Bizcochitos, Biscochos, whatever you call them and however you spell them, they are a New Mexico staple around Christmas time.
Here’s my current recipe. It makes 4-5 dozen, depending how big you cut em and how good you are at rerolling the scraps etc.
New Mexico Biscochitos Recipe
Anise & Whiskey give this Christmas cookie spice and warmth.
Ingredients
- 6 cups flour
- 3 tsp baking powder
- 1 tsp salt
- 1 pound lard lard is a MUST do not substitute
- 1.5 cups sugar
- 4-6 Tbsp Anise seed
- 2 eggs
- 1/2 cup liquid dealer’s choice: whiskey brandy, sweet wine, orange juice, apple juice. For my batch, I used 1/4 cup whiskey and 1/4 cup orange juice.
- 1/2 cup sugar + 2 Tbsp cinnamon for dusting after cooked
Instructions
- Sift together flour, baking soda, and salt.
- Cream lard with sugar and anise seed on medium.
- In a medium bowl, beat eggs until light and fluffy.
- Add eggs to creamed sugar/lard mixture and mix until combined.
- Add liquid of choice.
- Slowly add flour about 1/2 cup at a time and mix until a stiff dough has formed. You might not need all of the flour.
- Remove dough, wrap, and refrigerate overnight (or a few hours).
- Preheat oven to 350 deg.
- Let dough stand 15-20 minutes or until soft enough to roll.
- Roll out dough to approx. 1/8 inch (they will be thick). Cut with cookie cutter and place on cookie sheet.
- Bake 10-12 minutes or until bottom turns a golden brown.
- Mix cinnamon and sugar in a bowl.
- As cookies come out of the oven (and after cooling about 5 minutes), drop top-down in cinnamon/sugar mixture then set aside to cool further.
Anise seed — the more the merrier
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