Traditional New Mexico Biscochitos
Classic New Mexico state cookies featuring rich shortening, aromatic anise, wine, and a heavy cinnamon-sugar coating
Ingredients
- 2 cups lard or butter flavor crisco
- 1 cup sugar
- 2 eggs
- 6 cups sifted flour
- 2 tsp anise extract
- 1/2 cup wine
- 2 Tbs. Anise seeds
- 1/2 cup piñons
- 1/2 cup sugar for coating
- 1 1/2 tsp cinnamon for coating
Instructions
- In large mixing bowl, cream together shortening and sugar until frothy.
- Add eggs and mix until fluffy.
- Add 2-tsp anise extract.
- Soak anise seeds in 1/2 cup wine, and add to dough with 1/2 cup piñons.
- Slowly sift in flour.
- If too dry, add a few drops of water to form dough ball and divide into quarters.
- Knead each quarter until well mixed.
- Roll out on to lightly floured board about 1/4 inch thick & cut into diamond shapes.
- Bake @ 350°F 8 - 10 minutes until slightly golden.
- Remove & cover with sugar coating while still hot
Notes
Use lard for the most traditional flavor profile. Coat cookies immediately while hot so the sugar adheres properly
