Bizcochitos or Biscochitos Recipe

From Dorothy McNett's Recipe Book.

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Bizcochitos or Biscochitos

From Dorothy McNett's recipes at A traditional cookie / shortbread with anise and cinnamon, now from all parts of New Mexico, and is the official state cookie of New Mexico.

1 cup softened unsalted butter, or traditionally made with lard
1/2 cup raw sugar
1 egg
3 cups all purpose unbleached flour
1 1/2 teaspoons baking powder
1/2 teaspoon sea salt
1 teaspoon anise seeds
3 tablespoons sherry or other sweet wine
1/4 cup raw sugar
1 tablespoon cinnamon (or 2 teaspoons...)

Preheat oven to 350 degrees. Line 2 baking sheets with silicone mats or parchment paper. If butter is cold, place in batter bowl and soften for 30 - 40 seconds in microwave. With whisk or electric beater, cream the softened butter with the sugar and egg until very light and fluffy. In another bowl whisk together the flour, baking powder, salt and anise seeds. Stir into the creamed mixture along with the sherry or wine. (Do not use electric beater, use a spoon or a spatula). Roll dough out on a lightly floured surface about 1/4 inch thick. Cut into diamonds or squares, or use a cookie cutter as desired. Place on baking sheets. Combine the remaining 1/4 cup sugar with the cinnamon and sprinkle on top of each cookie. Bake 15-20 minutes, until light brown. Cool and serve!

Recipe created 2015-09-07.

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