Easy Biscochitos Recipe (Traditional New Mexico Cookie)
This easy biscochitos recipe makes buttery, crumbly shortbread flavored with anise and coated in cinnamon sugar. A Christmas favorite that melts in your mouth and works beautifully with any cookie cutters.
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Servings: cookies
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Ingredients
- ½ cup lard
- ¼ cup granulated sugar
- 1 egg yolk
- 1 teaspoon Brandy or vanilla
- 2 tablespoon water
- ½ teaspoon anise seed whole or ground
- 1 ½ cups all-purpose flour 7 oz
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup granulated sugar for dipping cookies
- ½ teaspoon cinnamon mixed with sugar for dipping
Instructions
- Preheat oven to 350°F.
- In a small bowl, sift together flour, baking powder, and salt. Set aside.
- In the bowl of a stand mixer, cream the lard, anise seed, and ¼ cup sugar until light and fluffy. Scrape the sides of the bowl as needed. Add egg yolk, brandy (or vanilla) , and water, and mix until smooth.
- Add dry ingredients and mix until just combined.
- Roll dough to ¼-inch thickness on a lightly floured surface. Cut into shapes with cookie cutters.
- Place cookies on an ungreased baking sheet and bake at 350 degrees F for 15 minutes, or until lightly golden.
- Mix the remaining sugar with cinnamon. Gently press the cookies into the mixture.
- Cookies will keep in an airtight container at room temperature for up to 5 days.
Notes
Use lard for authenticity. Lard gives biscochitos their signature crumbly, melt-in-your-mouth texture. Butter or shortening can be used, but the cookies will be denser.
Roll evenly. Aim for ¼-inch thick dough so the cookies bake uniformly and hold their shape. Rolling guides or silicone strips help.
Don’t grease your pans. The dough has enough fat to prevent sticking, and ungreased pans help the cookies keep crisp edges.
Storage. Keep cookies in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.
Flavor boost. For extra anise flavor, add ½ teaspoon ground anise seed or a splash of anise extract. Some bakers also like to add a touch of orange zest.
