Classic New Mexican Biscochito Recipe

Hello fellow New Mexican food enthusiasts!  

Today we are cooking up the classic New Mexican cookie, biscochito!   There is a twist though.  I am making the classic, along with a healthier version.  I hope you will make both recipes and tag me on Instagram to tell me which you like better?!

I grew up making these cookies with my mom and grandma around the holidays.  They are an absolute delight for parties and special occasions.  And now that there is a healthier version out there, enjoy in abundance!  

 Recipe

·         1lb/2 cups lard

·         1 ½ cups sugar

·         3 eggs, slightly beaten

·         1 tsp vanilla

·         ¼ cup water OR white wine

·         1 tbsp anise

·         6 cups flour

·         3 tsp baking powder

·         1 tsp salt

·         ½ cup cinnamon sugar (½ tsp cinnamon mixed with ½ cup sugar)

 

How to Make:

1.      Preheat oven to 350 degrees.

2.      Cream together lard, sugar, eggs, vanilla, water/wine & anise with a hand mixer.

3.      In a separate bowl, stir together flour, baking power & salt.

4.      Gradually add dry ingredients to wet ingredients, about a cup at a time. Fully combine until a cookie dough consistency has been reached – in other words, the dough sticks together (not too crumbly or too wet). You may need to work the dough with your hands.

5.      Place dough onto a well-floured surface & cut into 4 equal parts.

6.      Take one of the 4 parts and roll out to a ¼ inch thickness.

7.      Using a cookie cutter, cut as many cookies from the dough as you can. Unused dough can be rerolled & cut again.

8.      Lightly dust each cookie in cinnamon sugar on one side & gently place on a baking sheet.

9.      Bake cookies in the oven for 8-10 minutes.

10.  Repeat steps 6-9 with the rest of the dough.

11.  Let cool for 5 minutes & enjoy fresh or store in a container for up to 2 weeks.

– Yields 12 dozen cookies

 

“Red or Green?” Healthy Biscochito Recipe – Yields 12 dozen cookies

 

Ingredients:

·         1lb/2 cups palm oil

·         1 ½ cups pure cane sugar

·         3 eggs, slightly beaten

·         1 tsp vanilla

·         ¼ cup water OR white wine

·         1 tbsp anise

·         6 cups unbleached OR whole wheat white flour

·         3 tsp baking powder

·         1 tsp salt

·         ½ cup cinnamon sugar (½ tsp cinnamon mixed with ½ cup pure cane sugar)

 

How to Make:

1.      Preheat oven to 350 degrees.

2.      Cream together palm oil, sugar, eggs, vanilla, water/wine & anise with a hand mixer.

3.      In a separate bowl, stir together flour, baking power & salt.

4.      Gradually add dry ingredients to wet ingredients, about a cup at a time. Fully combine until a cookie dough consistency has been reached – in other words, the dough sticks together (not too crumbly or too wet). You may need to work the dough with your hands.

5.      Place dough onto a well-floured surface & cut into 4 equal parts.

6.      Take one of the 4 parts and roll out to a ¼ inch thickness.

7.      Using a cookie cutter, cut as many cookies from the dough as you can. Unused dough can be rerolled & cut again.

8.      Lightly dust each cookie in cinnamon sugar on one side & gently place on a baking sheet.

9.      Bake cookies in the oven for 8-10 minutes.

10.  Repeat steps 6-9 with the rest of the dough.

11.  Let cool for 5 minutes & enjoy fresh or store in a container for up to 2 weeks.