Best 3 Real Biscochitos Recipes

**Biscochitos: A Taste of New Mexico's Heritage**

In the heart of New Mexico, where the high desert meets the towering Sangre de Cristo Mountains, lies a culinary treasure that has been passed down through generations: biscochitos. These delightful cookies, pronounced "bee-shoh-chee-tohs," are a staple of New Mexican cuisine, enjoyed during holidays, celebrations, and everyday moments alike. With their crispy texture, sweet anise flavor, and delicate dusting of cinnamon sugar, biscochitos capture the essence of New Mexico's rich cultural heritage. This article presents a collection of authentic biscochitos recipes, each offering a unique twist on this beloved treat. From traditional family recipes to modern variations, these recipes cater to every taste and skill level. So, gather your ingredients, preheat your oven, and embark on a culinary journey through the flavors of New Mexico with our comprehensive guide to biscochitos.

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

REAL BISCOCHITOS

REAL Biscochitos image

This recipe was my Tias and has been used over and over by my family and our church cookbook. We traditionally make these at Christmas or for Weddings.

Provided by DurangoMom

Categories Dessert

Time 35m

Yield 6-8 dozen

Number Of Ingredients 12

Ingredients

3 cups Crisco
2 cups sugar
4 eggs
3 tablespoons butter flavor extract
3 tablespoons vanilla extract
3 tablespoons anise extract
9 cups flour
4 teaspoons baking powder
1 teaspoon salt
2 tablespoons anise seeds
3/4-1 cup cold water
cinnamon sugar

Steps:

Cream Crisco and sugar.
Add eggs and beat on high speed until real creamy.
Add all three extracts and mix well.
Add flour, baking powder, salt, and anise seeds.
Mix by hand.
Add water, just enough to work dough so you can roll it.
It should be a soft dough.
Roll out and use a cookie cutter to cut out cookies.
Top with cinnamon sugar.
Bake at 400 12-15 minutes until golden brown.

Nutrition Facts : Calories 1960.8, Fat 108, SaturatedFat 32.5, Cholesterol 141, Sodium 682.8, Carbohydrate 214.3, Fiber 5.4, Sugar 69.8, Protein 24

BISCOCHITOS

Biscochitos image

I love the whole anise seeds and the slightly buttery flavor of these "biscos", traditional Christmas cookies in my home state of New Mexico.

Provided by Quail Trails

Categories Dessert

Time 25m

Yield 48 biscochitos

Number Of Ingredients 12

Ingredients

6 cups flour (or enough to make dough easy to handle but not dry)
3 teaspoons baking powder
1 teaspoon salt
1 tablespoon whole anise seed
1 cup white lard
1 cup butter
2 eggs, lightly beaten
1 1/4 cups white sugar
1 tablespoon cinnamon
5 teaspoons brandy flavoring or 5 teaspoons vanilla
1/4 cup white sugar
enough cinnamon, to darken

Steps:

Cream lard and butter.
Add sugar and beat until fluffy.
Add eggs, anise seed, salt, baking powder and brandy, mix.
Add flour gradually, til dough is firm, shape into a log and wrap in clear wrap.
Chill, then slice in 3/4" slices.
Mix cinnamon sugar, press uncooked cookie slice into mixture to coat one side and flatten slightly.
Bake at 350 degrees until lightly browned.

Nutrition Facts : Calories 159, Fat 8.5, SaturatedFat 4.2, Cholesterol 23, Sodium 101.7, Carbohydrate 18.4, Fiber 0.5, Sugar 6.3, Protein 1.9

Tips:

Use high-quality ingredients. This will make a big difference in the flavor of your biscochitos.
Make sure your butter is cold before you start. This will help to keep the biscochitos from spreading too much in the oven.
Chill the dough before you roll it out. This will make it easier to work with and will help to prevent the biscochitos from sticking to the rolling pin.
Use a light touch when you are rolling out the dough. You don't want to press too hard or you will end up with tough biscochitos.
Bake the biscochitos until they are just starting to turn golden brown. If you overbake them, they will be dry and crumbly.
Let the biscochitos cool completely before you store them. This will help to prevent them from sticking together.

Conclusion:

Biscochitos are a delicious and easy-to-make cookie that is perfect for any occasion. With a few simple tips, you can make sure that your biscochitos turn out perfect every time. So next time you are looking for a sweet treat, give biscochitos a try. You won't be disappointed!