Biscochitos
Classic New Mexican Biscochitos are crisp anise cookies coated in cinnamon sugar. A festive favorite that’s simple, addictive, and perfect for sharing!
Servings: 36 cookies
Ingredients
- 3 teaspoons anise seeds (crushed)
- 1 cup (200g) granulated sugar
- 1 cup vegetable shortening
- 1 large egg
- 2 Tablespoons brandy, rum, apple, or pineapple juice
- 1 teaspoon pure vanilla extract
- 3 cups (423g) all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Place the anise seeds in a zip-top plastic bag and crush them well with a rolling pin until they’re broken up and fragrant. This releases all that wonderful licorice flavor.3 teaspoons anise seeds
- In a large mixing bowl, beat the sugar, shortening, and crushed anise seeds together for 2-3 minutes until creamy and light.1 cup (200g) granulated sugar, 1 cup vegetable shortening
- Add the egg, juice (or brandy), and vanilla. Mix again until combined, stopping to scrape the bottom and sides of the bowl.1 large egg, 1 teaspoon pure vanilla extract, 2 Tablespoons brandy, rum, apple, or pineapple juice
- Add the flour, baking powder, and salt. Stir just until everything comes together. Do not overmix.3 cups (423g) all-purpose flour, 1 ½ teaspoons baking powder, ½ teaspoon salt
- On a lightly floured surface, roll out the dough to 1/4-inch thickness. Using a ruler as a guide, trim the edges with a sharp knife or pastry cutter, then cut the dough into even strips. Make a second set of diagonal cuts across the strips to create diamond shapes. Or use a cookie cutter to cut out shapes and transfer to a baking sheet lined with parchment paper. Alternatively you can divide the dough in half and form into two tight 6-inch cylinders, wrap well in plastic, and chill for at least 3 hours or up to 3 days. Then slice the dough into ¼-inch rounds for about 24 cookies per log.
- Combine the cinnamon and remaining ½ cup granulated sugar in a small bowl. Generously sprinkle the cinnamon sugar mixture over the cut cookies, then arrange them on a parchment-lined baking sheet.½ cup granulated sugar, 1 teaspoon ground cinnamon
- Bake at 350°F for 13-15 minutes, rotating the pan halfway through, until the edges are light golden brown. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. I like to sprinkle dip my baked cookies in additional cinnamon-sugar so they are coated on both sides for good measure.
Notes
Storage & Freezing
- Store: Keep completely cooled Biscochitos in an airtight container at room temperature for up to 5-7 days. They stay wonderfully crisp when stored properly.
- Freeze: Layer cooled cookies between sheets of parchment paper in a freezer-safe container or zip-top bag. They freeze beautifully for up to 2-3 months. Thaw at room temperature before serving.
- Make Ahead: Prepare the dough up to 3 days in advance and keep it wrapped tightly in the refrigerator, or shape into logs and freeze for up to 1 month. When ready to bake, slice straight from the chilled dough and proceed as usual. You can also bake the cookies completely, cool them, and freeze for easy last-minute holiday trays.
Nutrition
Calories: 123kcal | Carbohydrates: 16g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 5mg | Sodium: 52mg | Potassium: 16mg | Fiber: 0.3g | Sugar: 8g | Vitamin A: 7IU | Vitamin C: 0.04mg | Calcium: 14mg | Iron: 1mg
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