Biscochitos

Name: Biscochitos
Prep time: 30 min
Cook time: 12 min
Total time: 42 min
Yield: 36 servings
Cuisine: New Mexican
Ingredients: 1 cup Lard; 0.75 cup Sugar; 1 Egg; 2 tsp Anise seed; 1 tbsp Brandy; 3 cups All-purpose flour; 2 tsp Baking powder; 0.5 tsp Salt; 0.5 cup Cinnamon sugar

Crisp, anise-scented cookies made with lard and rolled in cinnamon sugar — New Mexico's official state cookie.

🇺🇸United States· New Mexico

Prep: 30 min
Cook: 12 min
Total: 42 min
Servings: 36
Difficulty: Medium
Calories: 95 kcal

Equipment

•Stand mixer or hand mixer
•Rolling pin
•Cookie cutters
•Baking sheets

Nutrition

Per serving, approximate

Calories: 95 kcal
fat: 5
carbs: 11
protein: 1
calories: 95

Instructions

1
Preheat your oven to 350°F. Line your sheet pans with parchment paper.
2
Beat the lard and sugar together until light and fluffy. Beat in the egg, anise seed, and brandy.
3
Whisk the flour, baking powder, and salt together in a separate bowl. Mix this into the wet ingredients until a soft dough forms.
4
Roll the dough on a floured surface to about 1/4-inch thick. Cut into shapes with cookie cutters.
5
Dip or roll each cookie in the cinnamon sugar mixture to coat it. Place them on the prepared sheet pans.
6
Bake for 10–12 minutes until just set but not browned. Cool the cookies on a wire rack.

Chef's tips

Crush the anise seed slightly before adding it. This releases more flavor without overpowering the dough.

Storage

Store in an airtight container at room temperature for up to 2 weeks; freeze the baked cookies for up to 3 months.

Reheating

No reheating needed; bring frozen cookies to room temperature before serving.

Common mistakes to avoid

•Using only butter instead of lard, which alters the traditional texture and flavor.
•Baking too long, which makes the cookies hard instead of tender and crisp.
•Leaving out the anise seed, which gives the cookie its signature flavor.