Traditional Biscochitos

A classic recipe for Biscochitos, the official state cookie of New Mexico. These crisp, tender cookies are made with lard and flavored with anise and whiskey, then dusted with cinnamon-sugar.

Author

Unknown

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Recipe

Measurements	Ingredients
1 lb. (2 cups)	Lard
1 ¼ Cup	Sugar
2	Eggs
½ Cup	Whiskey
4 tsp.	Anise Seed
6 Cups	Flour
1 ½ tsp.	Baking Soda
1 tsp.	Salt
½ Cup	Cold Water
For Topping:
As needed	Sugar and Cinnamon mixture

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Instructions

1. Cream Lard: In a very large bowl, beat the lard with an electric mixer for about 15 minutes.
2. Add half the sugar and continue to cream for 5 minutes. Add the remaining sugar and cream for another 5 minutes.
3. Add the eggs, one at a time, beating for 5 minutes after each addition.
4. Stir in the anise seed and whiskey.
5. Mix Dough: In a separate bowl, sift together 2 cups of the flour with the salt and baking soda.
6. Alternately add this flour mixture and the cold water to the creamed lard mixture.
7. Gradually mix in the remainder of the flour until a stiff dough forms.
8. Chill: Cover the dough and refrigerate overnight.
9. Bake: The next day, preheat your oven to 350°F.
10. On a lightly floured surface, roll the chilled dough out to ¼-inch thickness. Cut into desired shapes.
11. Place on an ungreased cookie sheet and bake for 15 minutes.
12. While the cookies are still warm, dust them with a cinnamon-sugar mixture.

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Note

The original recipe card lists extremely long creaming times intended for mixing by hand. The instructions above have been adapted for an electric mixer (“blender”) as suggested by the notes on the card.

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