Biscochitos are a New Mexico dessert staple. A simple butter cookie with anise, sugar, and cinnamon, it’s sugar and spice and everything nice. In this biscochitos recipe, we elevate the traditional cookie with green chiles — it may just become your new favorite dessert topping.
Green Chile Biscochitos Recipe
INGREDIENTS
For the Dough:
2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter, softened
1/2 cup granulated sugar
1 teaspoon anise seeds
1 tablespoon roasted mild green chilies, finely chopped
1 egg
For the Topping:
1/4 cup granulated sugar
1 teaspoon ground cinnamon
INSTRUCTIONS
- Preheat the oven to 350°F.
- In a bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- In a separate large bowl, cream together the softened butter and 1/2 cup of granulated sugar.
- Add the anise seeds and finely chopped roasted green chilies to the butter-sugar mixture. Mix until thoroughly combined.
- Beat in the egg until the mixture achieves a smooth consistency.
- Add the dry flour mixture to the wet ingredients. Mix until a soft dough forms.
- On a floured surface, roll out the dough to approximately 1/4 inch thickness.
- Use cookie cutters to create shapes from the dough. Traditional biscochitos often take the form of stars or other decorative figures.
- In a small bowl, combine 1/4 cup of granulated sugar with the ground cinnamon for the topping.
- Place the cut-out dough shapes onto baking sheets lined with parchment paper, ensuring some space between each cookie. Sprinkle the cinnamon-sugar mixture over the top of each cookie.
- Bake in the oven for 10 to 12 minutes or until a light brown hue.
- Once baked, remove the cookies from the oven and allow them to cool on the baking sheets for a few minutes. Then, transfer them to a wire rack to cool completely.
Recipe by Gabe Gomez / Food by Kristen Palmer / Styling by Anna Calabrese / Photography by Dave Bryce
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