These cookies are delightful and I always love discovering regional American recipes and often wonder why some the good stuff never makes it across state borders. For example, why is loco moco not available in at more breakfast/brunch places across the United States? There could a whole separate blog on “A Little Yumminess Around the USA”, so we can learn more about regional/state specialties.
We first heard about these cookies on a trip to Santa Fe and before I could get round to learning more about them, Stacie had already tried them. I bet they taste better with lard, but we stuck to good ol’ butter. This Spanish influenced cookie was developed by people living in New Mexico over the centuries. It is typically served during the holidays (Christmas in particular) and special occasions such as weddings and baptisms. It’s lovely with a cup of strong coffee, or for the kiddos with some milk. This is a neat one to make with kids (they are the “State Cookies” of New Mexico) and talk about the unique regional recipes of our country.
Bizcochitos – from Gabrielaskitchen
- 1 1/2 cups lard (1 pound box) – we used butter
- 1 1/2 cups sugar
- 3 eggs
- 3 teaspoons anise seed
- 6 cups flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup sweet white wine (plus a 1/4 extra if needed)
- 1/2 cup sugar + 1 Tablespoon cinnamon
Cream together the lard (or butter) and 1 1/2 cups sugar. In a separate bowl beat the eggs and anise, add to the lard (or butter)/sugar mixture. Mix well.
In a separate bowl sift together the flour, baking powder and salt. Add this dry mixture to the wet mixture. Knead well with your hands until dough sticks together, it should be slightly sticky but able to form a firm dough ball. If the dough is too dry add more wine a teaspoon at a time, if it is too sticky add more flour a teaspoon at a time.
Divide the dough into three large balls and wrap in plastic wrap. Refrigerate overnight so the dough becomes firm and pliable.
The next day preheat the oven to 350 degrees. Roll out the dough with a liberally floured rolling pin on a liberally floured surface 1/8 inch thick. Cut into desired shapes. Dip one side of each cookie into cinnamon-sugar mixture and place on cookie sheet sugar side up. To ensure all cookies bake evenly, bake each shape cookie in batches of alike shapes and sizes. Bake for 10-15 minutes until the bottom of the cookies are brown and the tops are golden.
Remove from oven, and immediately dip in cinnamon-sugar again, dipping them while they are warm is key to getting the cinnamon sugar to stick. Store in a cool-dry place or freeze for up to six months.