Best 4 Biscochitos I Recipes
In the realm of traditional New Mexican pastries, Biscochitos reign supreme. These delightful cookies, pronounced "bee-shoh-chee-tohs," are a beloved part of the state's culinary heritage, often gracing festive gatherings and celebrations. The distinctive flavor and crumbly texture of Biscochitos stem from a harmonious blend of simple ingredients, including flour, sugar, butter, eggs, anise seeds, and a hint of cinnamon. While the classic recipe forms the foundation, variations abound, offering unique twists on the traditional delight. From the nutty crunch of pecan-studded Biscochitos to the zesty tang of lemon-infused variations, each recipe promises a delectable experience.
**Recipes included in the article:**
* **Traditional Biscochitos:** Embark on a culinary journey with this timeless recipe, capturing the authentic flavors of New Mexican Biscochitos. Simple yet exquisite, these cookies are a true testament to the enduring charm of tradition.
* **Pecan Biscochitos:** Indulge in a delightful twist on the classic with Pecan Biscochitos. The addition of crunchy pecans adds a delightful textural contrast and a nutty flavor that elevates the cookies to a new level of indulgence.
* **Lemon Biscochitos:** Experience a burst of citrusy freshness with Lemon Biscochitos. Infused with the vibrant zest of lemons, these cookies offer a tantalizing balance of sweet and tangy flavors, creating a truly unforgettable treat.
* **Chocolate Biscochitos:** Surrender to the irresistible allure of Chocolate Biscochitos. Rich, decadent chocolate chips seamlessly meld with the classic Biscochitos dough, resulting in a symphony of flavors that will leave you craving more.
* **Red Chile Biscochitos:** Embark on a culinary adventure with Red Chile Biscochitos. Infused with the subtle warmth of red chile powder, these cookies offer a unique and captivating flavor experience that will awaken your taste buds.
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.
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.
CHERRY BISCOCHITOS
I discovered the wonderful anise flavor of biscochitos, which are traditional cookies of New Mexico. I created my own version with maraschino cherries and fresh cranberries. -Mary Shivers, Ada, Oklahoma
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 11 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 375°. In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg, cherry juice and extract. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Stir in cranberries and cherries., Divide dough in half; shape each into a disk. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 2-in. star-shaped cookie cutter. Place 1 in. apart on ungreased baking sheets., Bake 7-9 minutes or until edges begin to brown. Remove from oven and immediately dust with confectioners' sugar. Remove from pans to wire racks to cool., Freeze option: Freeze cookies, layered between waxed paper, in freezer containers. To use, thaw before serving or, if desired, reheat on a baking sheet in a preheated 350° oven until warmed.
Nutrition Facts : Calories 35 calories, Fat 2g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 11mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 0 fiber), Protein 0 protein.
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.
Tips:
- Use high-quality ingredients. This will make a big difference in the flavor of your biscochitos.
- Make sure your butter and shortening are cold. This will help the dough to be flaky.
- Don't overmix the dough. Overmixing will make the dough tough.
- Chill the dough before rolling it out. This will help the dough to hold its shape better.
- Bake the biscochitos until they are golden brown. This will ensure that they are cooked through.
- Dust the biscochitos with powdered sugar before serving. This will give them a festive look and add a touch of sweetness.
Conclusion:
Biscochitos are a delicious and easy-to-make Mexican cookie. They are perfect for any occasion, from holidays to everyday snacks. The simple and sweet flavor will please everyone, and the festive appearance will add a touch of joy to any gathering. So next time you're looking for a special treat, give biscochitos a try. You won't be disappointed!
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