Bizcochitos are more than just cookies; they are a cherished symbol of celebration and tradition, especially in New Mexico where they are proudly recognized as the official state cookie. These delicate shortbread-style treats are most often enjoyed during the holidays, weddings, and special family gatherings.
What sets bizcochitos apart is their unique flavor profile. The gentle warmth of anise seeds, combined with a hint of brandy or citrus, creates an aroma that instantly feels festive and nostalgic. Rolled in cinnamon sugar while still warm, each cookie delivers a soft, melt-in-your-mouth texture with a fragrant finish.
Traditionally made with lard, bizcochitos achieve an unparalleled tenderness that butter simply cannot replicate. However, modern adaptations using butter still produce delicious results, making this recipe accessible while honoring its roots.
These cookies are meant to stay pale, not golden, which preserves their soft crumb and authentic character. Simple in appearance yet rich in history, bizcochitos are a timeless treat worth baking year after year.
ADVERTISEMENT
Servings: About 36 cookies
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Ingredients
Cookie Dough
- 3 cups all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- 1 cup lard (traditional) or unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 tablespoon anise seeds, lightly crushed
- ¼ cup brandy or orange juice
Cinnamon Sugar Coating
- ½ cup granulated sugar
- 1½ teaspoons ground cinnamon
Instructions:
See Next Page =>
