By John Phelan (Own work) [CC BY-SA 3.0 (http://creativecommons.org/licenses/by-sa/3.0)], via Wikimedia Commons Bizcochitos have been part of New Mexico traditions since Spanish colonists brought them here centuries ago. They are such a holiday favorite here that the legislature made them the official cookie of New Mexico in 1988.
Bizcochitos
Makes 4 dozen
1 1/2 cups lard (you may substitute butter, but the cookies will not be as crisp and moist)
1 cup sugar
2 eggs
2 tsp anise seeds
4 cups flour
2 tsp baking powder
1/2 tsp salt
About 3 TBS brandy (may substitute apple juice)
Topping: combine 3 TBS sugar and 2 tsp ground cinnamon
Beat lard and sugar until fluffy.
Add eggs and anise seeds and beat until light.
Sift together flour, baking powder and salt.
Add to the creamed mixture along with enough brandy to make a stiff dough.
Spread dough out of a piece of waxed paper. Put another piece of waxed paper on top and chill in the refrigerator. When stiff, roll out between the two sheets of waxed paper until 1/2” thick.
Cut out with a round cookie cutter, dipping cutters in flour to prevent the cookies from sticking.
Dip one side of the cookies in the topping mixture.
Place cookies on ungreased baking sheets.
Bake at 350 for 10-12 minutes until tops of cookies are firm but cookies are not browned.
Cool cookies on a wire rack.
Bizcochitos
Makes 4 dozen
1 1/2 cups lard (you may substitute butter, but the cookies will not be as crisp and moist)
1 cup sugar
2 eggs
2 tsp anise seeds
4 cups flour
2 tsp baking powder
1/2 tsp salt
About 3 TBS brandy (may substitute apple juice)
Topping: combine 3 TBS sugar and 2 tsp ground cinnamon
Beat lard and sugar until fluffy.
Add eggs and anise seeds and beat until light.
Sift together flour, baking powder and salt.
Add to the creamed mixture along with enough brandy to make a stiff dough.
Spread dough out of a piece of waxed paper. Put another piece of waxed paper on top and chill in the refrigerator. When stiff, roll out between the two sheets of waxed paper until 1/2” thick.
Cut out with a round cookie cutter, dipping cutters in flour to prevent the cookies from sticking.
Dip one side of the cookies in the topping mixture.
Place cookies on ungreased baking sheets.
Bake at 350 for 10-12 minutes until tops of cookies are firm but cookies are not browned.
Cool cookies on a wire rack.
