Biscochitos are New Mexico’s State Cookies! And for good reason, they are buttery, sweet, and spiced just right.
These cookies are my special New Mexican treat. New Mexico, as of 1989, actually has an official state cookie: Biscochitos. These Biscochitos, which are kind of like butter cookies or shortbread with a delightful anise and cinnamon flavor, are especially popular during the Christmas season here in the South West and are part of our holiday traditions.
Really, Christmas wouldn’t be Christmas without Biscochitos in the cookie jar at house in December. They are one of our very favorite holiday traditions.
- First, it’s the holidays and who said the treats needed to be healthy.
- Second, call it historical research and then study every bite because these cookies are famous around here and have been since the first Spanish colonists rode into the state way back when.
- Finally, these cookies were the first cookies ever to be given the title of “official state cookie” which, as far as I’m concerned, is a pretty solid endorsement. Enjoy.
- 3 cups all purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon salt
- 3 teaspoons crushed anise seed
- zest of one orange
- 1¼ cups lard
- ¾ cup sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- ½ cup sugar
- 1 teaspoon ground cinnamon
- In a large bowl, sift together flour, baking powder, and salt. Whisk in the anise and orange zest.
- In a separate bowl, combine the sugar and lard. Using an electric mixer, beat the lard and sugar until light and fluffy - about 3 minutes. Add the egg and vanilla and beat to combine. Gradually beat in the flour mixture and stop as soon as mixture is combined. Dough should be thick and similar in consistency to pie crust dough. Refrigerate dough for 30 minutes.
- Preheat oven to 350 degrees Fahrenheit. Line baking sheet with parchment paper. In a small bowl, combine the sugar and cinnamon for topping.
- On a lightly floured surface, roll out dough to ¼ inch thickness. Cut out cookies (I used a 2½ inch circle cutter). Place cookies on lined baking sheet and bake until just barely golden and set, about 10 to 12 minutes (be careful not to over cook!). Let cookies cool for 1 minute, then carefully dunk them into the sugar mixture. Place on cookie rack until completely cooled.
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