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Crisp, buttery shortbread cookies from New Mexico, delicately flavored with anise and cinnamon. These traditional holiday treats, the official state cookie, melt in your mouth and are perfect with a cup of coffee.
Prepare Dry Ingredients and Coating
Cream the Fat and Sugar
Combine Wet Ingredients
Form and Chill the Dough
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Crisp, buttery shortbread cookies from New Mexico, delicately flavored with anise and cinnamon. These traditional holiday treats, the official state cookie, melt in your mouth and are perfect with a cup of coffee.
This southwestern recipe takes 74 minutes to prepare and yields 12 servings. At 331.3 calories per serving with 3.94g of protein, it's a beginner-friendly recipe perfect for dessert or snack.
Preheat Oven and Prepare Pans
Roll and Cut the Cookies
Bake the Biscochitos
Coat and Cool
Add 1 teaspoon of finely grated orange or lemon zest to the dough along with the egg for a bright, citrusy note.
Substitute the brandy with dark rum, whiskey, or an anise-flavored liqueur like Anisette for a different flavor profile.
While lard is traditional, you can use an equal amount of vegetable shortening. Using butter will result in a different, less traditional texture that spreads more.
If you don't have anise seeds, you can substitute with 1 teaspoon of ground anise, though the flavor will be slightly different.
The carbohydrates from the flour and sugar in biscochitos offer a quick source of energy, which can be a welcome boost during a busy day or festive celebration.
The act of baking and enjoying traditional foods like biscochitos can be comforting and evoke positive memories. The warm spices like cinnamon and anise have aromas that are often associated with happiness and relaxation.
Biscochitos are a traditional cookie from New Mexico, with roots in Spanish baking traditions. They were introduced by Spanish colonists and have since become a staple of New Mexican cuisine, especially during holidays. In 1989, they were designated as New Mexico's official state cookie.
While you can, it's not recommended for an authentic biscochito. Lard provides a uniquely tender, flaky, and crisp texture that butter cannot replicate. Butter has a higher water content, which will cause the cookies to spread more and have a different mouthfeel.
A crumbly dough is characteristic of biscochitos. It's a high-fat, low-moisture dough. As you work with it, the warmth from your hands will help it come together. Just gather it and press it into a disk before chilling. It will be much easier to roll out after it has rested.
Once completely cooled, store the cookies in an airtight container at room temperature. They will stay fresh and crisp for up to one week.
Yes, the dough can be made up to 3 days in advance. Keep it well-wrapped in the refrigerator. You can also freeze the wrapped dough disk for up to 3 months. Thaw it in the refrigerator overnight before rolling and baking.
Biscochitos are a traditional dessert and should be considered an indulgent treat. They are high in calories, fat, and sugar. While delicious, they are best enjoyed in moderation as part of a balanced diet, especially during special occasions.
A serving of three biscochitos contains approximately 320-360 calories, depending on the exact size and thickness of the cookies. The majority of calories come from the lard and sugar.