New Mexico Biscochos Recipes

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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

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.

NEW MEXICO BISCOCHOS



New Mexico Biscochos image

A melt in your mouth shortbread style cinnamon cookie. It is made traditionally for the Christmas season in New Mexico households. I obtained this recipe from a friend, Namoi, who was born and raised in NM.

Provided by JERSEY FLOURCHILD

Categories     Dessert

Time 30m

Yield 120 cookies

Number Of Ingredients 12

6 cups flour
1 teaspoon salt
3 teaspoons baking powder
2 cups lard, do not substitute Crisco (mantecca)
12 tablespoons sugar
12 tablespoons orange juice or 12 tablespoons fruity wine
1 1/2 teaspoons anise extract
2 egg yolks
3 teaspoons cinnamon
cinnamon sugar
1 cup sugar
2 tablespoons cinnamon

Steps:

  • Sift flour, baking powder and salt together in large bowl, set aside.
  • In mixer bowl beat the lard and sugar together until light and fluffy.
  • Add the egg yolks, cinnamon, anise extract and juice/wine. Mix till incorporated.
  • Add flour mixture to lard mixture and mix well.
  • Roll dough out onto floured counter top to 1/2" thickness. I work half the dough half at a time, rolling into a large square. Cutting into strips about 1 inch wide, then cut those strips into 2" cookies. (A ruler works great!).
  • Place cookies on an ungreased cookie sheet and bake at 400°F for about 8-10 minutes.
  • While cookies are warm roll them in cinnamon sugar.

Nutrition Facts : Calories 67, Fat 3.5, SaturatedFat 1.4, Cholesterol 6.4, Sodium 28.8, Carbohydrate 8, Fiber 0.3, Sugar 3.1, Protein 0.7

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Top Asked Questions

How long do you bake biscochos?
Place the biscochos onto an ungreased cookie sheet and bake for about 8-10 minutes. While biscochos are baking, mix the sugar and cinnamon “coating” ingredients in a wide bowl.
What is the best substitute for biscochos?
I recommend a semi-sweet white wine such as a Riesling, but orange juice can be substituted. If you’ll be using cookie cutters, roll out dough in batches about 1/8- to 1/4-inch thick and cut with cookie cutters. If you’ll be using a cookie press, add dough to press and shape cookies on prepared baking sheet. How to store Biscochos?
What are biscochito cookies made of?
Biscochito Facts. Biscochito (or bizcochito) is a crispy butter cookie flavored with anise and cinnamon. It was developed, by residents of New Mexico, over the centuries from the first Spanish colonists of New Mexico.
Can you freeze Biscochitos?
Biscochitos were first introduced to Mexico by Spanish settlers who brought the recipe from Spain. Stored in a tightly sealed container, they can be frozen for up to six months. *Notes: Butter or margarine can be substituted for the lard. However, the cookies will not be as crisp and moist.

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