Find
businesses offering goods & services to the traveling public
Visit
our video library featuring scenes from "The Land of Enchantment"
Biscochitos
Biscochitos, also known as biscochos are the state cookie of New Mexico and have a long tradition in the state. The delicately blended little cakes made of sugar, anise and cinnamon spices, and flour are shaped into small diamonds and baked until they are a delicious delicate brown.
Originally introduced to Mexico by Spanish explorers in the 16th Century, they are known by different names in other countries or other cities in the United States.
Names associated with biscochitos are names such as Polvorones, biscochos, Christmas cookie or Mexican wedding cookies. In Spain they are called Mantecosos. This anise and cinnamon flavored, shortbread cookie has been enjoyed by residents as well as many visitors to New Mexico.
Biscochitos (Anise Seed Cookies) Recipe:
3 cups unbleached all-purpose flour
1 ½ teaspoons baking powder
1 to 1 ½ teaspoons ground anise
½ teaspoon salt
½ pound lard, softened
½ cup plus
1 tablespoon granulated sugar
1 large egg
2 tablespoons rum, bourbon, or sweet white wine
Topping ¼ cup granulated sugar
¾ teaspoon ground cinnamon
1. Sift together the flour, baking powder, anise, and salt.
2.
Beat the lard in a electric mixer, gradually adding the sugar, and cream until extremely fluffy and light, about 8 minutes.
3.
Add the egg, followed by the wine, and continue beating.
4.
Mix in the dry ingredients, adding about one-third of the mixture at a time. Stop the mixture as you make each addition, and beat no longer than necessary to incorporate the dry ingredients. A stiff pie-crust type of dough is what you’re seeking.
5. Chill the dough for about 15 minutes for easy handling.
6.
Use a cookie press to form the biscochitos. If you don’t own a cookie press, the dough can be rolled out ¼-inch thick on a floured work surface and cut with a small cookie cutter. Avoid handling the dough anymore than necessary. Transfer the cookies to ungreased cookie sheets.
7.
Preheat the oven to 350º F, when ready bake the cookies for 10 to 12 minutes, until just set and pale golden. While the cookies bake, stir together the topping ingredients.
8.
When the cookies are done, cool for just a minute or two on the baking sheets, then gently dunk the top of each in the cinnamon-sugar topping.
9.
Transfer to absorbent paper to finish cooling. Biscochitos, tightly covered, will keep for at least a week.
Yield: 5 dozen Baking Time: 10-12 minutes
Temperature: 350°F, they freeze well for up to a month