Biscochitos Cookie Recipe – Anise Seed Cookies

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Biscochitos cookies are usually served at Christmas gatherings in New Mexico.  Biscochitos are said to be native to New Mexico, where they are traditionally made with lard.  Other names associated with biscochitos are names such as Polvorones or Mexican Wedding Cookies.  In Spain they are called Mantecosos.  As the “Original Mexican Wedding Cookie” these gourmet treats were cut in the diamond shape because the diamond signified purity for the wedding.  They were then sprinkled with white powdered sugar so that everything would be white.

Traditionally Fleur-de-lis Cookie Cutters are used for the shape of the cookies, but you may use your favorite cookie cutters.

Do not be afraid of the anise in these cookies.  The cinnamon sugar topping mellows the anise flavor.  The combination of shortening and butter is a good substitute.  These cookies are flaky and light, with an ultra-thin crisp crust.

History:  The biscochito (bees-ko-CHEE-toh) was declared New Mexico’s official State Cookie with House Bill 406 in 1989.  The battle over the state cookie was not about adopting it but how to spell it.  Several lawmakers got on the House floor to press for the “s” or “z”.   Eventually the Senate returned it as “bizcochito”.

 

Biscochitos Cookie

 

Check out another Bizcochitos – Anise Seed Cookie recipe.

More of Linda’s favorite Cookie Recipes and Secrets To Making Perfect Cookies.  Also learn How To Have A Successful Holiday Cookie Exchange or Cookie Swap.

 

 Shop What’s Cooking America – Easy on-line shopping for all your cookie baking needs such as cookie sheets, cookie cutters, wire cooling racks, cookie press, cookie decorating kits, Silicone Baking Mats, and more. 

 

 

Biscochito Cookie Recipe – Anise Seed Cookies:

Biscochitos Cookie Recipe - Anise Seed Cookies

Ingredients:

Cinnamon-Sugar Topping (see recipe below)
6 tablespoons unsalted butter, room temperature
1/2 cup vegetable shortening, room temperature
2/3 cup granulated sugar
egg, room temperature
1 egg yolk, room temperature
2 to 3 teaspoons anise seeds, finely ground in a spice grinder and sifted
2 2/3 cups all-purpose flour 
1/2 teaspoon baking powder1/4 teaspoon coarse salt

 

Instructions:

Make Sugar-Cinnamon Mixture; set aside.

With your electric mixture fitted with the paddle attachment, cream together the butter, shortening, and sugar until light and fluffy.   Add whole egg and egg yolk, and anise seeds; beat well.

Sift together the flour, baking powder, and salt.   Add to the creamed shortening mixture.  Do not beat the dough but gently stir it.   Divide the dough into (4) four portions and chill, tightly wrapped, for at least 30 minutes or overnight.

NOTE:  This dough gets sticky and soft as soon as it warms up, making it a little tricky to roll out.  Try to handle the dough as little as possible.  I prefer to work with a small amount of dough at a time and simply work quickly, rolling and cutting before it has a chance to warm up.  Have your baking sheets and all your tools set and ready to go before you start. If your dough does warm up, slide it onto a cookie sheet and place it in the refrigerator for a few minutes until it is cool and firm again.

Preheat oven to 325 degrees F.

Working with one (1) portion of the dough at a time, roll dough with a rolling pin on a lightly-floured surface to about 1/2-inch thick.  Either cut dough into small shapes or use 2- to 3-inch cookie cutters.  Place the biscochitos on ungreased cookie sheets, about 1-inch apart.

Gather up any unused dough scraps, form into a ball, chill briefly, and then roll.  NOTE: The dough is very tender and is easiest to work with when it is kept cool.  Repeat with remaining three (3) portions of dough and unused dough scraps until all the dough is made into biscochitos.  Keep the cookies chilled while your work.

Using a pastry brush, brush each cookie with a little cool water to help the Cinnamon-Sugar Mixture stick.  Sprinkle generously with the sugar mixture.

Bake approximately 12 minutes or until puffed and barely colored on the edges.  Remove from oven and transfer the cookies to wire cooling racks to cool.  NOTE:  Be careful as these are fragile cookies.

Store in a tightly-sealed container or bag.  They will last for several weeks.

Makes 5 1/2 dozen (2-inch cookies).

 

Cinnamon-Sugar Mixture:
1/2 cup granulated sugar
1 teaspoon ground cinnamon

Mix the sugar and cinnamon together in a wide, shallow dish or plate

 

https://whatscookingamerica.net/Biscochitos.htm

 

 

 

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