Best 2 Biscochitos New Mexicos State Cookie Recipes

In the heart of New Mexico, where the aroma of chiles and the warmth of adobe homes fill the air, lies a culinary treasure that embodies the state's rich cultural heritage: Biscochitos. These delicate and crumbly cookies, often referred to as "New Mexico's State Cookie," hold a special place in the hearts of locals and visitors alike. With a history dating back centuries, Biscochitos have become an integral part of New Mexican cuisine, gracing tables during holidays, celebrations, and everyday moments of joy.

This article presents a delightful collection of Biscochitos recipes, each offering a unique twist on this beloved treat. From the traditional anise-flavored Biscochitos to variations infused with chocolate, pumpkin, and even green chile, these recipes cater to diverse palates and skill levels. Whether you're a seasoned baker or just starting your culinary journey, you'll find a recipe that suits your taste and expertise.

As you embark on your Biscochitos-making adventure, you'll discover the secrets behind their irresistible texture and captivating flavors. From the perfect balance of spices to the art of achieving the ideal crumbliness, each step in the process is carefully explained, guiding you towards creating Biscochitos that are as beautiful as they are delicious.

So, gather your ingredients, preheat your oven, and prepare to embark on a delectable journey into the realm of New Mexican flavors. With these Biscochitos recipes as your guide, you'll soon be savoring the crispy edges, tender centers, and tantalizing aromas that make these cookies so special. Welcome to the world of Biscochitos, where every bite tells a story of New Mexico's rich heritage and culinary artistry.

Let's cook with our recipes!

BISCOCHITOS TRADITIONAL COOKIES

Biscochitos Traditional Cookies image

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

Ingredients

6 cups all-purpose flour
1 tablespoon baking powder
¼ teaspoon salt
2 cups lard
1 ½ cups white sugar
2 teaspoons anise seed
2 eggs
¼ cup brandy
¼ cup white sugar
1 tablespoon ground cinnamon

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 - NEW MEXICO'S STATE COOKIE

Biscochitos - New Mexico's State Cookie image

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

Ingredients

3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup lard
3/4 cup granulated sugar
1 1/2 teaspoons ground or whole anise seed
1 large egg
1/4 cup Kahlua (OR milk OR soy milk)
1/4 cup granulated sugar
1 tablespoon cinnamon

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 high-quality ingredients. This will make a big difference in the taste of your biscochitos.
Make sure your butter is cold and cut into small pieces before you cream it with the sugar. This will help keep the cookies light and fluffy.
Don't overmix the dough. Overmixing will make the cookies tough.
Chill the dough for at least 30 minutes before rolling it out. This will help prevent the cookies from spreading too much in the oven.
Bake the cookies until they are just set. Overbaking will make them dry and crumbly.
Let the cookies cool completely before storing them. This will help them keep their shape and flavor.

Conclusion:

Biscochitos are a delicious and easy-to-make cookie that is perfect for any occasion. With their light and fluffy texture, delicate flavor, and festive appearance, they are sure to be a hit with everyone who tries them. So next time you're looking for a special treat, be sure to give biscochitos a try.