Biscochitos have always been a favorite family recipe during the holidays, bringing a touch of tradition and warmth to our celebrations. Originating in New Mexico, these delightful cookies hold the honor of being the state’s official cookie—a testament to their cherished cultural significance. Their unique flavor profile, with hints of anise seed and a delicate touch of cinnamon, offers a perfect balance of sweetness and spice. These delicate cookies will melt in your mouth and leave a lingering taste of festive nostalgia.
Ingredients
| Shortening | 1 1/2 | Cups |
| All purpose flour | 6 | Cups |
| Baking powder | 4 | Teaspoons |
| Salt | 1 1/2 | Teaspoons |
| Granulated sugar | 2 | Cups |
| Eggs | 3 | – |
| Anise seed | 2 | Tablespoons |
| Milk, wine, or orange juice | 1/2 | Cup |
Instructions
- Cream shortening and sugar together.
- Add eggs an mix well.
- Add milk and anise seed.
- Sift flour, baking powder, and salt. Blend in creamed mixture then knead well until the dough is at a texture to roll on a lightly floured board.
- Cut in desired shapes with cutters.
- Mix sugar with cinnamon and dip each in the mixture.
- Bake on a greased cookie sheet at 300°F for about 8 minutes.
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