Best 3 Biscochitos New Mexico Recipes

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Welcome to the world of biscochitos, New Mexico's beloved state cookie! These crispy, anise-flavored treats are a staple of New Mexican cuisine and hold a special place in the hearts of locals and visitors alike. Whether you're a seasoned baker or just starting your culinary journey, this article will guide you in creating the perfect batch of biscochitos, ensuring they're as delicious and authentic as those made by generations of New Mexican families. We'll delve into the history and significance of these cookies, uncover the secret to their unique flavor, and share some tips and tricks that will elevate your baking skills. So, gather your ingredients, prepare your kitchen, and let's embark on a journey that will unveil the best recipe for biscochitos in New Mexico.

Here are our top 3 tried and tested recipes!

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



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

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.

Tips:

  • Use high-quality ingredients for the best flavor.
  • Follow the recipe carefully, especially if you are new to baking.
  • Make sure your oven is preheated before baking the biscochitos.
  • Let the biscochitos cool completely before storing them.
  • Store the biscochitos in an airtight container at room temperature for up to 2 weeks.
  • You can also freeze the biscochitos for up to 2 months.
  • When you are ready to serve the biscochitos, dust them with powdered sugar.

Conclusion:

Biscochitos are a delicious and easy-to-make Christmas cookie that is enjoyed by people of all ages. They are a traditional New Mexican cookie that is often served at holiday gatherings. With their unique flavor and texture, biscochitos are a must-try for anyone who loves cookies. So next time you are looking for a sweet treat, give biscochitos a try. You won't be disappointed.

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