This Biscochito cookie (sometimes spelled bizcochito) is a traditional New Mexican cookie. I lived in New Mexico for about 6 years and I have come away with many great recipes with true Mexican heritage and flavors. This Biscochito cookie is usually made around the Christmas Holidays. It has ingredients unlike any other cookie recipe which makes them unique and very delicious. Ingredients such as Lard, Anise and Brandy! My sister-in-law Vera, who is more like a sister to me than an in-law was kind enough to share her family recipe with me when I first moved to New Mexico. I hope you like it! Thanks Sis!
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- 2 cups sugar
- 2 cups Lard (for a traditional New Mexican cookie, do not use shortening)
- 2 eggs
- 6 cups of flour
- 4 teaspoons baking powder
- 2 teaspoons anise, crushed (2 teaspoons of anise flavoring can be substituted)
- 1/2 teaspoon salt
- 1/4 cup of water minus 3 Tablespoons
- 3 Tablespoons of Brandy or Brandy Flavoring (extract)
- Cream the sugar and the lard.
- Add the eggs and mix well
- Sift the flour and baking powder together
- Add to the creamed mixture
- Stir in the anise and the Brandy flavoring extract
- Divide the dough into two equal portions
- Roll out the dough on floured board to about 1/4 inch thick
- Using cookie cutter, cut into desired shapes
- Place cookies on ungreased cookie sheet
- Sprinkle the tops of the cut out cookies with the cinnamon sugar topping (recipe below)
- 1/4 cup of sugar
- 1 teaspoon of ground cinnamon
- Bake at 350 degrees for about 10-12 minutes until lightly browned
- Yield about 6 dozen cookies
- The dough is very stiff and I use a mixer, but you can mix by hand.
- I keep anise flavoring on hand, so I usually use 2 teaspoons of the anise flavoring.
- Anise tastes a bit like licorice, but not as strong. A nice subtle flavor.
- You may certainly use Brandy rather than the Brandy flavoring. If using Brandy, use 1/4 of a cup.
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