Biscochitos Cookies

This traditional treat, the official state cookie of New Mexico, is a holiday favorite!

  • 6 cups flour
  • 3 teaspoons baking powder
  • 1 teaspoons salt
  • 1 pound lard*
  • 1-1/2 cups sugar
  • 2 teaspoons whole anise seed
  • 2 eggs, beaten
  • 1/2 cup brandy (or whisky, or juice)
  • 1 cup sugar
  • 4 tablespoons cinnamon
  1. *Lard is traditional, but coconut oil or shortening may be substituted. Butter contains water and will produce a less flaky texture.

  2. Preheat oven to 350 degrees (F).

  3. In a medium bowl, mix flour, baking powder, and salt. Set aside.

  4. In a large mixing bowl, cream lard, sugar, and anise. 

  5. Blend in eggs.

  6. Alternate adding dry ingredients and brandy. If dough is crumbly, add more liquid a little at a time until it pulls together. Dough will be stiff.

  7. Knead a little, then roll out to 1/4-inch thick and cut. (Fleur-de-lis is reportedly the traditional shape, but I never saw one. A friend suspects Bishop Lamy of starting the rumor. Rounds, crescents, and round flowers are more common, but any shape will do.)

  8. Bake on an ungreased or parchment-lined cookie sheet for 10 - 12 minutes or until lightly browned.

  9. While cookies are baking, mix sugar and cinnamon in small bowl. Cool cookies slightly, then gently coat in cinnamon sugar. I like to lay a cookie on the mixture, cover it over with sugar and press gently, then lift out with a fork, letting excess coating fall back into bowl.

  10. Set on a plate or rack to cool completely. Makes about five dozen depending on size of cutters.


Copyright 2017 by Patrice Greenwood. All rights reserved. Recipe shared with permission granted by the author.

Cinnamon and Sugar