The biscochito, that spicy, anise-flavored cookie brought to New Mexico by the early Spaniards, is center stage at just about every celebration in the state from wedding receptions to baptisms, and especially during the holiday season.
Similar to shortbread or butter cookies, biscochitos have their own unique flavor, thanks to crushed anise seeds and hints of orange and cinnamon.
The History of Biscochitos and New Mexico
It’s no wonder that in 1979, New Mexico made the biscochito its official state cookie, making New Mexico the first state to have an official state cookie. Clearly, New Mexico has its priorities straight, recognizing these cinnamon sugar-topped treats that practically melt in your mouth.
Yes, you can find biscochitos for sale in grocery stores and bakeries but ask any local and they’ll tell you the cookies are easy to make. If you’re lucky, they’ll even share their family recipe, often passed down from their grandmother or favorite tia (auntie).
The secret tip, and don’t try to get around it, is LARD! You can substitute butter but they just won’t taste the same. For an authentic New Mexico biscochito, lard is key. (You’ll find it in the baking aisle, near the cooking oils and shortening.)
Dealing with the Dough
Biscochito dough is not like many other cookie dough. It’s more like pie crust dough. After mixing all the ingredients together, you will have a crumbly mixture. Dig in with your hands, working the dough into a ball, and keep at it until you have all the loose dough and flour pieces incorporated.
Refrigerate the dough, then separate into three balls, and roll out on a lightly floured surface. If it still feels crumbly, work the dough a little more. The lard requires kneading. It will be worth it. You’ll see!
Print
Traditional Biscochitos
- Yield: 3 Dozen 1x
Description
Try making this New Mexico state cookie at home!
Ingredients
- 3 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 3 tsp crushed anise seed
- Zest of one orange
- 1 1/4 cups lard
- 3/4 cups sugar
- 1 large egg
- 1 tsp pure vanilla extract
- 1 cup sugar
- 2 tsp ground cinnamon
Instructions
- In a medium bowl, sift together flour, baking powder, and salt. Whisk in the crushed anise and orange zest.
- In a separate large bowl, combine the sugar and lard. Using an electric mixer, beat the lard and sugar until light and fluffy, about 3 minutes. Add the egg and vanilla and beat to combine.
- Gradually beat in the flour mixture and stop as soon as mixture is combined. The dough will be crumbly and resemble pie crust dough.
- Using your hands, work the dough into a ball, like you would when making a pie crust, incorporating all the loose pieces of flour mixture. Wrap in plastic and refrigerate the dough for 30 minutes.
- Preheat oven to 350 degrees. Line baking sheet with parchment paper. In a small bowl, combine the sugar and cinnamon for the topping.
- Take the chilled dough and separate it into three balls, roughly the same size. Take one dough ball at a time and work it into your hands, kneading it until it is soft and smooth. If it feels crumbly when you try to roll it out, just knead it a little more until it comes together – the lard needs a little extra help. On a lightly floured surface, roll out the dough to 1/4 inch thickness.
- Cut out cookies using a circle or star shaped cutter.
- Place cookies on a lined baking sheet and bake until just barely golden and set, about 10 to 12 minutes (be careful not to overcook!). Let cookies cool for 10 minutes on the pan (they will crumble if you take them off any sooner). While they are on the pan, sprinkle them with some of the cinnamon and sugar mixture. When they’ve cooled for 10 minutes, you can then carefully dunk them into the sugar mixture, place on cookie rack until completely cooled.
Story by Cyndy Tanner / Photography by Tira Howard
Subscribe to TABLE‘s print edition
