Our Famous Biscochito Recipe
- 3 or 4 eggs (depending on size)
- 4 cups flour
- 1 cup sugar
- 1 cup lard
- 1 tbsp. anise seeds
- 1 tsp. vanilla
- 1 tsp. baking powder
- cinnamon & sugar mixture for coating
Combine eggs, sugar, vanilla and lard. Mix ingredients thoroughly. After eggs, sugar, lard and vanilla are mixed thoroughly, add baking powder and flour. Mix in anise seeds (crushed to bring out the flavor). Mix into a dough; it should be the consistency of pie crust dough.
Roll out dough thick or thin (however you prefer). Cut cookies and dip in a mixture of cinnamon and sugar before baking.
Bake at 350 for 12 to 15 minutes. Makes eight to ten dozen.
Biscochito (or bizcochito) is a crispy butter cookie flavored with anise and cinnamon.
It was developed, by residents of New Mexico, over the centuries from the first Spanish colonists of New Mexico. The recipe for making the cookie has been greatly influenced not only by local and indigenous customs, but also by recipes brought to New Mexico by immigrants from other Hispanic countries. It is served during special celebrations, such as wedding receptions, baptisms, and religious holidays (especially during the Christmas season).
It is usually eaten with morning coffee or milk, after lunch in the early afternoon, or dinner late at night. The cookie is seldom known outside its various territories.
In 1989, the state of New Mexico adopted the biscochito as its official state cookie. This act made New Mexico the first state to have an official cookie. It was chosen to help maintain traditional home-baked cookery.