Biscochitos
Updated Dec. 5, 2024
- Total Time
- 1 hour, plus cooling
- Prep Time
- 10 minutes
- Cook Time
- 50 minutes, plus cooling
- Rating
- Comments
- Read comments
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Ingredients
- ½cup/113 grams unsalted butter, at room temperature (see Tip)
- ¾cup/150 grams sugar
- 1tablespoon anise seeds
- 1large egg
- 1tablespoon grated orange zest
- 2teaspoons vanilla paste or vanilla extract
- 2cups/260 grams all-purpose flour
- 1cup/116 grams yellow masa or finely ground yellow cornmeal
- 1½teaspoons baking powder
- ½teaspoon coarse kosher salt (such as Morton)
- 2tablespoons rum or brandy (optional)
- ½cup/100 grams sugar
- 1teaspoon ground cinnamon
- Small pinch of coarse kosher salt (such as Morton)
For the Dough
For the Topping
Nutritional analysis per serving (10 servings)
335 calories; 10 grams fat; 6 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 55 grams carbohydrates; 1 gram dietary fiber; 25 grams sugars; 4 grams protein; 168 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Prepare the dough: In the bowl of a stand mixer with the paddle attachment (or in a large bowl using a hand mixer or wooden spoon), beat softened butter with sugar on medium-high until well combined, about 2 minutes.
- Step 2
While butter is creaming, toast the anise seeds in a small skillet on medium heat for 30 to 35 seconds until fragrant, just to open up the flavor. Transfer to a mortar and pestle, or crush under a heavy pan, and grind to medium fine. (Some larger bits are OK and nice for texture in the cookies.)
- Step 3
Add the egg, toasted anise seed, orange zest and vanilla to the butter mixture and beat for 2 to 3 more minutes, scraping the sides, until well combined.
- Step 4
In a separate bowl, combine the flour, masa, baking powder and salt.
- Step 5
In two additions, with the mixer on low speed, add the dry ingredients to the butter mixture, scraping down the sides of the bowl each time. Increase speed to medium-high and beat until well combined but crumbly. Add rum or brandy, if using, and beat for another 30 seconds to 1 minute, until the dough comes fully together.
- Step 6
Place the cookie dough between two pieces of parchment paper and roll out evenly to ¼- to ½-inch thickness. Freeze for at least 10 minutes, or refrigerate for 20 to 30 minutes. The cookies will keep a sharper shape depending on how cold they are when they go into the oven.
- Step 7
Heat the oven to 350 degrees. Make the cinnamon sugar topping: In a small bowl, whisk together the sugar, cinnamon and salt; set aside.
- Step 8
Once the oven is at temperature, remove the dough from the freezer, remove the top parchment layer and cut the dough with a cookie cutter into your preferred shapes, such as stars. Gather any dough scraps and combine them into a disk. Roll and repeat the cookie-cutting process, chilling as necessary.
- Step 9
Line 2 large baking sheets with nonstick baking mats or with parchment. Transfer cut cookies, spacing 1 inch apart, to the prepared baking sheets. Sprinkle the cookies with the cinnamon sugar topping.
- Step 10
Bake the cookies, rotating the sheets after 8 minutes, until the cookies are light brown around the edges but still pale in the center, 13 to 15 minutes total.
- Step 11
Cool the cookies on the sheets for 3 to 5 minutes, then transfer to a wire rack to cool completely. Store the cooled cookies in an airtight container for up to 3 days.
- Traditionally, these cookies are made with lard or even vegetable shortening. This is recommended if you prefer a slightly crispier cookie. You would use an equal amount when replacing butter.
Private Notes
Comments
As a native New Mexican, I’ve made biscochitos every Christmas for the past 45 years. I use the Public Service Company of NM (PNM) recipe. No orange. No masa. I did make the inauthentic move to butter to make them vegetarian-friendly. I agree that these are often skipped over on the cookie plate at parties (especially when we lived out of state) - my family is thrilled - more for us!
In the first sentence (above) of Ms. Donovan’s introduction to this cookie recipe, the words “New Mexico” are underlined. Click on the it and ypu will be taken to the official New Mexico State Cookie recipe.
Says it makes 8-12 servings. What is a serving size? I normally see cookie recipes with number of cookies made and a cookie or 2 seems like a recommended serving. Does this only make 2 dozen cookies?
I tried both butter and vegetable shortening. the shortening version came out much crispier, and in my opinion, better; however, the chilling and rolling out the dough was much more difficult. I am not sure the chilling is necessary if you use shortening.
I have made these cookies as hostess gifts all over the world. They are uniformly loved. Even the French devoured them! My favorite recipe by far is from the Santa Fe, NM, Pink Adobe restaurant/cookbook (sadly closed/out of print). Easiest recipe ever. I substitute lard for butter and whip the butter/sugar/egg until really light and fluffy. Pink Adobe/Rosalea Murphy 2 cups lard (I use butter) 1 cup sugar 1 egg yolk 1 tsp aniseed 6 cups flour 1 tsp kosher salt 2 tsp baking powder 1/2-3/4 cup water 1/2 cup sugar for topping 1/2 tsp ground cinnamon for topping Preheat oven to 350. Cream lard/butter, sugar and yolk together in mixer till light and fluffy. Stir in aniseed. Shift together, flower salt and baking powder and stir into creamed mixture. Stir in just enough water to make mixture hold together. Need until well mixed. On a flowered board, roll dough to 1/2 inch thickness. Cut into fancy shapes with cookie cutters. Mixed together the 1/2 cup of sugar and the cinnamon and sprinkle over each cookie. On an ungreased cookie sheet bake for approximately 10 minutes until nicely browned. Enjoy!!!
No mass or cornmeal please, not in biscochos! And you must use lard!