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.

Prep Time 10

Cook Time 10

Resting Time (In Fridge) 4

Course Dessert

Cuisine Mexican

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

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, mexico biscochito

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