Biscochitos Recipe

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Lynnda Cloutier


A very special treat at Christmas, usually served with New Mexican hot chocolate. These cookies freeze well after baking.

★★★★★ 1 vote


3 cups sifted flour
1 1/2 t. baking powder
1/2 t. salt
1 cup lard (1/2 lb)
3/4 cup sugar
3 t. anise seed
1 egg
1/4 cup brandy or white wine
1/4 cup sugar
1 t. cinnamon (mix sugar and cinnamon; dip cookie in mixture before baking)


1Sift dry ingredients together; set aside. Cream lard, sugar and anise seeds. Beat egg until fluffy; add to creamed mixture. Add flour mixture land brandy alternately. Mix until well blended. Knead slightly and pat to form a stiff dough. Roll dough 1/4 to 1/2 inch thick. Cut in circle or fleur de lys shape. Dip each cookie into cinnamon sugar mixture before baking. Bake at 350 on ungreased baking sheets 10 to 12 minutes or until lightly browned. Makes 3 to 4 dozen.
Comida Sabrosa, homestyle southwestern cooking

About Biscochitos

Course/Dish: Cookies