Biscochitos are the official state cookie of New Mexico, where they were introduced by the Spaniards in the 16th century. The cookie is traditionally made with lard and flavored with anise seeds and cinnamon. For this version we use butter.
Makes: 60Hands-on: 25 minutesTotal: 35 minutesDifficulty: Easy
- 6 cups all-purpose flour
- 3 tsp. baking powder
- 1 tsp. salt
- 1 lb. softened butter
- 1 3⁄4 cups sugar, divided
- 2 tsp. anise seeds
- 2 large eggs
- 1⁄2 cup brandy
- 1 tsp. ground cinnamon
- Preheat oven to 350°F.
- Sift the flour with the baking powder and salt.
- Cream the butter with 1 1⁄2 cups of the sugar and the anise seeds using a mixer set on medium speed.
- Beat the eggs until light and fluffy and add to the creamed mixture. Add the flour mixture and the brandy; mix until well blended. The dough should be stiff. If not, add more flour until it is.
- Knead the dough and roll out to 1⁄4 to 1⁄2 inch thick. Cut with cookie cutters.
- Mix together the remaining 1⁄4 cup sugar and the cinnamon. Use to dust the top of each cookie.
- Place on baking sheet and bake for 10 minutes or until lightly browned.