Classic Biscochitos Cookies
Nutritional Info
- Servings Per Recipe: 72
- Amount Per Serving
- Calories: 106.2
- Total Fat: 6.5 g
- Cholesterol: 13.8 mg
- Sodium: 31.4 mg
- Total Carbs: 10.5 g
- Dietary Fiber: 0.3 g
- Protein: 1.2 g
View full nutritional breakdown of Classic Biscochitos Cookies calories by ingredient
Introduction
The New Mexico state cookie, an anise- and cinnamon-scented delight The New Mexico state cookie, an anise- and cinnamon-scented delightNumber of Servings: 72
Ingredients
-
5.5 cup Flour - Gold medal all purpose flour
3 tsp Baking Powder
.25 tsp Salt
455 grams Lard
1 cup Granulated Sugar
3 large Egg, fresh, whole, raw
1.5 tbsp Anise Seed
.5 cup Orange Juice
1 fl oz Whiskey
.25 cup Granulated Sugar
1 tsp Cinnamon, ground
Tips
Cookies should not be browned when you take them out, these should be very flaky & tender to the tooth.
Directions
From newmexico.org, this is the standard recipe - can substitute liquors, up the anise, use extract etc.
For the cookies
Preheat oven to 425° F.
Sift together 5 cups flour, baking powder, and salt.
Beat lard in electric mixer, gradually adding sugar until extremely light
and fluffy; about 8 minutes. Stop mixer every couple minutes to scrape down
sides of mixing bowl. Add eggs singly, beating in each one before adding
the next. Mix in dry ingredients, beating only until incorporated. Add
anise seeds, whiskey, and orange juice. A stiff, pie-crust–like dough is
what you’re after. Add some or all of remaining flour, as needed, to get
proper consistency.
Spoon dough into cookie press, if you wish. Push out dough into shaped
cookies on ungreased cookie sheets. If you don’t have a cookie press or
prefer to make them with cookie cutters, the dough can be rolled out ¼
inch thick on floured work surface and cut into favorite shapes, then
arranged on cookie sheets. In either case, avoid handling the dough more
than necessary.
Bake cookies 12 to 15 minutes.
For the topping
While cookies bake, stir together topping ingredients.
Assembly
Transfer cookies to baking racks to cool.
Gently roll cookies in topping mixture. If not eaten sooner, cookies will
keep a week.
Serving Size: 1 medium cookie, recipe makes ~6 dozen
Number of Servings: 72
Recipe submitted by SparkPeople user DRACONIK11.
For the cookies
Preheat oven to 425° F.
Sift together 5 cups flour, baking powder, and salt.
Beat lard in electric mixer, gradually adding sugar until extremely light
and fluffy; about 8 minutes. Stop mixer every couple minutes to scrape down
sides of mixing bowl. Add eggs singly, beating in each one before adding
the next. Mix in dry ingredients, beating only until incorporated. Add
anise seeds, whiskey, and orange juice. A stiff, pie-crust–like dough is
what you’re after. Add some or all of remaining flour, as needed, to get
proper consistency.
Spoon dough into cookie press, if you wish. Push out dough into shaped
cookies on ungreased cookie sheets. If you don’t have a cookie press or
prefer to make them with cookie cutters, the dough can be rolled out ¼
inch thick on floured work surface and cut into favorite shapes, then
arranged on cookie sheets. In either case, avoid handling the dough more
than necessary.
Bake cookies 12 to 15 minutes.
For the topping
While cookies bake, stir together topping ingredients.
Assembly
Transfer cookies to baking racks to cool.
Gently roll cookies in topping mixture. If not eaten sooner, cookies will
keep a week.
Serving Size: 1 medium cookie, recipe makes ~6 dozen
Number of Servings: 72
Recipe submitted by SparkPeople user DRACONIK11.