New Mexico Biscochitos

Aromatic, crispy Biscochitos – a delightful, homestyle cookie that brings back warm, comforting memories!

1. 1

   Prepare Dry Ingredients and Coating

   • In a medium bowl, whisk together the 3 cups of all-purpose flour, 1.5 tsp baking powder, and 0.5 tsp salt. Stir in the 2 tsp of lightly crushed anise seeds. Set aside.
   • In a separate shallow dish or plate, combine the 1/2 cup of granulated sugar and 1.5 tsp of ground cinnamon for the coating. Mix well and set aside.
2. 2

   Cream the Fat and Sugar

   • In a large bowl using a stand mixer with a paddle attachment or a hand mixer, beat the 1 cup of room temperature lard and 3/4 cup of granulated sugar on medium-high speed for 2-3 minutes, until the mixture is light, pale, and fluffy.
3. 3

   Combine Wet Ingredients

   • Add the egg and 2 tbsp of brandy to the creamed mixture. Beat on medium speed until fully incorporated, scraping down the sides of the bowl as needed.
4. 4

   Form and Chill the Dough

   • Reduce the mixer speed to low and gradually add the dry flour mixture to the wet ingredients in two or three additions. Mix only until the dough just comes together. It may appear slightly crumbly.
   • Turn the dough out onto a clean surface, gather it into a ball, flatten it into a 1-inch thick disk, and wrap it tightly in plastic wrap.
   • Refrigerate for at least 30 minutes to an hour. This step is crucial for preventing the cookies from spreading during baking.
5. 5

   Preheat Oven and Prepare Pans

   • While the dough chills, preheat your oven to 350°F (175°C).
   • Line two large baking sheets with parchment paper.
6. 6

   Roll and Cut the Cookies

   • On a lightly floured surface, roll the chilled dough out to a thickness of about 1/4-inch.
   • Use cookie cutters to cut out your desired shapes. A fleur-de-lis is traditional, but rounds or stars work well too.
   • Carefully place the cut-out cookies about 1 inch apart on the prepared baking sheets.
7. 7

   Bake the Biscochitos

   • Bake one sheet at a time for 10-12 minutes, or until the edges are just beginning to turn a very light golden brown. The centers should remain pale.
   • Do not overbake, as they will continue to firm up as they cool.
8. 8

   Coat and Cool

   • Remove the baking sheet from the oven and let the cookies rest for 1-2 minutes. They should be warm, not piping hot.
   • Gently transfer the warm cookies to the cinnamon-sugar mixture and toss to coat all sides evenly.
   • Place the coated biscochitos on a wire rack to cool completely.