Biscochitos -Mexican Sugar Cookies are a Holiday tradition in my family.
The are a crispy butter or lard based cookie flavored with anise and cinnamon. It was developed by residents of New Mexico over the centuries from the first Spanish colonists of New Mexico. The recipe for making the cookie has been greatly influenced not only by local and indigenous customs, but also by recipes brought to New Mexico by immigrants from other Hispanic countries. It is served during special celebrations, such as wedding receptions, baptisms, and religious holidays (especially during the Christmas season). It is usually eaten with morning coffee or milk, after lunch in the early afternoon, or dinner late at night. The cookie is seldom known outside its various territories.
In 1989, the U.S. State of New Mexico adopted the bizcochito as its official state cookie. This act made New Mexico the first state to have an official cookie. It was chosen to help maintain traditional home-baked cookery. Source: Wikipedia
I serve my Biscochitos with Santa Hot Chocolate which is a recipe I've been making ever since my children were born. Christmas Eve is the night we break out the special sipping cups and I make delicious hot chocolate from scratch and serve these delicate cookies. The combination is delightful!
Biscochitos Mexican Sugar Cookies
- 1 cup Lard or butter vegetable oil can also be used but the cookie won't be as crisp and flaky
- 1 ½ cups sugar
- 2 eggs
- ¼ cup Tequila or warm water
- 1 ½ teaspoon anise seeds
- ½ teaspoon vanilla extract
- 2 ½ cups unbleached flour
- 2 teaspoons baking powder
- ½ cup Sugar
- 2 tablespoons cinnamon
- In a stand mixer cream together, sugar and lard, add eggs one at a time until mix is light and creamy. Add tequila, vanilla and anise seeds, mix thoroughly, add flour and baking powder and mix on slow speed until dough comes away from the sides of the bowl. Add a little more tequila if dough is dry. Wrap dough in plastic and refrigerate for 30 minutes.
- On a lightly floured surface roll dough to ½ think and cut out with shaped cookie cutters, bake in a 375 degree oven for 15-18 minutes until edges are slightly browned. Remove from oven and quickly roll in cinnamon sugar while they are still hot from the oven.
Makes about 30 cookies
Don't forget my Santa Hot Chocolate recipe will be posted next week!
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