New Mexico: Bizcochitos

BY diyabaro@arc-en-ciel.org January 7, 2025

New Mexico: Bizcochitos

History: Bizcochitos trace their roots back to Spain brought this food by Spanish settlers in the 16th century. The Spanish influence by the Moorish cuisine who often used ingredients like anise and cinnamon in their sweets. The spices which were introduced to Spain by the moors became a central to the unique flavor profile of bizcochitos.

Symbolism: The symbol of this food is a star-like flower which represents the influence of Spanish and Mexican culture.

Ingredients

For the Dough:

  • 1 cup lard (cold; or unsalted butter as a substitute, though lard is traditional)
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 tbsp anise seeds (crushed slightly)
  • 3 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/4 cup orange juice (or brandy for a more traditional flavor)

For the Coating:

  • 1/4 cup granulated sugar
  • 1 tsp ground cinnamon

1. Prepare the Dough

  1. In a medium bowl, whisk together the flour, baking powder, salt, and anise seeds.
  2. In a large bowl, beat the lard (or butter) and sugar until light and fluffy, about 2-3 minutes.
  3. Add the egg, orange juice (or brandy), and vanilla extract to the lard mixture. Mix until combined.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
  5. Divide the dough into two disks, wrap in plastic wrap, and refrigerate for at least 30 minutes to firm up.

2. Roll and Cut the Cookies

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. On a lightly floured surface, roll out one disk of dough to about ¼-inch thickness.
  3. Use cookie cutters (traditionally a fleur-de-lis shape, but any shape works) to cut out cookies.
  4. Place the cookies on the prepared baking sheets, spacing them about 1 inch apart.

3. Bake the Cookies

  1. Bake the cookies for 10-12 minutes, or until the edges are lightly golden.
  2. Remove from the oven and allow the cookies to cool for about 2 minutes on the baking sheet.

4. Coat in Cinnamon Sugar

  1. While the cookies are still warm, mix the sugar and cinnamon for the coating in a shallow bowl.
  2. Gently toss each cookie in the cinnamon-sugar mixture to coat.

5. Serve and Enjoy

  • Allow the cookies to cool completely on a wire rack before serving.