Biscochitos Recipes

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BISCOCHITOS



Biscochitos image

Provided by Food Network

Categories     dessert

Time 53m

Yield 5 dozen

Number Of Ingredients 10

6 cups flour
3 teaspoons baking powder
1 teaspoon salt
1 pound lard (a must, no substitutes)
1 1/2 cups sugar
2 teaspoons anise seed
2 eggs
1/2 cup sweet table wine
1/4 cup sugar
1 tablespoon cinnamon

Steps:

  • Sift flour, baking powder, and salt. Cream the lard with sugar and anise seed on medium speed. In a separate bowl. beat eggs until light and fluffy. Add beaten eggs to creamed mixture. Mix together well, adding wine to form a stiff-like dough, add more wine, if necessary.
  • Refrigerate dough overnight.
  • Preheat oven to 350 degrees F.
  • Remove dough from refrigerator and let stand for a while, until dough is soft enough to roll. Divide dough in quarters and roll to about 1/16 to 1/8-inch thickness. Cut with cookie cutter and place on cookie sheet. Bake for 12 to 15 minutes or until bottom of cookie is golden brown. Meanwhile, mix together the sugar and cinnamon in a bowl. Drop the baked cookies into sugar and cinnamon mixture and set aside to cool.

BISCOCHITOS TRADITIONAL COOKIES



Biscochitos Traditional Cookies image

This is New Mexico's traditional cookie. A great thick sugar cookie that is dusted with cinnamon-sugar. The traditional shape is fleur-de-lis, but use your favorite cookie cutters if you like.

Provided by Anonymous

Categories     World Cuisine Recipes     Latin American     Mexican

Time 25m

Yield 72

Number Of Ingredients 10

6 cups all-purpose flour
1 tablespoon baking powder
¼ teaspoon salt
2 cups lard
1 ½ cups white sugar
2 teaspoons anise seed
2 eggs
¼ cup brandy
¼ cup white sugar
1 tablespoon ground cinnamon

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Sift the flour, baking powder and salt into a bowl, and set aside.
  • In a large bowl, cream together the lard and 1 1/2 cups sugar until smooth. Mix in the anise seed, and beat until fluffy. Stir in the eggs one at a time. Add the sifted ingredients and brandy, and stir until well blended.
  • On a floured surface, roll the dough out to 1/2 or 1/4 inch thickness, and cut into desired shapes using cookie cutters. The traditional is fleur-de-lis. Place cookies onto baking sheets. Mix together the 1/4 cup of sugar and cinnamon; sprinkle over the tops of the cookies.
  • Bake for 10 minutes in the preheated oven, or until the bottoms are lightly browned.

Nutrition Facts : Calories 113 calories, Carbohydrate 13 g, Cholesterol 10.6 mg, Fat 5.9 g, Fiber 0.3 g, Protein 1.3 g, SaturatedFat 2.3 g, Sodium 24.2 mg, Sugar 4.9 g

LAVENDER AND LEMON BISCOCHITOS



Lavender and Lemon Biscochitos image

Biscochitos are the state cookie for our home state of New Mexico. They are traditionally made with anise seeds, but I substituted lavender and lemon in this biscochitos recipe. The result is intriguing and delicious! I have also made these with lemon and dried thyme and they were scrumptious. -Marla Clark, Albuquerque, New Mexico

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 6 dozen.

Number Of Ingredients 8

1/2 cup unsalted butter, softened
2/3 cup sugar
1 large egg, room temperature
1 tablespoon dried lavender flowers
1 tablespoon grated lemon zest
1-1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg, lavender and lemon zest. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk; cover and refrigerate 30 minutes or until firm enough to roll., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 1-in. round cookie cutter. Place 1 in. apart on parchment-lined baking sheets. Sprinkle with additional sugar., Bake until bottoms are light brown, 9-11 minutes. Remove from pans to wire racks to cool. Store in airtight containers. Freeze option: Freeze cookies in freezer containers, separating layers with waxed paper. To use, thaw before serving.

Nutrition Facts : Calories 29 calories, Fat 1g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 16mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 0 fiber), Protein 0 protein.

BISCOCHITOS II



Biscochitos II image

Mexican Cookies...great dunkers for coffee.

Provided by Christine J. Crabtree

Categories     World Cuisine Recipes     Latin American     Mexican

Yield 36

Number Of Ingredients 10

1 cup shortening
1 cup margarine
1 ½ cups white sugar
2 eggs
1 teaspoon anise extract
1 teaspoon vanilla extract
6 cups all-purpose flour
1 teaspoon salt
½ cup wine
3 teaspoons baking powder

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix together shortening, margarine and sugar with a mixture until well blended. Mix in the rest of the ingredients until smooth.
  • Roll out on a floured board to 1/2 or 1/4 inch thickness.
  • Cut into desired shapes and place on baking sheets. Bake until golden brown, about 10 - 12 minutes. Garnish as desired or leave plain.

Nutrition Facts : Calories 210.6 calories, Carbohydrate 24.5 g, Cholesterol 10.3 mg, Fat 11.2 g, Fiber 0.6 g, Protein 2.6 g, SaturatedFat 2.4 g, Sodium 168.1 mg, Sugar 8.5 g

BISCOCHITOS



Biscochitos image

Rendering your own lard is what really makes these anise-flavored Mexican sugar cookies stand out, but you can use vegetable shortening in a pinch. Martha made this recipe on "Martha Bakes" episode 711.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 4 dozen

Number Of Ingredients 12

1 cup sugar, plus 3/4 cup for sprinkling
1 1/4 cups Stove Top-Rendered Lard or vegetable shortening
1 large egg
1 teaspoon pure vanilla extract
2 tablespoons Grand Marnier or Triple Sec
Finely grated zest of 1 orange
3 cups unbleached all-purpose flour, plus more for work surface
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
2 teaspoons anise seeds
2 to 4 tablespoons water
1/2 teaspoon ground cinnamon

Steps:

  • In the bowl of an electric mixer fitted with the paddle attachment, mix 1 cup sugar and the lard on medium-high speed until light and fluffy, about 3 minutes. Add egg; beat to combine. Add vanilla, Grand Marnier, and zest; beat to combine.
  • Sift flour, baking powder, and salt. Gradually beat flour mixture into sugar mixture on low speed. Beat in anise seeds. On medium, gradually add 2 tablespoons water or more to form a ball. Divide dough in half; shape into disks. Wrap each disk in plastic; chill 1 hour.
  • Preheat oven to 350 degrees with rack in center. Combine cinnamon and remaining 3/4 cup sugar in a small bowl.
  • On a floured surface, roll the dough to 1/4 inch thick. Cut dough into moons, stars, or shapes you like with a 2-inch cutter; lightly sift cinnamon-sugar over each shape. Place on parchment-lined baking sheets. Bake, 1 sheet at a time, 10 to 12 minutes; cookies should be set but not brown. Transfer the cookies and parchment to a wire rack to cool. Repeat with the remaining batches.

BISCOCHITOS



Biscochitos image

Provided by Food Network

Categories     dessert

Time 1h5m

Yield 12 cookies

Number Of Ingredients 9

1/2 cup lard
2/3 cup sugar plus 1/2 cup sugar
1 egg
1 tablespoon rum
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon anise seed
1/4 teaspoon salt
2 tablespoons ground cinnamon

Steps:

  • Preheat oven to 350 degrees F.
  • Beat lard in mixer until creamy. Add 2/3 cup sugar, beat until light and fluffy. Add the egg and rum and mix until blended. Add the flour, baking powder, anise seed and salt. Beat until a smooth dough is formed.
  • Roll dough on a lightly floured surface to a 1/4-inch thickness. Cut the dough into desired shapes. In a shallow bowl, combine cinnamon and remaining sugar. Dredge 1 side of cookie in cinnamon sugar mixture. Place cookie, sugared side up, on ungreased baking sheets. Bake for 8 to10 minutes or until golden brown, rotating the baking sheets halfway through the cooking time. Allow cookies to cool on a cooling rack.

BISCOCHITOS



Biscochitos image

These cookies originated in Spain, but today they are often associated with the American Southwest, particularly New Mexico, where they are the official state cookie. Lard imparts incomparable flavor-it's worth seeking it out, although vegetable shortening can be substituted.

Yield makes about 2 dozen

Number Of Ingredients 12

1 cup sugar, plus 3/4 cup for sprinkling
1 1/4 cups lard or vegetable shortening
1 large egg
1 teaspoon pure vanilla extract
2 tablespoons orange-flavored liqueur, such as Grand Marnier, or triple sec
Finely grated zest of 1 orange
3 cups all-purpose flour, plus more for work surface
1/2 teaspoon baking powder
1/4 teaspoon salt
2 teaspoons anise seeds
2 tablespoons water
1/2 teaspoon ground cinnamon

Steps:

  • In the bowl of an electric mixer fitted with the paddle attachment, beat 1 cup sugar and the lard on medium-high speed until light and fluffy, about 3 minutes. Add egg; beat to combine. Add vanilla, liqueur, and zest; beat to combine.
  • Sift together flour, baking powder, and salt into a bowl. Gradually beat flour mixture into sugar mixture on low speed. Beat in anise seeds. On medium, gradually add the water and mix until dough forms a ball (add more water if necessary). Wrap dough in plastic wrap; chill 30 minutes.
  • Preheat oven to 350°F with rack in center. Combine cinnamon and remaining 3/4 cup sugar in a small bowl.
  • On a lightly floured surface, roll the dough to 1/4-inch thickness. Cut dough into shapes with a 4-inch fleur-de-lis cutter; lightly sift cinnamon-sugar over each shape. Place on parchment paper-lined baking sheets. Chill in freezer until dough is very firm, about 15 minutes. Bake one sheet at a time for 12 to 14 minutes, rotating halfway through; cookies should be set but not brown. Transfer the cookies and parchment to a wire rack to cool. Cookies can be stored between layers of parchment in an airtight container at room temperature up to 1 week.

BISCOCHITOS - NEW MEXICO'S STATE COOKIE



Biscochitos - New Mexico's State Cookie image

If you like snickerdoodles, you will love these tasty treats! NOTES: Biscochitos are the state cookie of New Mexico for a good reason - they're simply delicious! They are easy and fun to make, especially at Christmas time, and they store well in a tin or cookie jar for at least 2 weeks (they've never lasted longer than that at my house!). The lard is a key ingredient, important in the texture and flavor of the final cookie, so please do not replace it with another type of fat!

Provided by coolbee

Categories     Dessert

Time 35m

Yield 50 cookies, 25 serving(s)

Number Of Ingredients 10

3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup lard
3/4 cup granulated sugar
1 1/2 teaspoons ground or whole anise seed
1 large egg
1/4 cup Kahlua (OR milk OR soy milk)
1/4 cup granulated sugar
1 tablespoon cinnamon

Steps:

  • Preheat oven to 350 degrees F.
  • Sift flour with baking powder and salt.
  • In a separate bowl, using an electric mixer on medium speed, cream lard with sugar and anise seeds until fluffy.
  • Beat in egg until incorporated.
  • On low speed, add milk and flour mixture to lard mixture until incorporated.
  • Turn dough out on lightly floured board, knead gently to form a ball, then press to 1/4 inch thickness.
  • Cut into shapes OR roll into balls (~1 inch in size).*.
  • Toss shapes in cinnamon and sugar topping.**.
  • On greased baking sheets, bake for 13 to 15 minutes at 350 degrees F or until bottoms of cookies are lightly browned. Yield: about 50 small cookies.
  • *If you roll them into balls, be sure to press them down slightly with a fork after positioning them onto baking sheets.
  • **The easiest way to do this is to put several balls/shapes and the cinnamon and sugar into a small tupperware container. Put the lid on and shake gently.

EASY BIZCOCHITOS



Easy Bizcochitos image

Bizcochitos, with their wonderful citrus and spice flavors, are special cookies we look forward to each year. It just isn't Christmas Eve at our house if we don't have these cookies with mugs of Mexican hot chocolate.

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 3 dozen.

Number Of Ingredients 9

1 package (17-1/2 ounces) sugar cookie mix
1/4 cup all-purpose flour
2 teaspoons grated orange zest
1 teaspoon aniseed, crushed
1/2 cup butter, melted
1 large egg, lightly beaten
1 teaspoon vanilla extract
1/4 cup sugar
1 teaspoon ground cinnamon

Steps:

  • In a large bowl, combine cookie mix, flour, orange zest and aniseed. Stir in melted butter, egg and vanilla until blended., Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or until firm enough to roll., Preheat oven to 375°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 2-in. cookie cutter., Place 1 in. apart on ungreased baking sheets. In a small bowl, mix sugar and cinnamon; sprinkle over cookies. Bake 6-9 minutes or until edges are light brown. Remove to wire racks to cool.

Nutrition Facts : Calories 93 calories, Fat 4g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 52mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.

MI TIERRA BISCOCHITOS



Mi Tierra Biscochitos image

Biscochitos are the best thing to get with your coffee when you eat breakfast at a Mexican bakery. Mi Tierra makes my favorite version of these rich Mexican cookies. Sorry, there is no substitute for the lard-it's the secret ingredient!

Provided by Robb Walsh

Categories     Cookies     Mixer     Egg     Breakfast     Bake     Brandy     Anise     Cinnamon     Pastry     Kidney Friendly     Dairy Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 36 to 48 cookies

Number Of Ingredients 8

6 cups well-sifted flour
3 teaspoons baking powder
1 teaspoon salt
1 1/2 cups sugar, plus 1/4 cup mixed with 1 tablespoon cinnamon, on a plate
2 teaspoons anise seed
1 pound lard
2 eggs, beaten
1/2 cup brandy or sweet wine

Steps:

  • Put the flour, baking powder, salt, the 1 1/2 cups sugar, and the anise seed in the bowl of an electric mixer and blend at low speed. Add the lard in small batches, increasing the mixer speed to medium until the lard is well incorporated. Reduce the speed to low and add the beaten eggs and the brandy.
  • Cover the mixing bowl with plastic wrap and refrigerate for 24 hours.
  • When ready to bake the cookies, preheat the oven to 350°F. Form the dough into Ping-Pong-ball-sized pieces. Place 12 balls on each of four cookie sheets. Dip a fork in dry flour and press the balls twice to form a crisscross pattern. The resulting cookie should be only about 1/4 inch high. Bake for 12 minutes or until the edges and bottoms are golden brown.
  • Remove from the oven. Using a spatula and spoon, drop the baked cookies one by one into the sugar and cinnamon mixture and roll gently to coat. Set aside to cool.

BISCOCHITOS



Biscochitos image

Biscochitos are the state cookie of New Mexico. They traditionally use lard, but in this version from Wayne Harley Brachman's Cakes and Cowpokes, they are made with butter. I made this to serve at a Posada Celebration in the shape of stars - beautiful and delicious! (Chilling and rolling times are included in the preparation time).

Provided by Acerast

Categories     Dessert

Time 4h10m

Yield 30 2 1/2-inch cookies, 15 serving(s)

Number Of Ingredients 11

2 cups flour
3/4 cup sugar
2 tablespoons sugar
1/2 teaspoon baking powder
1/8 teaspoon salt
1 tablespoon ground aniseed
1/2 teaspoon ground aniseed
12 tablespoons unsalted butter, cold
1 large egg yolk
1 teaspoon vanilla
3 tablespoons ice water

Steps:

  • Put the flour, 3/4 cup of the sugar, the baking powder, salt, and 1/2 teaspoon of the anise in a large bowl and whisk to blend.
  • In a small bowl, cut the butter into pea-sized pieces.
  • Using a pastry blender or your fingertips, work the butter into the flour mixture until it resembles coarse meal.
  • Add the egg yolk, vanilla, and ice water and mix with your fingers just until the dough comes together into a ball.
  • Working on a lightly floured surface, take egg-sized pieces of the dough and smear them away from you with the heel of your hand into 6-inch streaks. (This step helps to achieve the layered texture of the authentic cookie without using lard).
  • Scrape up all the streaks of dough and pile them on top of one another to form a disk.
  • Wrap in plastic wrap and refrigerate for at least 2 hours or overnight.
  • On a portable (this will be refrigerated again), lightly floured surface, roll the dough to a thickness of 1/4 inch.
  • Refrigerate for 30 miutes, or until firm.
  • Set a rack in the middle of the oven and preheat to 375°F.
  • Line a cookie sheet with parchment paper or use a non-stick cookie sheet.
  • With a cookie cutter, cut out 2 1/2-inch circles (I use stars), and place them on the cookie sheets about 2-inches apart.
  • Chill the cookies 10 minutes before baking.
  • Reroll the scraps of dough and cut out more cookies, chilling before baking.
  • Meanwhile, mix the remaining 1 Tablespoon ground anise and 2 Tablespoon sugar together in a small bowl.
  • Sprinkle a thin layer of the sugar mixture over the cookies.
  • Bake for 10 minutes, or until lightly browned around the edges.
  • Cool on the pan on a wire rack.
  • May be store at room temperature, well-wrapped, for up to 5 days.

Nutrition Facts : Calories 193.5, Fat 9.8, SaturatedFat 6, Cholesterol 38.4, Sodium 33.8, Carbohydrate 24.8, Fiber 0.5, Sugar 11.8, Protein 2.1

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BISCOCHITO BISCOTTI RECIPE - PUREWOW
Set aside. 3. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and ¾ cups of sugar until light and fluffy, about 3 minutes; scrape down the side of the bowl. Add the eggs one at a time, mixing after each addition. Add the dry ingredients and the aniseed and mix until just combined. 4.
From purewow.com


NEW MEXICO NOMAD RECIPES : BISCOCHITOS
2018-12-09 Cream lard and sugar together until fluffy. Add anise, eggs and wine. Mix thoroughly. Sift flour, baking powder and salt together. Combine with lard mixture. Blend thoroughly to create dough. Roll out very thin, about 1/8” – 1/16.”. Cut with desired cookie cutter shapes. Press each cookie in cinnamon sugar to coat.
From newmexiconomad.com


BISCOCHITOS | BETTER HOMES & GARDENS - BHG.COM
Instructions Checklist. Step 1. Lightly grease a cookie sheet; set aside. Advertisement. Step 2. In a medium bowl stir together four, the 1-1/2 teaspoons anise seed, the baking powder, and salt; set aside. Step 3. In a large mixing bowl beat shortening with an …
From bhg.com


BISCOCHITOS RECIPE | LEITE'S CULINARIA
2020-12-19 In a small bowl, combine 1/2 cup sugar and the cinnamon. In a large bowl with an electric or stand mixer, beat the lard until fluffy, about 2 minutes. Add the remaining 1 1/2 cups sugar, eggs, and anise seeds and beat until well incorporated. Mix the flour, baking powder, and salt in a separate bowl and combine this with the lard mixture.
From leitesculinaria.com


RECIPE FOR BISCOCHITOS NEW MEXICO - CREATE THE MOST AMAZING …
All cool recipes and cooking guide for Recipe For Biscochitos New Mexico are provided here for you to discover and enjoy. Healthy Menu. Healthy Low Fat Diet Plan Healthy Shakes For Breakfast Is Chef Boyardee Beefaroni Healthy ...
From recipeshappy.com


BISCOCHITOS - BAKE FROM SCRATCH
Beat until very light and fluffy, 2 to 3 minutes. In a medium bowl, whisk together flour, baking powder, and salt. Add flour mixture and brandy to butter mixture. Beat until a stiff dough forms, 1 to 2 minutes. Place a 3-foot-long sheet of wax paper on work surface. Place dough on one end of wax paper. Bring long end over top of dough; press ...
From bakefromscratch.com


BISCOCHITOS COOKIE RECIPE | ANN CLARK COOKIE CUTTERS
Chill dough for 3 to 4 hours before rolling. Preheat oven to 350 degrees. Roll dough out on a lightly floured counter to 1/4 inch thickness and cut with your favorite Ann Clark cookie cutters, then transfer cookies onto cookie sheets that have been lined with parchment paper or silicone liners. Using a pastry brush, brush each cookie lightly ...
From annclarkcookiecutters.com


BISCOCHITOS (NEW MEXICO'S OFFICIAL STATE COOKIE)
2012-04-24 Cut into shapes with cookie cutter. Mix the 3/4 cup sugar and 2 tbsp of cinnamon in a small bowl. Dip tops of the cut out cookies in the cinnamon-sugar mixture. Bake 10-12 minutes or until edges start to turn a golden color. Remove from oven and immediately dip the tops of the cookies again in the cinnamon-sugar mixture.
From tortillasandhoney.com


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