“Biscochitos are traditional New Mexican cookies and are also the official state cookie. They are anise cookies, typically sprinkled or dipped in a comination of sugar and cinnamon. This is my grandmother's recipe and still my absolute favorite biscochito recipe. I believe this recipe is definitely the best. This recipe is typically made with lard-- some recipes use vegetable shortening, but lard helps give it that "melt in your mouth" texture. My grandma also suggests using a cheap white wine-- she used to use my grandpa's white wine from the grapes he grew. I tend to like my cookies a little on the sweeter side, so I use a sweet white wine like a Riesling. Another thing she told me is to crush the anise seeds to help release the flavor-- it also helps so that you're not picking anise seeds out of your teeth too!! Also, some people like their biscochitos thick, so experiement with the thickness and decide the thickness you prefer. I like mine very thin, about 1/8 inch thick. And I also dip them in the cinnamon/sugar mixture before I put them in the oven and then again right after they come out of the oven-- this will use much more cinnamon and sugar than the recipe calls for. Like I said, I prefer them a little sweeter!!”
READY IN:
3hrs 30mins
YIELD:
7 dozen
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees.
  2. Sift flour with baking powder and salt.
  3. In a separate bowl, cream lard with sugar and freshly ground anise seeds until fluffy. (This is a very important step! You want a lot of air incorporated into the lard because it helps make the cookies lighter.).
  4. Beat in eggs one at a time.
  5. Mix in flour mixture and white wine until well blended.
  6. Refrigerate 1-2 hours.
  7. Turn dough out on a floured surface and roll out desire thickness (I usually like it between 1/8-1/4 of an inch thick).
  8. Cut into shapes.
  9. Mix the 1/2 cup sugar and 2 tbsp of cinnamon in a small bowl.
  10. Dip tops of the cut out cookies in the cinnamon-sugar mixture.
  11. Bake 10-12 minutes or until edges turn a golden color.
  12. Remove from oven and immediately dip cookies again in the cinnamon-sugar mixture.
  13. Place cookies on cooling sheet and allow to cool completely. (If you try to eat them while they're still warm, they will taste like lard-- not fun!).
  14. Variation: You can also "paint" the cookies with a mixture of 1/2 cup heavy cream or evaporated milk and food coloring (red or green). With a paint brush, put a heavy coat on top of cut out cookies (for this variation, it's usually the shape of a chile/chili). Sprinkle with cinnamon and sugar, then bake for 10-12 minutes.

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