Traditional Biscochitos
📜 Collection: UK2 | ✍️ Attribution: Unknown | 📂 Category: Desserts A classic New Mexican holiday cookie, these crisp, tender shortbreads are made with lard and flavored with anise and whiskey. They are finished with a signature dusting of cinnamon-sugar for a traditional treat.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 30 mins | 15 mins | Overnight | 5–6 dozen |
🔪 Key Equipment
- Electric mixer
- Large mixing bowl
- Sifter
- Rolling pin
- Cookie cutters
- Cookie sheet
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 lb (2 cups) | Lard | Room temperature |
| 1 1/4 cups | Sugar | Divided |
| 2 | Eggs | Large |
| 1/2 cup | Whiskey | None |
| 4 teaspoons | Anise Seed | None |
| 6 cups | Flour | All-purpose |
| 1 1/2 teaspoons | Baking Soda | None |
| 1 teaspoon | Salt | None |
| 1/2 cup | Water | Cold |
For Topping
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1/2 cup | Sugar | Mixed with cinnamon |
| 2 teaspoons | Cinnamon | Mixed with sugar |
Instructions
Step 1: Creaming the Base
- In a very large bowl, beat the 1 lb (2 cups) lard with an electric mixer for 15 minutes.
- Add half of the 1 1/4 cups sugar and beat for 5 minutes, then add the remaining sugar and beat for another 5 minutes.
- Add the 2 eggs one at a time, beating for 5 minutes after each addition, then stir in the 4 teaspoons anise seed and 1/2 cup whiskey.
Step 2: Forming the Dough
- In a separate bowl, sift together 2 cups flour, 1 teaspoon salt, and 1 1/2 teaspoons baking soda.
- Alternately add the flour mixture and 1/2 cup cold water to the lard mixture.
- Gradually mix in the remaining 4 cups flour until a stiff dough forms, then cover and refrigerate overnight.
Step 3: Rolling and Baking
- Preheat the oven to 350°F. Roll the chilled dough out to 1/4-inch thickness on a floured surface and cut into desired shapes.
- Place on an ungreased cookie sheet and bake for 15 minutes until the edges are lightly golden.
- While the cookies are still warm, dust them with the 1/2 cup sugar and 2 teaspoons cinnamon mixture.
💡 Make-Ahead & Storage: The dough must be chilled overnight to ensure proper texture. Baked cookies can be stored in an airtight container for up to one week.
Original Recipe Scan
