Traditional New Mexican Bizcochitos Recipe

Ingredients

1 cup of lard
1 cup of granulated sugar
2 teaspoons of anise seeds
2 eggs
4 cups of all-purpose flour
2 teaspoons of baking powder
1/2 teaspoon of salt
1/4 cup of brandy
1/4 cup of granulated sugar (for topping)
2 teaspoons of ground cinnamon (for topping)

Steps and instructions

Preheat your oven to 350 degrees Fahrenheit.
Beat the lard and 1 cup of sugar together in a large mixing bowl until fluffy.
Add the anise seeds and eggs into the mixture and beat until it is thoroughly combined.
In a separate bowl, mix together the flour, baking powder, and salt.
Gradually add the dry ingredients to the lard mixture, alternating with the brandy.
Knead the dough briefly until it is soft and slightly sticky.
Roll out the dough to a thickness of 1/4 inch on a floured surface.
Cut the dough into desired shapes using cookie cutters.
Place the cookies on an ungreased cookie sheet.
Bake for 10 minutes, or until the cookies are very lightly browned.
While the cookies are baking, mix together 1/4 cup of sugar and the ground cinnamon.
As soon as the cookies are done, remove them from the oven and sprinkle the sugar-cinnamon mixture over them while they’re still hot.
Allow the cookies to cool before serving.

Tools for making

Mixing Bowl - A large bowl for combining the ingredients.
Cookie Cutters - Tools used to cut the dough into desired shapes.
Rolling Pin - Used to roll out the dough to the desired thickness.
Cookie Sheet - An ungreased baking sheet for placing the cookies.
Oven - Preheat to 350 degrees Fahrenheit for baking the cookies.

Recipe variations

Replace lard with unsalted butter for a slightly different flavor.
Use vegetable shortening instead of lard for a vegetarian option.
Substitute anise seeds with ground cinnamon or ground cardamom for a different spice profile.
Experiment with different flavored extracts such as almond or orange to add a twist to the cookies.
Try using a combination of all-purpose flour and whole wheat flour for a nuttier flavor and added nutritional value.
Add finely chopped nuts, such as pecans or almonds, to the dough for added texture and flavor.
Make a gluten-free version by using a gluten-free flour blend instead of all-purpose flour.
Drizzle the baked cookies with a glaze made from powdered sugar and lemon juice for a sweet and tangy twist.
Add a dash of ground cloves or nutmeg to the dough for a warm and spiced flavor.
Experiment with different cookie cutter shapes and sizes to make the cookies more visually appealing.

Recipe overview

Bizcochitos are traditional New Mexican cookies that are a delightful treat for any occasion. They're known for their distinctive anise flavor and dusting of cinnamon sugar. This recipe, handed down through generations, produces a cookie that's slightly crispy on the outside and tender on the inside. With a prep time of 20 minutes and a cook time of 10 minutes, these cookies are quick and easy to make. They're perfect for holidays, family gatherings, or just to enjoy with a cup of coffee on a relaxed afternoon. Enjoy the process of making these cookies, from kneading the dough to cutting it into beautiful shapes, and finally, to the delicious aroma that fills your kitchen as they bake.

Common questions

Can I substitute the lard with another ingredient? Yes, you can substitute the lard with an equal amount of vegetable shortening if desired.
Can I use a different type of alcohol instead of brandy? Yes, you can use rum or whiskey as a substitute for brandy.
Can I omit the anise seeds? Yes, if you are not a fan of anise flavor, you can omit the anise seeds from the recipe.
How do I store the Bizcochitos? Store the Bizcochitos in an airtight container at room temperature for up to a week.
Can I freeze the Bizcochitos? Yes, you can freeze the Bizcochitos for up to 3 months. Make sure to place them in a freezer-safe container or bag.
Can I double the recipe? Yes, you can double or halve the recipe depending on your needs. Just adjust the ingredient quantities accordingly.
Can I decorate the Bizcochitos with icing or frosting? Traditionally, Bizcochitos are not decorated with icing or frosting. However, if you prefer, you can decorate them as desired.

Serving dishes and utensils

Mixing Bowl - A large bowl to mix the ingredients together.
Cookie Cutters - Tools used to cut the dough into desired shapes.
Rolling Pin - Used to roll out the dough to the desired thickness.
Baking Sheet - An ungreased sheet to bake the cookies on.
Oven - Preheated to 350 degrees Fahrenheit to bake the cookies.
Cooling Rack - Used to cool the cookies before serving.

Origin stories

Bizcochitos are a cherished tradition in New Mexico and bear the honor of being designated as the state's official cookie. This recognition happened in 1989, making New Mexico the first U.S. state to have an official state cookie. These anise-flavored shortbread cookies trace their roots back to the Spanish settlers who first arrived in New Mexico in the 16th century. Anise was brought over from the Old World and its unique flavor soon became a favorite in this new land. Brandy, another key ingredient, was added later as the region began producing its own spirits. Traditionally, Bizcochitos are made during Christmas and weddings, but their delightful flavor and rich history make them a treat that can be cherished all year round.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.

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