Biscochito

[Eleanor Rose]

Fresh batch of Biscochitos, Albuquerque NM
John Phelan [CC BY-SA 3.0 (https://creativecommons.org/licenses/by-sa/3.0)], via Wikimedia Commons
Homemade biscochito cookies​

A small anise and cinnamon flavored shortbread cookie, the biscochito cookie (called biscocho in southern New Mexico), was introduced by early Spaniards in the 16th century. New Mexico designated biscochito as the state cookie in 1989 to encourage traditional home-baked cooking.

Biscochito

Ingredients:
6 C. flour
1/4 Tsp. salt
3 Tsp. baking powder
1 1/2 C. sugar
2 Tsp. anise seeds
2 eggs
2 C. lard,
1/4 C. brandy
1/4 C. sugar
1 Tbsp. cinnamon

Directions:
Sift flour with baking powder and salt.

In separate bowl, cream lard with sugar and anise seeds until fluffy.

Beat in eggs one at a time.

Mix in flour and brandy until well blended.

Refrigerate 2-3 hours.

Turn dough out on floured board and pat or roll to 1/4- or 1/2-inch thickness.

Cut into shapes (the fleur-de-lis is traditional).

Dust with mixture of sugar and cinnamon.

Bake 10-12 minutes at 350° or until browned.


Source: New Mexico Secretary of State

 

[Seduzal]

Never seen this before! Looks very sweet.

 

[Jimklag]

Homemade biscochito cookies (Photo by Megan Eaves)​

A small anise and cinnamon flavored shortbread cookie, the biscochito cookie (called biscocho in southern New Mexico), was introduced by early Spaniards in the 16th century. New Mexico designated biscochito as the state cookie in 1989 to encourage traditional home-baked cooking.

Biscochito

Ingredients:
6 C. flour
1/4 Tsp. salt
3 Tsp. baking powder
1 1/2 C. sugar
2 Tsp. anise seeds
2 eggs
2 C. lard,
1/4 C. brandy
1/4 C. sugar
1 Tbsp. cinnamon

Directions:
Sift flour with baking powder and salt.

In separate bowl, cream lard with sugar and anise seeds until fluffy.

Beat in eggs one at a time.

Mix in flour and brandy until well blended.

Refrigerate 2-3 hours.

Turn dough out on floured board and pat or roll to 1/4- or 1/2-inch thickness.

Cut into shapes (the fleur-de-lis is traditional).

Dust with mixture of sugar and cinnamon.

Bake 10-12 minutes at 350° or until browned.


Source: New Mexico Secretary of State

When we lived in Arizona and Texas, they had a similar item called sopapillas - but sopapillas are fried instead of baked.

Sopapillas can also be stuffed and served as a savory course instead of sugar coating.

 

[Eleanor Rose]

When we lived in Arizona and Texas, they had a similar item called sopapillas - but sopapillas are fried instead of baked.
View attachment 205863
Sopapillas can also be stuffed and served as a savory course instead of sugar coating.

These look yummy!

 

[donna]

Great thread for Cookie Day.

 

[Shalom Hobbitess]

My sister who lives in Albuquerque brings Biscochitos when we get together for Christmas, so good! But hers do not have anise seeds. Should give these a shot I'm thinking.

 

[Deleted User CS]

Ellie. I never heard of these particular cookies before. They remind me of a particular Christmas cookie my grandmother made every year. Her cookies were a dense cut out cookie with colorful sprinkles on top of them. The cookies you show in your post also look rather dense and heavy. Nevertheless, they look absolutely delicious and would pair great with a nice hot cup of tea with HONEY (For my friend Waterloo500) in it. David.

 

[Mike Serpa]

What does anise taste like?

 

[Legion Para]

 

[mofederal]

They do sound pretty tasty. Simple too. I would like to try them. Thanks for the recipe @Eleanor Rose.

 

[Eleanor Rose]

What does anise taste like?

It reminds me of licorice.

 

[nitrofd]

Homemade biscochito cookies (Photo by Megan Eaves)​

A small anise and cinnamon flavored shortbread cookie, the biscochito cookie (called biscocho in southern New Mexico), was introduced by early Spaniards in the 16th century. New Mexico designated biscochito as the state cookie in 1989 to encourage traditional home-baked cooking.

Biscochito

Ingredients:
6 C. flour
1/4 Tsp. salt
3 Tsp. baking powder
1 1/2 C. sugar
2 Tsp. anise seeds
2 eggs
2 C. lard,
1/4 C. brandy
1/4 C. sugar
1 Tbsp. cinnamon

Directions:
Sift flour with baking powder and salt.

In separate bowl, cream lard with sugar and anise seeds until fluffy.

Beat in eggs one at a time.

Mix in flour and brandy until well blended.

Refrigerate 2-3 hours.

Turn dough out on floured board and pat or roll to 1/4- or 1/2-inch thickness.

Cut into shapes (the fleur-de-lis is traditional).

Dust with mixture of sugar and cinnamon.

Bake 10-12 minutes at 350° or until browned.


Source: New Mexico Secretary of State

Had these many times, love them.

 

[nitrofd]

When we lived in Arizona and Texas, they had a similar item called sopapillas - but sopapillas are fried instead of baked.
View attachment 205863
Sopapillas can also be stuffed and served as a savory course instead of sugar coating.

Sopapillas that i've had are served with honey.

 

[Wva 1797]

They do look very tasty . I think i need to try them out one day. It is amazing how many different styles of food and sweet's
And bake good's that are out there. From so many different cultures. Thats why this website is so cool . Because it's away to learn new stuff

 

[7th Mississippi Infantry]

What does anise taste like?

Almost like Caraway seeds and Licorice.

At least to me anyway.

 

[nitrofd]

Almost like caraway seeds and licorice.

At least to me anyway.

Anise is what bakeries use for a licorice flavor..the italian bakeries would not survive withouut it.

 

[dixie1861]

Mmmm, those look delicious!!!

 

[AshleyMel]

I am not a fan of anise but these look so tempting!
Such a tiny amount though and then with the generous amount of cinnamon...
I think they would be delicious!

 

[donna]

If you want to know more about Anise, check thread at:

https://civilwartalk.com/threads/anise-seed.108001/