How to Make New Mexico Biscochito Cookies

Ingredients

• 1.75 cups All-Purpose Flour (sifted)
• 0.25 teaspoon Baking Powder
• 0.25 teaspoon Salt
• 1.5 teaspoons Anise Seeds (crushed)
• 0.67 cup Lard (softened, room temperature)
• 0.5 cup Granulated Sugar
• 1 large Large Egg
• 0.5 teaspoon Vanilla Extract
• 0.25 cup Granulated Sugar (for coating)
• 0.25 teaspoon Ground Cinnamon
• 0.02 teaspoon Salt (pinch for coating)

Instructions

1. Combine Dry Ingredients

   Measure 1 ¾ cups all‑purpose flour, ¼ tsp baking powder, and ¼ tsp salt into a bowl and whisk until evenly distributed.

   Time: PT5M

2. Crush Anise Seeds

   Place 1½ tsp anise seeds in a zipper‑lock bag and crush with a rolling pin until broken up and fragrant.

   Time: PT2M

3. Cream Lard and Sugar

   In the mixing bowl, combine 2/3 cup softened lard and ½ cup granulated sugar. Beat on medium‑high speed for about 3 minutes until the mixture is light and fluffy.

   Time: PT3M

4. Add Egg and Vanilla

   Add the large egg and ½ tsp vanilla extract to the creamed mixture and beat for 1 minute until fully incorporated.

   Time: PT1M

5. Incorporate Dry Ingredients

   Gradually add the flour mixture and the crushed anise seeds to the wet ingredients. Mix on low speed just until the dough comes together; do not overmix.

   Time: PT1M

6. Shape Dough Logs

   Divide the dough into two equal pieces (about 9 oz each). Roll each piece into a 6‑inch cylinder, wrap tightly in plastic wrap, and twist the ends to seal.

   Time: PT5M

7. Chill Dough

   Place the wrapped logs in the refrigerator and chill for at least 3 hours (up to 3 days).

   Time: PT0M

   Temperature: 4°C

8. Slice Logs

   Using a ruler, cut each chilled log into ¼‑inch thick rounds (about 24 slices per log).

   Time: PT5M

9. Preheat Oven

   Preheat the oven to 350°F (177°C) and position the rack in the middle of the oven.

   Time: PT0M

   Temperature: 350°F

10. Bake First Batch

    Arrange the first batch of slices on a sheet pan, leaving space between them. Bake for 13‑15 minutes, rotating the pan halfway through, until the edges are lightly golden.

    Time: PT14M

    Temperature: 350°F

11. Cool Slightly

    Remove the pan and let the cookies rest on the sheet for 5 minutes so they firm up enough to handle.

    Time: PT5M

12. Prepare Cinnamon‑Sugar Coating

    In a small bowl combine ¼ cup granulated sugar, ¼ tsp ground cinnamon, and a pinch of salt.

    Time: PT2M

13. Coat First Batch

    While the cookies are still warm (but not hot), toss them gently in the cinnamon‑sugar mixture until lightly coated. Transfer to a wire rack to finish cooling.

    Time: PT3M

14. Bake Second Batch

    Repeat step 10 with the remaining slices.

    Time: PT14M

    Temperature: 350°F

15. Cool Second Batch Slightly

    Let the second batch rest on the sheet pan for 5 minutes.

    Time: PT5M

16. Coat Second Batch

    Toss the warm second‑batch cookies in the remaining cinnamon‑sugar coating, then move to the wire rack.

    Time: PT3M

17. Final Cooling

    Allow all cookies to cool completely on the wire rack for about 30 minutes before storing or serving.

    Time: PT30M

Nutrition Facts

Calories

60

Protein

0.5 g

Carbohydrates

5 g

Fat

3 g

Fiber

0.1 g

Ingredient Substitutions

• Instead of Baking Powder: cream of tartar plus baking soda
• Instead of Anise Seeds: anise extract (1/8 tsp), ground star anise (1/4 tsp)
• Instead of Lard: unsalted butter, vegetable shortening
• Instead of Large Egg: egg substitute (1/4 cup)
• Instead of Vanilla Extract: almond extract (same amount)

Equipment Needed

• Mixing Bowl
• Hand Mixer
• Kitchen Scale
• Zipper Lock Bag
• Rolling Pin (optional)
• Plastic Wrap
• Sheet Pan
• Wire Rack
• Ruler (optional)
• Knife or Pizza Cutter
• Oven

Critical Steps — Do Not Skip

• Crush anise seeds to release oils
• Cream lard and sugar until fluffy
• Do not overmix the dough after adding flour
• Chill the dough logs for at least 3 hours
• Slice logs uniformly at ¼‑inch thickness
• Toss cookies in cinnamon‑sugar while still warm

Chef Tips from the Video

• Use a kitchen scale to split the dough into equal 9‑oz logs for consistent baking
• Roll the logs tightly and wrap tightly in plastic to prevent freezer‑burn if chilling longer
• For a glossy finish, lightly brush the warm cookies with melted butter before the sugar toss

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 1 week

Freezer: Freeze in a single layer then transfer to a zip‑lock bag; good for 3 months

Room temperature: Can be kept at room temperature for 2‑3 days in a sealed tin

Make-Ahead Tips

• The dough can be prepared up to 3 days in advance and kept chilled
• Baked cookies keep their texture for several days; re‑crisp them briefly in a 300°F oven if they soften

Frequently Asked Questions