Biscochitos (or Bizcochitos) are a traditional New Mexican cookie with deep cultural roots, often served during Christmas, weddings, and other celebrations. They’re crisp, buttery, and flavored with anise, cinnamon, and sometimes brandy or wine. Here’s a classic, traditional recipe:
🌟 Traditional Biscochitos Recipe
🕐 Prep Time: 20 mins
🕐 Chill Time: 30–60 mins
⏱️ Bake Time: 10–12 mins
📦 Makes about 4 dozen cookies
🧂 Ingredients:
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1 lb lard (yes, lard — traditional and best for texture)
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1½ cups sugar
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2 tsp ground anise seeds (crush slightly for more aroma)
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2 large eggs
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6 cups all-purpose flour
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1 tsp baking powder
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½ tsp salt
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¼ cup brandy (or sweet white wine, or orange juice as a non-alcoholic sub)
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1 Tbsp ground cinnamon + ⅓ cup sugar (for rolling)
🥣 Instructions:
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Cream the lard, sugar, and anise in a large bowl until fluffy.
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Add eggs one at a time, beating well after each.
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In another bowl, sift together flour, baking powder, and salt.
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Gradually add the dry ingredients to the creamed mixture.
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Stir in the brandy — the dough should be soft but not sticky.
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Chill the dough for at least 30 minutes to make it easier to roll.
🍪 To Bake:
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Preheat oven to 350°F (175°C).
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Roll out dough on a lightly floured surface to ¼ inch thickness.
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Cut into traditional shapes — stars, fleur-de-lis, or rounds.
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Dip each cookie in the cinnamon-sugar mixture before placing on a baking sheet.
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Bake for 10–12 minutes, until just barely golden on the edges.
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Let cool on a rack.
