Biscochitos

~biscochitos~

Biscochitos, also known as bizcochitos, are the New Mexico State Cookie. That’s right, they are so loved that the state made them their official cookie. Though I love my recipe very much, if you are looking to order some of the finest Biscochitos professionally made, Santa Fe Biscochitos have some of the best I’ve ever tasted.

Biscochitos are a light cookie with hints of anise and cinnamon. They go wonderful after a big meal with tea.

~biscochitos~

So my recipe has a major difference. Traditionally biscochitos are made with lard. Lard is what makes them nice and flakey. You can make them with lard, or with regular vegetable shortening. But I use organic, non-hydrogenated vegetable shortening by Spectrum. I’m just trying to preserve my arteries as best I can.

I also just barely grind my anise in a mortar and pedestal to bring out the aroma and flavor a bit.

Also, the less you can handle the dough, the flakier the cookie will turn out.

BISCOCHITOS

Makes 4 to 5 dozen depending on size and cookie cutter used.

1 cup vegetable shortening
1/2 cup sugar
1 egg
1 1/2 teaspoons anise seeds
1 teaspoon pure vanilla extract
3 cups flour
1 3/4 teaspoons baking powder
1/2 teaspoon salt
Water, reserved

and to sprinkle on top
1/3 cup sugar mixed with 1 teaspoon cinnamon

Preheat oven to 375 degrees.

In a mixing bowl, mix shortening with sugar until light and fluffy. Then add egg, anise seed, and vanilla, mixing well.

Add flour, baking powder, and salt to a sifter, and sift into bowl, while cutting the dry ingredients in with forks or pastry cutter. If the mixture ends up being to dry (and doesn’t resemble pie crust type dough), add water one teaspoon at a time (if find that I only add 2 or 3 teaspoons) until it is the right consistency.

Take a ball of dough (about the size of a baseball), and roll out on a floured surface, rolling as little as you can, to a 1/4 inch thick. Use cookie cutter, and transfer to cookie sheet (I line mine with a silcone mat).

Generously sprinkle with cinnamon sugar, and bake for 10 to 15 minutes (for me 13 is the magic number). After removing from the oven, you can sprinkle with more cinnamon sugar, and remove from cookie sheet to cool.

Biscochitos, sealed tightly can be saved for a week, or freeze!

~biscochitos~