Real Recipes From Real Home Cooks ®


(4 ratings)
Recipe by
Vickie Parks
Renton, WA

These buttery, sweet shortbread-like cookies are spiced just right. They're traditional in New Mexico (and most of the Southwest) for Christmas, weddings, baptisms, and special occasions. And it has been New Mexico’s official “State Cookie” since 1989. Recipes can vary a great deal, but the anise and cinnamon are the key flavors that give this cookie its unique qualities. The traditional shape to cut them is the fleur-de-lis, but few people have that shape of cookie cutter, so use any shape you like. (Hearts, stars, triangles, and 2" round biscuit cutters with scalloped edges are most common.)

(4 ratings)
yield 3 dozen cookies
prep time 45 Min
cook time 10 Min
method Bake

Ingredients For biscochitos

  • 3 cups
    all-purpose flour
  • 1 1/2 tsp
    baking powder
  • 1/2 tsp
  • 3 tsp
    crushed anise seed
  • 1/2 tsp
    ground cinnamon
  • zest of 1 sm
  • 1 1/4 cups
    lard (you can use vegetable shortening, but lard gives it a better flavor)
  • 3/4 cups
    granulated sugar
  • 1 lg
  • 1 tsp
    vanilla extract
  • 2 Tbsp
    grand marnier or triple sec
  • 1/2 cup
    granulated sugar
  • 1 tsp
    ground cinnamon

How To Make biscochitos

  • 1
    In a large bowl, sift together flour, baking powder, and salt. Whisk in the anise, ½ tsp cinnamon, and orange zest.
  • 2
    In a separate bowl, combine the lard and sugar, and beat with electric mixer until light and fluffy, about 3 minutes. Add the egg, vanilla and Grand Marnier, and beat to combine. Gradually beat in the flour mixture and stop as soon as mixture is combined. Dough should be thick and similar in consistency to pie crust dough. Refrigerate dough for 30 minutes.
  • 3
    Preheat oven to 350°F. Line a large baking sheet with parchment paper.
  • 4
    In a small bowl, combine the sugar and cinnamon for topping.
  • 5
    On a lightly floured surface, roll out dough to 1/4-inch thickness. Cut out cookies in desired shape. (The yield depends on size of cookie cutter used; a 2 1/2-inch cookie cutter provided 3 dozen cookies.)
  • 6
    Place cookies on lined baking sheet and bake 10 to 12 minutes or until set but not browned - be careful not to over cook. (The cookies can start to slightly brown, but they shouldn't be golden brown across the entire surface like many shortbread or sugar cookie recipes.)
  • 7
    Let cookies cool for 1 minute on the baking sheet, then carefully dip them in the sugar/cinnamon topping. Place on cookie rack until completely cooled.

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