Biscochitos Cookies
HISTORY OF BISCOCHITOS
Introduced to Mexico in the 16th century by Spanish explorers, biscochitos or biscochos have become a New Mexican tradition. They are considered a Christmas treat but traditionally they were also enjoyed at celebrations such as weddings, baptisms, and quinceaneras. In 1989 the bizcochito was declared as New Mexico’s state cookie making us the first state to have an official cookie. The only argument over this decision was how to spell it and though biscochito is still the most popular version, bizcochito prevailed with the most votes.
BISCOCHITOS RECIPE
Below is a recipe for biscochitos provided by Cooks.com.
We are a kosher bakery so although this recipe is not the one we use, it is similar.
1 lb. lard
2 eggs
2 tsp. baking powder
1 tsp. salt
1 1/2 c. sugar
6 c. flour
2 - 3 tsp. anise seeds (crushed)
1 tsp. vanilla
Juice of 1 1/2 oranges or same amount of brandy or sherry
2 eggs
2 tsp. baking powder
1 tsp. salt
1 1/2 c. sugar
6 c. flour
2 - 3 tsp. anise seeds (crushed)
1 tsp. vanilla
Juice of 1 1/2 oranges or same amount of brandy or sherry
Cream sugar and lard until quite creamy. Add eggs and crushed anise seeds and cream some more. Sift flour, baking powder, and salt. Mix with eggs and sugar mixture. Add enough liquid of choice to hold mixture together. Roll on floured surface 1/4 inch thick. Cut into fancy shapes. Mix together 1/2 cup sugar and 1 teaspoons cinnamon. Sprinkle over unbaked cookies. Bake at 375 degrees for 12 minutes or until brown. Makes approximately 6 dozen cookies. TIP: It's helpful to line cookie sheets with parchment cooking paper.
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