Best 5 Biscochitos Traditional Cookies Recipes

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In the realm of traditional pastries, Biscochitos, also known as New Mexican Wedding Cookies, stand out as a delightful treat deeply rooted in the cultural heritage of New Mexico. These crisp, melt-in-your-mouth cookies, often dusted with cinnamon sugar, have become a beloved symbol of the region's culinary traditions. Our carefully curated collection of Biscochito recipes offers three unique variations: the Traditional Biscochitos, the Anise Biscochitos, and the Chocolate Biscochitos. Each recipe showcases the versatility of this classic cookie, allowing you to create a sweet treat that caters to your taste preferences. Whether you prefer the timeless flavors of the Traditional Biscochitos, the aromatic notes of anise in the Anise Biscochitos, or the indulgent richness of the Chocolate Biscochitos, our recipes provide step-by-step instructions and helpful tips to ensure a perfect baking experience. Embark on a culinary journey and discover the deliciousness that awaits you with our Biscochito recipes.

Here are our top 5 tried and tested recipes!

BISCOCHITOS



Biscochitos image

Provided by Food Network

Categories     dessert

Time 53m

Yield 5 dozen

Number Of Ingredients 10

6 cups flour
3 teaspoons baking powder
1 teaspoon salt
1 pound lard (a must, no substitutes)
1 1/2 cups sugar
2 teaspoons anise seed
2 eggs
1/2 cup sweet table wine
1/4 cup sugar
1 tablespoon cinnamon

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 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

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

EASY BIZCOCHITOS



Easy Bizcochitos image

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

1 package (17-1/2 ounces) sugar cookie mix
1/4 cup all-purpose flour
2 teaspoons grated orange zest
1 teaspoon aniseed, crushed
1/2 cup butter, melted
1 large egg, lightly beaten
1 teaspoon vanilla extract
1/4 cup sugar
1 teaspoon ground cinnamon

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.

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

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.

BISCOCHITOS



Biscochitos image

Biscochitos are a traditional New Mexico holiday cookie. This recipe makes a fairly sturdy cookie that travels well. I made about 50 dozen of these to send out for Christmas one year.

Provided by Debra Christensen

Categories     Cookies

Time 40m

Number Of Ingredients 11

4 oz lard
4 oz butter, softened
3/4 c sugar
1 egg
1 tsp anise seed, crushed
1 Tbsp cognac
2-1/2 c pastry flour
1 tsp baking powder
1/2 tsp salt
1/4 tsp cinnamon
coarse sugar

Steps:

  • 1. Preheat oven to 350°
  • 2. Sift together flour, baking powder, salt, and cinnamon and set aside. Note about the flour: I can only get Arrowhead Mills pastry flour in my small town, and I've never tried this cookie with anything else. The texture is exceptional in this recipe, and a lot about biscochitos is the texture. I would recommend it over all-purpose flour. Note for the cinnamon: Most traditional biscochito recipes don't put cinnamon IN the cookie, but dust it on the top with the sugar.
  • 3. Cream lard, butter, and sugar together.
  • 4. Stir in egg, anise, vanilla, and cognac. Brandy or orange juice are good substitutes for the cognac.
  • 5. Stir in dry ingredients to butter and liquids mixture.
  • 6. Roll out on a floured surface to 1/4-inch and cut out cookies. My preferred cookie cutter for these has an open top. I press the cutter into the dough and sprinkle the coarse sugar (regular granulated sugar works fine, too) into the top and shake around. Empty the loose sugar out, then push the dough out onto the baking sheet.
  • 7. For small cookies, bake for about 10 minutes until the edges just barely start to turn light brown. I use air insulated cookie sheets, so there might need to be an adjustment for regular cookie sheets.

Tips:

  • To make the dough easier to handle, chill it for at least 30 minutes before rolling it out.
  • If the dough is too dry, add a little bit of water until it comes together.
  • If the dough is too wet, add a little bit of flour until it is no longer sticky.
  • Roll out the dough to a thickness of 1/8 inch.
  • Use a cookie cutter to cut out the cookies.
  • Place the cookies on a parchment paper-lined baking sheet.
  • Bake the cookies at 350 degrees Fahrenheit for 10-12 minutes, or until they are golden brown.
  • Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
  • Store the cookies in an airtight container at room temperature for up to 2 weeks.

Conclusion:

Biscochitos are a delicious and easy-to-make Mexican cookie that is perfect for any occasion. They are light, flaky, and have a sweet, buttery flavor. These cookies are also very versatile and can be made with a variety of different ingredients, such as nuts, dried fruit, and chocolate chips. Whether you are making them for a special occasion or just for a snack, biscochitos are sure to be a hit.

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