Best 4 Biscochitos New Mexicos State Cookie Recipes
In the heart of New Mexico, a culinary treasure awaits, a delectable treat that embodies the region's rich heritage and flavors. Biscochitos, the official cookie of the Land of Enchantment, holds a special place in the hearts of New Mexicans and visitors alike. With their distinctive anise flavor, crispy texture, and dusting of cinnamon sugar, these cookies are a symphony of taste that evoke memories of warm kitchens and family gatherings. As you embark on a journey to discover the best recipe for biscochitos, let us guide you through the secrets and nuances that make this cookie truly exceptional.
Let's cook with our recipes!
BISCOCHITOS TRADITIONAL COOKIES
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
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
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
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 - NEW MEXICO'S STATE COOKIE
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
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.
BISCOCHITOS
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
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
Tips:
- Soften butter and cream cheese to room temperature: This will make them easier to mix together and will result in a more smooth and creamy dough.
- Use high-quality ingredients: The better the ingredients, the better the cookies will taste. Use real butter and cream cheese, and use a good quality flour.
- Don't overmix the dough: Overmixing the dough will make the cookies tough. Mix just until the ingredients are combined.
- Chill the dough before baking: This will help the cookies to hold their shape and will prevent them from spreading too much.
- Bake the cookies until they are just set: The cookies should be slightly golden brown around the edges but still soft in the center.
- Let the cookies cool completely before storing: This will help them to keep their shape and will prevent them from becoming too soft.
Conclusion:
So, there you have it! Biscochitos are a delicious and easy-to-make cookie that is perfect for any occasion. Whether you're baking them for a holiday party or just as a snack, these cookies are sure to be a hit. So next time you're in the mood for something sweet, give biscochitos a try. You won't be disappointed.
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