How to Make Biscochitos

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How to Make Biscochitos: A New Mexican Classic

Biscochitos, the official state cookie of New Mexico, are a cultural treasure cherished for their crumbly texture and distinctive flavors of anise and cinnamon. Traditionally made with lard and shaped into festive designs, these cookies are a staple during holidays, weddings, and other celebrations. Whether you’re looking to honor a tradition or simply indulge in a delicious treat, this guide will walk you through the steps to make perfect Biscochitos at home.

Ingredients

For the Dough

  • 3 cups unbleached all-purpose flour
  • 1½ teaspoons baking powder
  • 1 to 1½ teaspoons ground anise
  • ½ teaspoon salt
  • ½ pound (1 cup) lard, softened
  • ½ cup plus 1 tablespoon sugar
  • 1 large egg
  • 2 tablespoons sweet white wine, brandy, rum, apple juice, or pineapple juice

For the Topping

  • ¼ cup sugar
  • ¾ teaspoon ground cinnamon

Instructions

Step 1: Prepare the Dough

  1. Preheat your oven to 350°F (177°C).
  2. In a medium bowl, sift together the flour, baking powder, ground anise, and salt. Set aside.
  3. In a stand mixer or a large mixing bowl, beat the lard until smooth. Gradually add the sugar, continuing to beat for about 8 minutes until light and fluffy.
    • Tip: Scrape the sides of the bowl periodically to ensure even mixing.
  4. Add the egg and mix until fully incorporated. Stir in the sweet wine (or substitute).
  5. Gradually add the dry ingredients in three portions, mixing just until combined after each addition. Avoid overmixing to maintain the dough’s tenderness.
  6. Chill the dough in the refrigerator for 15 minutes to make it easier to handle.

Step 2: Roll and Cut the Cookies

  1. Lightly flour your work surface and rolling pin. Roll the dough to a ¼-inch thickness.
  2. Use cookie cutters or a knife to cut the dough into shapes. Traditional designs include fleur-de-lis, circles, or stars.
    • Pro Tip: Minimize handling of the dough to preserve its delicate texture.
  3. Arrange the cookies on ungreased baking sheets, leaving a small gap between them.

Step 3: Bake and Coat

  1. Bake the cookies for 10-12 minutes, or until the edges are lightly golden. Be careful not to overbake.
  2. While the cookies bake, mix the ¼ cup sugar and ¾ teaspoon cinnamon in a shallow bowl to create the topping.
  3. Allow the cookies to cool on the baking sheet for 1-2 minutes, then carefully dip the tops into the cinnamon-sugar mixture while still warm.

Serving and Storage

  • Serve Biscochitos with coffee, tea, or as a delightful finish to a festive meal.
  • Store the cookies in an airtight container for up to 1 week, or freeze them for longer shelf life.

Tips for Perfect Biscochitos

  1. Lard is Key: For the most authentic flavor and texture, use lard instead of butter or shortening.
  2. Thorough Mixing: Cream the lard and sugar well to ensure a light, flaky cookie.
  3. Anise Customization: Adjust the anise flavor to your liking. If you prefer a subtler flavor, start with 1 teaspoon instead of 1½.
  4. Experiment with Shapes: Have fun using different cookie cutter designs for various occasions!

A Celebration of Heritage

Biscochitos are more than just cookies—they’re a celebration of New Mexican culture and tradition. Whether you’re making them for a special event or simply to enjoy with family, these tender, anise-scented treats are guaranteed to bring warmth and joy to any occasion.

So, roll up your sleeves, preheat the oven, and let the delightful aroma of Biscochitos fill your kitchen!

Let me know if you’d like to add any personal touches or additional details!

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