Want to learn how to make the New Mexican state cookie? Here is a fail-proof and super easy recipe for homemade biscochitos.
I grew up on the eastern part of New Mexico, right near the Texas border, and surprisingly never had biscochitos growing up.
When I moved to Albuquerque, around Christmas time, I saw biscochitos everywhere. At Smith’s grocery store, at our Downtown Grower’s Market, at holiday shopping events… the people in Albuquerque are serious about their biscochitos!
What are Biscochitos
Biscochitos are a lard-based cookie that is flavored with star anise and cinnamon. They’re buttery and crumbly and uniquely delicious.
They’re often served during celebrations like weddings, baptisms, and religious holidays, like Christmas.
(Psst… like that dish towel in the photo above? It’s from Kei & Molly Textiles, located in Albuquerque, and their towels are awesome.)
In 1989, the great state of New Mexico became the first state to have an official state cookie – the biscochitos. Fun, right?
Now that you know a little bit more about biscochitos, here is how to make them!
How to Make New Mexican Biscochitos
Start by gathering your ingredients:
- 3 cups all purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 lb lard
- 3/4 cup sugar, divided
- 1 tsp anise seeds
- 1 egg
- 2 tbsp bandy or white wine
- 1 tsp ground cinnamon
Start by combining the flour, baking powder, and salt in a medium bowl.
Add lard to a to a bowl and beat with an electric or stand mixer. Slowly add in 1/2 cup of sugar and continue beating for 8 – 10 minutes, until mixture is fluffy and light.
Add in anise seed, egg, and brandy or wine. Mix until blended.
Slowly add in flour mixture, beating well after each addition, and scraping the sides of the bowl as you go. Continue until mixture is fully incorporated and dough is similar to pie-crust.
Transfer dough to parchment paper and refrigerate 20 minutes. Meanwhile, preheat oven to 350 degrees.
After dough rests, roll dough out on a floured surface until it’s 1/4″ thick.
Use a cookie cutter or the lid of a mason jar to cut out the cookies, then transfer to an ungreased cookie sheet.
Bake cookies in preheated oven for 10 – 12 minutes, until they start to lightly brown.
While the cookies are baking, mix together remaining 1/4 cup sugar with ground cinnamon.
Once cookies are baked, dip top of the cookie in the sugar/cinnamon mixture.
Store cookies in air-tight container for up to 2 weeks.
Biscochitos
A New Mexican recipe for homemade biscochitos
Ingredients
- 3 cups all purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 lb lard
- 3/4 cup sugar divided
- 1 tsp anise seeds
- 1 egg
- 2 tbsp brandy or white wine
- 1 tsp ground cinnamon
Instructions
-
Combine flour, baking powder, and salt in a medium bowl.
-
Add lard to a to a bowl and beat with an electric or stand mixer. Slowly add in 1/2 cup of sugar and continue beating for 8 – 10 minutes, until mixture is fluffy and light.
-
Add in anise seed, egg, and brandy or wine. Mix until blended.
-
Slowly add in flour mixture, beating well after each addition, and scraping the sides of the bowl as you go. Continue until mixture is fully incorporated and dough is similar to pie-crust.
-
Transfer dough to parchment paper and refrigerate 20 minutes. Meanwhile, preheat oven to 350 degrees.
-
After dough rests, roll dough out on a floured surface until it’s 1/4″ thick.
-
Use a cookie cutter or the lid of a mason jar to cut shapes out, transferring them to an ungreased cookie sheet.
-
Bake cookies in preheated oven for 10 – 12 minutes, until they start to lightly brown.
-
While the cookies are baking, mix together remaining 1/4 cup sugar with ground cinnamon.
-
Once cookies are baked, dip top of the cookie in the sugar/cinnamon mixture.
-
Store cookies in air-tight container for up to 2 weeks.
Pin it –>
Pin this biscochitos recipe to your New Mexican food board, so you can make them every holiday 😉
More New Mexican Desserts
Do you love truly authentic New Mexican desserts? Check out these other NM-inspired recipes:
Leave a Reply