Biscochitos have always been a favorite family recipe during the holidays, bringing a touch of tradition and warmth to our celebrations. Originating in New Mexico, these delightful cookies hold the honor of being the state’s official cookie—a testament to their cherished cultural significance. Their unique flavor profile, with hints of anise seed and a delicate touch of cinnamon, offers a perfect balance of sweetness and spice.
These delicate cookies will melt in your mouth and leave a lingering taste of festive nostalgia.
Dough
| Ingredient | Quantity | Unit |
| Shortening | 1 1/2 | Cups |
| All purpose flour | 6 | Cups |
| Baking powder | 4 | Teaspoons |
| Salt | 1 1/2 | Teaspoons |
| Granulated sugar | 2 | Cups |
| Eggs | 3 | – |
| Anise seed | 2 | Tablespoons |
| Milk, wine, or orange juice | 1/2 | Cup |
For Coating
| Ingredient | Quantity | Unit |
| Granulated sugar | As needed | – |
| Cinnamon | As needed | – |
Instructions
- Cream the shortening and granulated sugar together until smooth.
- Add the eggs and mix well until fully combined.
- Mix in the milk, wine, or orange juice along with the anise seed.
- Sift together the flour, baking powder, and salt. Gradually add to the creamed mixture, then knead until the dough is smooth and easy to roll on a lightly floured surface.
- Roll out the dough and cut into desired shapes using cookie cutters.
- Mix granulated sugar with cinnamon and dip each cookie into the mixture to coat.
- Bake on a greased cookie sheet at 300°F for about 8 minutes, or until lightly golden.
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