biscochito recipe

biscochito

Biscochito Recipe – Christmas Cookies with Spice!

Bizcochitos, Biscochos, whatever you call them and however you spell them, …

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.

biscochito recipe

New Mexico Biscochitos

Anise & Whiskey give this Christmas cookie spice and warmth.
Prep Time 10 mins
Cook Time 10 mins
Resting Time (In Fridge) 4 hrs
Course Dessert
Cuisine Mexican

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.
Keyword biscochito, bizcochito, Christmas, cookie
Anise seed
Anise seed — the more the merrier
Biscochitos
Biscochitos for Christmas!

Do you have a specialty biscochito recipe? What liquid do you use? Let me know in the comments! I’d love to try a new variation.