Best 4 Biscochitos New Mexico Recipes
In the heart of New Mexico, where the scent of piñon wood fills the crisp autumn air, lies a culinary treasure that has been passed down through generations: biscochitos. These delicate, anise-flavored cookies hold a special place in the state's rich cultural heritage, embodying the warmth and hospitality of its people. As the holiday season approaches, the aroma of biscochitos baking in adobe ovens wafts through homes, evoking memories of family gatherings and cherished traditions. This article offers a delightful exploration of biscochitos, providing both traditional and modern recipes that capture the essence of this beloved New Mexican treat. From the classic recipe that has stood the test of time to creative variations infused with unique flavors, these recipes cater to every palate and skill level. Whether you're a seasoned baker or just starting your culinary journey, you'll find inspiration and guidance within these pages. So, let's embark on a sweet adventure and discover the magic of biscochitos, a taste of New Mexico's culinary soul.
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
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.
NEW MEXICO BISCOCHOS
A melt in your mouth shortbread style cinnamon cookie. It is made traditionally for the Christmas season in New Mexico households. I obtained this recipe from a friend, Namoi, who was born and raised in NM.
Provided by JERSEY FLOURCHILD
Categories Dessert
Time 30m
Yield 120 cookies
Number Of Ingredients 12
Steps:
- Sift flour, baking powder and salt together in large bowl, set aside.
- In mixer bowl beat the lard and sugar together until light and fluffy.
- Add the egg yolks, cinnamon, anise extract and juice/wine. Mix till incorporated.
- Add flour mixture to lard mixture and mix well.
- Roll dough out onto floured counter top to 1/2" thickness. I work half the dough half at a time, rolling into a large square. Cutting into strips about 1 inch wide, then cut those strips into 2" cookies. (A ruler works great!).
- Place cookies on an ungreased cookie sheet and bake at 400°F for about 8-10 minutes.
- While cookies are warm roll them in cinnamon sugar.
Nutrition Facts : Calories 67, Fat 3.5, SaturatedFat 1.4, Cholesterol 6.4, Sodium 28.8, Carbohydrate 8, Fiber 0.3, Sugar 3.1, Protein 0.7
BISCOCHITOS - NEW MEXICO'S STATE COOKIE
If you like snickerdoodles, you will love these tasty treats! NOTES: Biscochitos are the state cookie of New Mexico for a good reason - they're simply delicious! They are easy and fun to make, especially at Christmas time, and they store well in a tin or cookie jar for at least 2 weeks (they've never lasted longer than that at my house!). The lard is a key ingredient, important in the texture and flavor of the final cookie, so please do not replace it with another type of fat!
Provided by coolbee
Categories Dessert
Time 35m
Yield 50 cookies, 25 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- Sift flour with baking powder and salt.
- In a separate bowl, using an electric mixer on medium speed, cream lard with sugar and anise seeds until fluffy.
- Beat in egg until incorporated.
- On low speed, add milk and flour mixture to lard mixture until incorporated.
- Turn dough out on lightly floured board, knead gently to form a ball, then press to 1/4 inch thickness.
- Cut into shapes OR roll into balls (~1 inch in size).*.
- Toss shapes in cinnamon and sugar topping.**.
- On greased baking sheets, bake for 13 to 15 minutes at 350 degrees F or until bottoms of cookies are lightly browned. Yield: about 50 small cookies.
- *If you roll them into balls, be sure to press them down slightly with a fork after positioning them onto baking sheets.
- **The easiest way to do this is to put several balls/shapes and the cinnamon and sugar into a small tupperware container. Put the lid on and shake gently.
Tips:
- Use quality ingredients: The better the ingredients, the better the biscochitos will turn out. Use fresh, high-quality flour, sugar, butter, and spices.
- Follow the recipe carefully: Biscochitos are a delicate cookie, so it's important to follow the recipe carefully. Don't skip any steps, and measure your ingredients accurately.
- Chill the dough: Chilling the dough before baking helps to prevent the cookies from spreading too much. If you're short on time, you can chill the dough for 30 minutes, but chilling it for longer will give you better results.
- Bake the cookies until they are golden brown: The cookies are done baking when they are golden brown around the edges. If you bake them too long, they will become dry and crumbly.
- Let the cookies cool completely: The cookies will be very delicate when they first come out of the oven, so it's important to let them cool completely before handling them. Once they're cool, you can store them in an airtight container at room temperature for up to 2 weeks.
Conclusion:
Biscochitos are a delicious and festive cookie that is perfect for any occasion. They're easy to make, and they're always a hit with family and friends. If you're looking for a new holiday cookie recipe, give biscochitos a try. You won't be disappointed!
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