Biscochitos are a traditional New Mexican cookie enjoyed by many during the holiday season. The name "biscochito" comes from the Spanish word "bizcocho," which means "twice-baked." True biscochitos are made with lard and flavored with anise. While there are many variations of biscochitos, some even including cinnamon and nutmeg, the traditional recipe is fairly simple. Here we will take you through the steps to make the real deal biscochito.
Check out the recipes below so you can choose the best recipe for yourself!
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
BISCOCHITOS
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.
BIZCOCHITOS
Provided by Food Network Kitchen
Time 1h15m
Yield about 48 cookies
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Whisk the flour, baking powder and salt in a medium bowl.
- Beat the shortening in a stand mixer with the paddle attachment on medium-high speed until fluffy. Reduce the mixer speed to low; beat in 2/3 cup sugar, then the egg. Add 2 tablespoons wine and the anise seeds and beat until combined. Gradually beat in the flour mixture. If the dough is too dry, mix in up to 2 more tablespoons wine. Cover and refrigerate 15 minutes.
- Mix the remaining 1/2 cup sugar and the cinnamon in a shallow bowl. On a lightly floured surface, roll out the dough to 1/4 inch thick. Cut out cookies with a 2 1/2-inch cookie cutter. Press the top of each cookie in the cinnamon sugar to coat, then arrange on the prepared baking sheets, about 1 inch apart. Bake until the edges are golden, 10 to 15 minutes. Let cool about 3 minutes on the baking sheets, then transfer the cookies to racks to cool completely. Store in an airtight container for up to 1 week.
BISCOCHITOS
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
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 II
Mexican Cookies...great dunkers for coffee.
Provided by Christine J. Crabtree
Categories World Cuisine Recipes Latin American Mexican
Yield 36
Number Of Ingredients 10
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
REAL BISCOCHITOS
This recipe was my Tias and has been used over and over by my family and our church cookbook. We traditionally make these at Christmas or for Weddings.
Provided by DurangoMom
Categories Dessert
Time 35m
Yield 6-8 dozen
Number Of Ingredients 12
Steps:
- Cream Crisco and sugar.
- Add eggs and beat on high speed until real creamy.
- Add all three extracts and mix well.
- Add flour, baking powder, salt, and anise seeds.
- Mix by hand.
- Add water, just enough to work dough so you can roll it.
- It should be a soft dough.
- Roll out and use a cookie cutter to cut out cookies.
- Top with cinnamon sugar.
- Bake at 400 12-15 minutes until golden brown.
Nutrition Facts : Calories 1960.8, Fat 108, SaturatedFat 32.5, Cholesterol 141, Sodium 682.8, Carbohydrate 214.3, Fiber 5.4, Sugar 69.8, Protein 24
BISCOCHITOS
I love the whole anise seeds and the slightly buttery flavor of these "biscos", traditional Christmas cookies in my home state of New Mexico.
Provided by Quail Trails
Categories Dessert
Time 25m
Yield 48 biscochitos
Number Of Ingredients 12
Steps:
- Cream lard and butter.
- Add sugar and beat until fluffy.
- Add eggs, anise seed, salt, baking powder and brandy, mix.
- Add flour gradually, til dough is firm, shape into a log and wrap in clear wrap.
- Chill, then slice in 3/4" slices.
- Mix cinnamon sugar, press uncooked cookie slice into mixture to coat one side and flatten slightly.
- Bake at 350 degrees until lightly browned.
Nutrition Facts : Calories 159, Fat 8.5, SaturatedFat 4.2, Cholesterol 23, Sodium 101.7, Carbohydrate 18.4, Fiber 0.5, Sugar 6.3, Protein 1.9
EASY BIZCOCHITOS
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
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.
BISCOCHITOS
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
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.
Tips:
- Use high-quality lard: The quality of the lard you use will greatly affect the flavor of your biscochitos. Look for lard that is white and has a mild flavor.
- Don't overwork the dough: Overworking the dough will make your biscochitos tough. Mix the ingredients until they are just combined, and then stop.
- Chill the dough before baking: Chilling the dough will help it to hold its shape and prevent it from spreading too much in the oven.
- Bake the biscochitos until they are golden brown: The biscochitos should be baked until they are golden brown around the edges. This will ensure that they are cooked through.
- Let the biscochitos cool completely before storing: Let the biscochitos cool completely before storing them in an airtight container. This will help them to stay fresh and crispy.
Conclusion:
Biscochitos are a delicious and easy-to-make Christmas cookie that is sure to be a hit with your family and friends. With a few simple ingredients and a little bit of time, you can create these traditional New Mexican cookies that are perfect for any holiday gathering.
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