Shared from http://sweetstateofmine.blogspot.com/2012_03_01_archive.html
This is our New Mexico state cookie! We traditionally make it during Christmas time but would be delicious anytime of the year. This recipe is the best biscochito recipe I’ve ever had – the cookies literally melt in your mouth!
Time needed: 1 hr
- 3 cups unbleached all-purpose flour
- 1 1/2 teaspoons baking powder
- 3 teaspoons anise seeds
- 1/2 teaspoon salt
- 1/2 pound crisco, softened
- 1/2 cup plus 1 Tablespoon granulated sugar
- 1 large egg
- 2 Tablespoons rum, bourbon or sweet white wine
For the topping:
- 1/4 cup granulated sugar
- 3/4 teaspoon ground cinnamon
- Sift together the flour, baking powder, anise and salt
- Beat the crisco in an electric mixer, gradually adding the sugar. Cream until extremely fluffy and light, about 8 minutes.
- Add the egg, followed by the bourbon, and continue beating.
- Mix in the dry ingredients, adding about one-third of the mixture at a time. Stop the mixer as you make each addition, and beat no longer than necessary to incorporate the dry ingredients. a stiff pie-crust type of dough is what you are seeking.
- Chill the dough for about 15 minutes for easy handling.
- Use a cookie press to form the biscochitos or roll the dough to 1/4 inch thickness and cut out with small cookie cutter. (any shape is fine!)
- Place cookies on ungreased cookie sheets.
- Preheat oven to 350 degrees and bake for 10 – 12 minutes until just set and pale golden.
- While the cookies bake, stir together the topping ingredients.
- When the cookies come out of the oven, cool for just a minute or two on the baking sheets, then gently dunk the top of each in the cinnamon-sugar topping.
- Transfer to wax paper to finish cooling
Make sure to keep your biscochitos tightly covered and they should keep for at least a week.