biscochitos

Name: Biscochitos
Prep time: 45 min
Cook time: 10 min
Yield: 3
Cuisine: Southwestern
Ingredients: ## COOKIE DOUGH; 3 cups all-purpose flour; 1 1/2 teaspoon(s) baking powder; 1/2 teaspoon(s) salt; 3 teaspoon(s) crushed anise seed; 1/2 teaspoon(s) ground cinnamon; zest of 1 small orange; 1 1/4 cups lard (you can use vegetable shortening, but lard gives it a better flavor); 3/4 cups granulated sugar; 1 large egg; 1 teaspoon(s) vanilla extract; 2 tablespoon(s) grand marnier or triple sec; ## TOPPING; 1/2 cup granulated sugar; 1 teaspoon(s) ground cinnamon

(4 RATINGS)

9 Pinches 3 Photos

Vickie Parks

Renton, WA

Updated on Jul 3, 2019

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.)

Rate

prep time 45 Min

cook time 10 Min

method Bake

yield 3 dozen cookies

Ingredients

COOKIE DOUGH
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3 teaspoons crushed anise seed
1/2 teaspoon ground cinnamon
zest of 1 small orange
1 1/4 cups lard (you can use vegetable shortening, but lard gives it a better flavor)
3/4 cups granulated sugar
1 large egg
1 teaspoon vanilla extract
2 tablespoons grand marnier or triple sec
TOPPING
1/2 cup granulated sugar
1 teaspoon ground cinnamon

How To Make biscochitos

Step 1

In a large bowl, sift together flour, baking powder, and salt. Whisk in the anise, ½ tsp cinnamon, and orange zest.

Step 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.
Step 3

Preheat oven to 350°F. Line a large baking sheet with parchment paper.
Step 4

In a small bowl, combine the sugar and cinnamon for topping.
Step 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.)
Step 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.)
Step 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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