Biscochitos – New Mexico

Cathy: When you think of food from New Mexico, what do you think of? Chilis, right? Green, red, Christmas…OK, and margaritas, I know….

My problem with this, when I was thinking of what to make representing New Mexico, is that I don’t like chilis. So…(I’m sorry, NM 😬 😳 ) I DO like margaritas, though.

We’ve been to New Mexico a couple of times to visit – both visits included a stay in the wonderful Santa Fe. Also Taos and Albuquerque. I love the mix of old and new Mexican influence and all the art and culture and food – as long as it didn’t include chilis, which became a challenge.

I chose Biscochitos as my New Mexican food to make, and I was so happy with the result. What a delicious, flaky cookie with hints of anise and orange peel. Made like a sugar cookie (but with LARD!) and rolled out and cut with cookie cutters, you dip the slightly warm cookies in a cinnamon and sugar mixture to finish.

These biscochitos are the official cookie from the state and were developed by residents of New Mexico over the centuries from the first Spanish colonists of what was then known as Santa Fe de Nuevo México. Biscochitos are said to have been baked for the first time after the Battle of Puebla in 1862, when the Mexicans overthrew Emperor Maximilian. Today, that victory is celebrated as Cinco de Mayo. After that, the biscochito, became a “commemorative cookie” for the Mexican troops.

Prep time: 40 minutes Bake time: 10 minutes each batch Makes about 3+ dozen

• 3 cups all purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 3 tsp crushed anise seed (not fennel) – I used a small coffee grinder
• zest of one orange
• 1 1/4 cup lard
• 3/4 cup sugar
• 1 large egg
• 1 tsp pure vanilla extract

For the topping

• 1 cup sugar
• 2 tsp ground cinnamon

1. In a medium bowl, sift together flour, baking powder, and salt. Whisk in the crushed anise and orange zest.
2. In a separate large bowl, combine the sugar and lard. Then using an electric mixer, beat the lard and sugar until light and fluffy – about 3 minutes. Add the egg and vanilla and beat to combine. Gradually beat in the flour mixture and stop as soon as mixture is combined. Dough will be crumbly and more like a pie crust dough than normal cookie dough.
3. Using your hand, work the dough into a ball, like you would a pie crust, incorporating all the loose pieces of flour mixture. Then, wrap in plastic and refrigerate dough for 30 minutes.
4. Preheat oven to 350 degrees F. Line baking sheet with parchment paper or silpat. In a small bowl, combine the sugar and cinnamon for topping.
5. Take the chilled dough and separate into 3 balls, roughly the same size. Take one dough ball at a time and work it in your hands, kneading it until it is soft and smooth. If it feels crumbly when you try to roll it out, just knead it a little more until it comes together – the lard needs a little help. On a lightly floured surface, roll out dough to 1/4 inch thickness. cut out cookies, I used a 2 in circle cutter (some people use stars).
6. Place cookies on lined baking sheet and bake until just barely golden and set, about 10 to 12 minutes (be careful not to over bake!). Let cookies cool for 10 minutes on the pan (they will crumble if you take them off any sooner). When they’ve cooled for 10 minutes, you can then carefully dunk them into the sugar mixture. Place on cookie rack until completely cool.

You can substitute shortening for lard, but lard tastes better!

Recipe inspired by www.somethewiser.com