Janet’s Bizcochitos
📜 Collection: UK15 | ✍️ Attribution: Janet Preston | 📂 Category: Desserts A classic large-batch recipe for traditional New Mexican bizcochitos featuring crisp, tender shortbread flavored with anise and brandy. These cookies are finished with a signature dusting of cinnamon-sugar for a perfect holiday treat.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 25 mins | 10 mins | None | 15 Dozen |
🔪 Key Equipment
- large bowl
- medium bowl
- rolling pin
- cookie cutters
- ungreased cookie sheet
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 6 cups | Flour | sifted |
| 3 teaspoons | Baking Powder | None |
| 1 teaspoon | Salt | None |
| 1 pound (2 cups) | Lard or Butter | softened |
| 1 1/2 cups | Sugar | None |
| 2 teaspoons | Anise Seed | None |
| 2 | Eggs | None |
| 1/4 cup or more | Brandy (or Sherry) | None |
For the Topping
Instructions
Step 1: Prepare the Dough
- Preheat your oven to 350°F.
- In a medium bowl, sift together the 6 cups flour, 3 teaspoons baking powder, and 1 teaspoon salt.
- In a separate large bowl, cream the 1 pound lard or butter with the 1 1/2 cups sugar and 2 teaspoons anise seed until light and fluffy.
- Beat the 2 eggs until light, then add them to the creamed mixture and mix well.
- Gradually add the dry ingredients to the wet mixture, along with just enough 1/4 cup brandy to form a stiff, workable dough.
Step 2: Shape and Bake
- Gently knead the dough a few times on a lightly floured surface, then roll it out to 1/4 or 1/2 inch thickness.
- Cut the dough into desired shapes.
- In a small bowl, mix together the 1/4 cup sugar and 1 teaspoon cinnamon for the topping.
- Dust the top of each cookie with the cinnamon-sugar mixture.
- Bake on an ungreased cookie sheet for 10 minutes, or until very lightly browned around the edges and fragrant.
💡 Make-Ahead & Storage: Store in an airtight container at room temperature for up to one week or freeze for up to three months.
Original Recipe Scan
