If you haven’t had Biscochitos, the state cookie of New Mexico, then you’ve been missing out on big flavor in a small, crunchy package. These cookies land somewhere between a shortbread and sugar cookie but with hints of anise and cinnamon. The use of lard in this recipe makes sure the texture of these cookies are buttery and crumbly. For our biscochitos, we use a scalloped cookie cutter to achieve a flower shape and a Zia stamp to decorate the tops. But, you can leave the cookie shape up to your creativity and go with something more classic like circles or stars.
Why Are We Using Wine in a Cookie Recipe?
You may be wondering, why on Earth would you use wine in a sweet cookie recipe? Sweet table wine is actually a popular ingredient in biscochitos because it adds a subtle sweetness and a touch of complexity to the flavor. The wine also helps to moisten the dough, resulting in a tender and crumbly texture that you won’t receive otherwise. The sweetness of the wine also complements the other ingredients in the biscochitos, such as sugar, anise, and cinnamon, creating a harmonious and satisfying flavor profile.
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Biscochitos
- Yield: 4 dozen+ 1x
Description
You cannot go wrong with these beautiful anise cookies.
Ingredients
For the Cookies:
- 6 cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp salt
- 1 lb lard
- 1 ½ cups granulated sugar
- 2 tsp anise seeds
- 2 large eggs
- ½ cup sweet table wine
For the Topping:
- ¼ cup granulated sugar
- 1 tbsp ground cinnamon
Instructions
- Sift flour, baking powder, and salt together in a medium bowl. In a stand mixer, cream together the lard, sugar, and anise seeds on medium speed. In a separate bowl, beat the eggs until light and fluffy. Add the eggs to the creamed mixture, followed by the wine. Beat in the flour mixture, in a couple of additions, until a stiff dough forms. If the dough won’t hold together, add a bit more wine.
- Cover the dough and refrigerate it overnight.
- Preheat the oven to 350 degrees. Cover a pair of baking sheets with parchment.
- Remove the dough from the refrigerator and let stand until it is soft enough to roll. Divide the dough into quarters. Roll out each portion to about 1/16-1/8 inch in thickness. Cut with a 3-inch scalloped cookie cutter and place on baking sheets. Bake for 12-15 minutes, or until bottoms of cookies are golden brown.
- Meanwhile, mix the sugar and cinnamon topping in a small bowl. Drop the warm cookies gently in the cinnamon sugar and set aside to cool.
Recipe by Celina Grife / Styling by Julia Platt Leonard / Photography by Tira Howard
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