sift together the flour, baking powder, anise and salt
• beat the lard in an electric mixer, gradually adding the sugar.  cream until extremely fluffy and light, about 8 minutes
• add the egg, followed by the bourbon, and continue beating
• mix in the dry ingredients, adding about one-third of the mixture at a time.  stop the mixer as you make each addition, and beat no longer than necessary to incorporate the dry ingredients.  a stiff pie-crust type of dough is what you are seeking
• chill the dough for about 15 minutes for easy handling
• use a cookie press to form the biscochitos or roll the dough to 1/4 inch thickness and cut out with small cookie cutter
• place cookies on ungreased cookie sheets
• preheat oven to 350 degrees and bake for 10 - 12 minutes until just set and pale golden.
• while the cookies bake, stir together the topping ingredients
• when the cookies come out of the oven, cool for just a minute or two on the baking sheets, then gently dunk the top of each in the cinnamon-sugar topping
• transfer to absorbent paper to finish cooling
• Biscochitos, tightly covered, will keep for at least a week.  

Note:  for authentic Biscochitos, you must use Lard

Enjoy!

mbf