Biscochitos are the official state cookie of New Mexico. Served traditionally at Christmas, at weddings, and any other celebration, biscochitos are a type of shortbread. Unlike traditional shortbread, however, this recipe can be a little tricky to make. After awhile, you learn to have a feel for the dough and it gets easier. It is worth the effort to learn to make these delicious little cookies.
Biscochitos have a long history that stretches all the way back to Spain. Known as Mantecosos across the Atlantic (that means buttery in Spanish), these little cookies are sometimes called Mexican Wedding cookies. In fact, the name of this delicious little cookie has caused quite a debate. In northern New Mexico, they are known as biscochitos and biscochos in the southern part of New Mexico. When this cookie was made the official state cookie in 1989, the state legislature had to debate on how to spell the name. The Senate finally decided on bizcochito, though you still see it with multiple spellings.
Cookies
Recipe for Biscochitos
This delightful little cookie is perfect with coffee, tea or even a glass of wine.
What You Need
- 1 pound lard
- 1 heaping cup granulated sugar
- 2 to 3 eggs
- 1 teaspoon salt
- 6 teaspoons anise seed
- 6 cups flour
- 3 teaspoons baking powder
- 1/8 cup red wine
- 1/8 cup orange juice concentrate, partially thawed
- 4 teaspoons cinnamon
- 3/4 cup granulated sugar
How You Make It
Whip the lard with a mixer set on medium-high. The lard should become silky in texture; this will take up to 10 minutes. Add sugar and mix well with lard, scraping the sides of the bowl frequently.
Add eggs one at a time, mixing thoroughly each time. Add salt and mix. Add the following ingredients in this order: anise, flour, baking powder. Continue to mix well. Add wine and orange juice concentrate. Beat the mixture until the dough pulls away from the sides of the mixing bowl.
Moisten your fingers and work surface. Roll out the dough between two pieces of plastic wrap. (Hint: It helps to lightly flour the bottom piece of plastic wrap.) Try to touch the dough as little as possible while you shape it into a rectangle and pat it until it is even. A marble rolling pin works best due to its weight and temperature for rolling. You want the dough to be about half an inch thick. Cut the dough into quarters. Dip each quarter into cinnamon sugar and set gently on a greased cookie sheet.
Using a small, sharp knife, cut each quarter into strips about 1-1/2 inches wide. Turn the tray and cut in the other direction so you end up with little squares. Make four tiny cuts toward the center of each piece. Using your thumb and forefinger, raise the edges towards the center, making a rosette.
Bake the cookies about 13 minutes or until the edges are browned. Your time may vary depending on the temperature of your oven. The finished cookies should be crisp.
New Mexican Christmas Cookies - Biscochitos Recipe
Mexican recipes like posole are wonderful holiday meals, but you certainly do not have to wait for a holiday to enjoy Mexican cuisine. Try some Mexican dessert recipes for a twist on the same old desserts you're used to. They're wonderful!
MexicanDessertRecipes.net The Sweet Side of Mexican Food