Biscochitos
New Mexico’s beloved holiday cookie — buttery, crisp, and kissed with cinnamon sugar and anise. A cozy classic with coffee or cocoa!
Ingredients
- 1 cup lard or unsalted butter, softened 226 g
- ¾ cup granulated sugar 150 g, plus extra for topping
- 1 large egg
- 1 tablespoon anise seeds lightly crushed
- 2 tablespoons brandy or orange juice
- 2½ cups all-purpose flour 300 g
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon for topping
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Beat lard (or butter) and sugar together until fluffy. Add egg, anise seeds, and brandy. Mix well.
- In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to the wet mixture to form a soft dough.
- Roll out dough on a floured surface to about ¼-inch thick. Cut into shapes (stars or rounds are traditional).
- Mix extra sugar with cinnamon. Dip one side of each cookie in the mixture and place on the baking sheet, sugar side up.
- Bake for 10–12 minutes or until edges are just golden. Let cool on a wire rack.
Notes
These cookies store beautifully and are often made in large batches for gifting or family gatherings. Anise gives them their signature flavor—don’t skip it! Brandy adds a lovely warmth, but orange juice works great too for a non-alcoholic version.