Bizcochito (Mexican Holiday Cookie)
Adopted in 1989.
This act made New Mexico the first state to have an official cookie. The biscochito is a small anise flavored, shortbread cookie used during special celebrations, wedding receptions, baptisms, and religious days, continuing a tradition brought by the Spaniards. It was chosen to help maintain traditional home baked cookery
In 1989, Frances Mitchelle Maldonado, (owner of Enchantment Delights in Albuquerque and was famous for baking her delicious Josecito-Biscochitos) worked on passing New Mexico House Bill 406 declaring the Bizcochito as the official State Cookie.
- 1 c
- butter, cold
- 3/4 c
- sugar, raw (1/4) raw and (1/2) sugar
- 1 tsp
- star anise
- 1 large
- 3 c
- unbleached white flour
- 1 1/2 tsp
- baking powder
- 1/2 tsp
- 1/4 c
- grand marnier
- 1 Tbsp
- cinnamon stick grated
- 1/4 cup c
- pure cane sugar
- 2 Tbsp
- cinnamon ground
How to Make Bizcochito (Mexican Holiday Cookie)
- 1Preheat oven to 350* Non greased cookie sheet
Cream butter, sugar, and anise
Beat eggs, and add to butter and sugar mixture, cream...
Stir together in separate bowl, flour, baking powder, and salt, and cinnamon.
- 2Stir into cream mixture...
Alternate the dry mixture with Gran Marnie, cream together.
- 3Turn out on floured board knead several times...Roll to 1/8 inch thick and cut with biscuit cutter or floured glass, or cookie cutter..
- 4Dust tops with sugar and cinnamon...
Bake on ungreased cookie sheet for 8 to 10 minutes at 350* cool cookies onto rack....