Ingredients:
For the cookies:
- 3 cups all-purpose flour
- 1/2 teaspoon salt
- 1 tablespoon baking powder
- 1 tablespoon ground cinnamon
- 1 teaspoon ground anise seed (or anise extract)
- 1 cup unsalted butter, softened
- 1/2 cup lard (for traditional texture) or more butter if you prefer
- 1/2 cup sugar
- 2 large eggs
- 1 tablespoon brandy, rum, or water (optional, for extra flavor)
- 1 teaspoon vanilla extract
For the cinnamon-sugar coating:
- 1/4 cup sugar
- 1 teaspoon ground cinnamon
Instructions:
1. Preheat the oven:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it.
2. Mix the dry ingredients:
In a medium bowl, whisk together the flour, salt, baking powder, cinnamon, and ground anise seed. Set aside.
3. Cream the butter and lard:
In a large mixing bowl, beat the softened butter and lard (or butter) together until creamy and smooth. You can use a hand mixer or stand mixer for this step.
4. Add sugar and eggs:
Add the sugar to the butter mixture and beat until combined. Add the eggs, one at a time, beating well after each addition. Then, add the brandy or water (if using) and vanilla extract, mixing until everything is well incorporated.
5. Combine with dry ingredients:
Gradually add the dry ingredients to the wet mixture, mixing until the dough just comes together. The dough should be soft but not sticky.
6. Chill the dough:
Divide the dough in half and wrap each portion in plastic wrap. Chill in the refrigerator for about 30 minutes to an hour, which makes the dough easier to roll out.
7. Roll out the dough:
After the dough has chilled, lightly flour your work surface and roll out the dough to about 1/8-inch thickness. Using a cookie cutter (traditional shapes include stars, diamonds, or circles), cut out your cookies.
8. Bake:
Place the cookies on the prepared baking sheet, leaving space between them. Bake for 12-15 minutes or until the edges are lightly golden brown. Keep a close eye on them, as they can burn quickly.
9. Cinnamon-sugar coating:
While the cookies bake, combine the sugar and cinnamon for the coating in a shallow bowl. After removing the cookies from the oven, let them cool slightly for a few minutes on the baking sheet, then transfer them to the cinnamon-sugar mixture. Coat the cookies evenly on both sides.
10. Cool and serve:
Once coated, allow the biscochitos to cool completely on a wire rack. Store in an airtight container for up to a week.
Tips:
- Anise flavor: If you are not a fan of anise, you can substitute with a small amount of fennel seeds or anise extract for a milder taste.
- Lard: Traditionally, lard is used in biscochitos to give them a distinctive texture and flavor. However, you can substitute all butter if you prefer a vegetarian or less traditional version.
- Cutout shapes: You can use any cookie cutter shape, but traditional biscochitos are usually cut into simple shapes like stars or circles.
Biscochitos are a timeless treat that are rich in flavor and history, offering a taste of New Mexican tradition. They are perfect for sharing with loved ones during special occasions or enjoying with a warm drink!