Biscochitos are far more than just cookies—they are a treasured piece of New Mexican heritage. Officially recognized as the state cookie of New Mexico, these delicate anise-scented treats are traditionally served during Christmas, weddings, and special celebrations. One bite instantly evokes warmth, tradition, and generations of family kitchens filled with the comforting aroma of spice and sugar.
What sets biscochitos apart is their unique texture and flavor. They are tender and crumbly rather than crisp, lightly sweet without being overpowering, and infused with the unmistakable warmth of anise. The cinnamon-sugar coating adds sparkle and contrast, creating a cookie that feels festive yet timeless.
Traditionally made with lard for unparalleled tenderness, biscochitos can also be prepared with butter for a more familiar flavor profile. A splash of brandy or orange juice adds subtle depth, rounding out the cookie with gentle warmth and fragrance. These cookies should remain pale after baking—golden edges are a sign they’ve gone too far.
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Biscochitos are meant to be shared. They pair beautifully with coffee, hot chocolate, or atole, and they keep well, making them ideal for gifting during the holidays.
Servings: 30 cookies
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
Ingredients :
- 1 cup lard or unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 tsp anise extract (or 1 tbsp anise seeds, crushed)
- 2 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 cup brandy or orange juice
Cinnamon Sugar Coating:
- 1/2 cup granulated sugar
- 1 tsp ground cinnamon
Instructions:
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