💡Published: 1/2/22 | 📅Updated: 3/21/25
Bizcochitos are a cookie that is traditional in New Mexico. As a matter of fact, it is our State Cookie. I love these cookies and I think you will enjoy them too.
Ingredients:
- 6 cups sifted flour
- 1 tsp salt
- 1 1/2 cups sugar
- 3 tsp baking powder
- 1 lb. lard or butter such as Crisco Shortning Sticks
- 2 tsp. anise seed
- 1/4 cup brandy or more
- 2 eggs
- (1/4 cup sugar & 1 Tbs. cinnamon) Mixed well.
Put it all together:
- Preheat oven to 350°, sift flour with baking powder and salt.
- Cream shortning with sugar and anise sed using electric mixer on medium speed. beat eggs until light and fluffy; add to the creamed mixture. Add flour mixture and brandy and mix until well blended. Only use enough brandy to form a stiff dough.
- Kneed slightly and pat or roll to 1/4″ to 1/2″ thick and cut in fancy shapes, or use cookie cutters. Drop one side into sugar and cinnamon mixture. Bake for 10 minutes with sugar and cinnamon side up. Let cool.
These Cookies are traditionally made at Christmas time and New Year. However, I know people who make these cookies all year round and we also give them as gifts. Who wouldn’t like to get these as a gift? We have a store where I live that makes and sell these cookies all year round. Only put out as many as you want on a tray, but be sure to keep a bunch for yourself.
If you notice that the dough comes out too dry add more brandy. If the cookies are too hard, then you added too much butter(lard). They should be light and fluffy and melt in your mouth. Good luck and happy eating.
If you like these just wait until you eat an empanadita.