Experience the magic of New Mexico with these exquisite Biscochitos, the official state cookie, perfectly crafted to bring warmth and festive cheer to your holiday season!
The air is crisp, the lights are twinkling, and the joyous sounds of the holidays are drawing near. For many, this time of year signifies one delightful tradition above all others: baking! Get ready to fill your kitchen with the most enchanting aromas and your cookie tins with pure delight, because it’s officially holiday cookie season.
I’ve been immersed in a delightful flurry of flour and sugar, and I’m beyond excited to unveil the very first cookie recipe of this festive season. Prepare your taste buds for an unforgettable journey, because these Biscochitos are not just delicious; they are BEYOND delicious, an absolute revelation in festive baking!
My discovery of this incredible recipe came from America’s Test Kitchen’s highly acclaimed book, The Perfect Cookie. From the moment I first saw it, I knew these unique treats had to be a cherished highlight of our Christmas celebrations and shared with all of you.
Unveiling the Biscochito: New Mexico’s Culinary Treasure
So, what exactly is a Biscochito? More than just a cookie, the Biscochito holds a special place in American culinary history as the official state cookie of New Mexico. This designation speaks volumes about its cultural significance and beloved status within the state. These delightful shortbread cookies are a staple at all sorts of special gatherings and celebrations throughout the year, but they truly shine during the Christmas season, becoming an integral part of holiday festivities and family traditions.
The origins of the Biscochito can be traced back to the 16th century, when early Spanish colonists introduced their rich baking traditions to New Mexico. Over centuries, these recipes evolved, incorporating local ingredients and tastes to create what we now recognize as the Biscochito. The name itself, “biscochito,” is a diminutive of “bizcocho,” meaning biscuit or cookie in Spanish, hinting at its humble yet charming beginnings. This sweet legacy has been passed down through generations, making it a cornerstone of New Mexican identity and hospitality.
Imagine a cookie that encapsulates centuries of history and a vibrant cultural fusion in every bite. That’s the Biscochito. It’s a testament to the enduring influence of Spanish culture and the unique culinary landscape of the American Southwest. Beyond Christmas, these cookies grace tables at baptisms, weddings, birthdays, and any occasion where family and friends gather to share joy and good food. Their presence signifies a celebration, a taste of heritage, and a warm welcome to all.
The Heart of the Biscochito: Flavor and Texture
At its core, a Biscochito is a tender, crumbly shortbread cookie, distinguished by its signature flavor profile and irresistible texture. The defining ingredient that sets it apart is anise seed. This remarkable spice infuses the cookie with a distinctive, warm, and slightly licorice-like essence that is both comforting and uniquely aromatic. It’s a flavor that, once experienced, becomes instantly recognizable and deeply cherished, especially during the holidays.
Traditionally, Biscochitos are made with lard, which contributes to their incredibly tender and melt-in-your-mouth texture. However, recognizing that lard isn’t always readily available or preferred by all home bakers, the culinary experts at America’s Test Kitchen ingeniously adapted the recipe. Their brilliant solution? A clever combination of butter and vegetable shortening. This blend is key to achieving that rich, authentic flavor and the signature delicate, almost sandy texture without compromising on tradition. The butter provides depth of flavor, while the shortening ensures a wonderfully tender crumb, making these beauties truly exceptional.
But the Biscochito experience isn’t complete without its final, magical touch: a generous coating of cinnamon sugar. As soon as these classic cookies emerge from the oven, still warm and fragrant, they are gently tossed in a simple yet potent mixture of cinnamon and granulated sugar. The warmth of the cookie allows the sugar to adhere perfectly, creating a subtly crisp, sweet, and spiced exterior that perfectly complements the anise-infused shortbread within. This final flourish elevates them to the status of the coziest, most comforting cookie imaginable, making every bite a truly blissful moment.
For those of you who frequently visit The Beach House Kitchen, you know I have a profound fondness for the distinct licorice notes of anise seed. And, as any regular reader will attest, my love affair with shortbread cookies runs deep. So, it should come as no surprise that these Biscochitos absolutely check all my boxes! They combine two of my favorite flavors and textures into one perfect package, making them an instant favorite.
A few weeks ago, I baked a batch of these glorious cookies while enjoying a relaxing time at the beach. Sharing them with friends was truly challenging—they were so incredibly good, it was hard to part with even one! But the joy of seeing everyone’s faces light up with each bite made it worthwhile. Every single person loved them, confirming their universal appeal and deliciousness.
Trust me when I say, these Biscochitos have “Winner of the Holiday Cookie Swap” written all over them! They are destined to be the star of any festive gathering, sparking conversations and earning rave reviews. Imagine pairing their delicate spice and sweetness with a steaming mug of rich, holiday hot cocoa – it’s a match made in heaven, the ultimate indulgence for a chilly evening. So go ahead, bake a batch, share the joy, and most importantly, enjoy every single crumb!
Essential Cook’s Notes for Perfect Biscochitos: Tips for Success
To ensure your Biscochitos turn out perfectly every time, here are a few critical cook’s notes and tips:
- Timing is Everything for the Cinnamon Sugar Coating: This is perhaps the most crucial step! You absolutely cannot let the cookies cool for more than five minutes after they come out of the oven. The warmth from the fresh bake is what allows the butter and shortening on the surface of the cookie to remain slightly melted, creating the perfect tacky surface for the cinnamon sugar mixture to adhere to. If the cookies cool too much, the fats will firm up, and the sugar won’t stick, resulting in a less flavorful and less visually appealing cookie. Work quickly, but gently, tossing them in the sugar while they are still wonderfully warm.
- Cookie Cutter Size: For this recipe, I used a 1 1/4-inch by 2-inch cookie cutter, which yields a perfect bite-sized Biscochito. However, feel free to experiment with different shapes and sizes to suit your preference. Just remember that larger or smaller cookies might require slight adjustments to the baking time. Keep a close eye on them to prevent over-browning.
- Anise Seed Preparation: The recipe from America’s Test Kitchen specifically calls for ground anise seeds, which I’ve used with great success. Grinding the seeds in a spice grinder releases their essential oils and intensifies their flavor, ensuring that distinctive licorice note is perfectly distributed throughout the dough. I have also tried making this recipe with whole anise seeds, and both methods work beautifully. Using whole seeds will give you a slightly milder, more subtle anise flavor and a delightful textural pop, while ground seeds provide a more consistent and robust flavor throughout the cookie. Choose the method that best suits your preferred flavor intensity.
- Chilling the Dough is Crucial: Don’t skip the refrigeration step! Chilling the dough not only makes it easier to handle and cut into shapes but also helps prevent the cookies from spreading too much in the oven. This results in crisper edges and a more defined shape, giving you those classic Biscochito aesthetics.
- Do Not Overmix: As with most shortbread-style cookies, overmixing the dough after adding the flour can develop the gluten, leading to a tough cookie. Mix just until the ingredients are combined and a dough begins to form.
- Storage: Once completely cooled, Biscochitos can be stored in an airtight container at room temperature for up to two weeks, though I doubt they’ll last that long! They also freeze exceptionally well for longer storage, making them perfect for preparing ahead of the holiday rush.
With these notes in mind, you’re well on your way to baking a batch of truly memorable Biscochitos that will impress everyone fortunate enough to try them!
If you’re still on the hunt for more delightful treats to complete your holiday cookie platter, I highly recommend exploring a few of my other festive favorites. My Chocolate Shortbread Holiday Cutout Cookies are a rich and buttery indulgence, perfect for decorating. For a taste of something unique, try my Mexican Chocolate Sandwich Cookies with Dulce de Leche Filling, which offer a delightful blend of spice and sweetness. And for those who adore melt-in-your-mouth textures, my Almond Meltaways are an absolute dream. Happy baking!
Biscochitos
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Ingredients
- 1 cup granulated sugar
- 1 tsp. ground cinnamon
- 1 Tbsp. anise seeds
- 8 Tbsp. unsalted butter, softened
- 8 Tbsp. vegetable shortening, cut into 1-inch cubes
- 1/2 tsp. salt
- 1 large egg yolk
- 1 tsp. vanilla extract
- 2 cups all-purpose flour
Instructions
- In a small bowl, combine granulated sugar and ground cinnamon thoroughly. Pour 1/2 cup of this fragrant mixture into a separate small, shallow bowl; this will be reserved for coating the warm cookies later. Using a spice grinder, finely grind the whole anise seeds until they are powdery.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the softened butter, vegetable shortening (cut into 1-inch cubes), salt, the remaining 1/2 cup of cinnamon sugar mixture, and the finely ground anise seeds. Beat on medium-high speed until the mixture is light and fluffy, which should take approximately 3 minutes. Be sure to scrape down the sides of the bowl as needed to ensure even mixing. Add the large egg yolk and vanilla extract, then continue to beat until they are well combined into the mixture. Reduce the mixer speed to low and gradually add the all-purpose flour. Mix just until a cohesive dough begins to form, typically within 10-12 seconds. Avoid overmixing to keep the cookies tender.
- Transfer the dough onto a sheet of parchment paper. Roll the dough into a uniform 9-inch circle with a thickness of about 1/2-inch. Carefully transfer the parchment paper with the rolled dough onto a large baking sheet. Refrigerate until the dough is firm enough to handle, usually requiring about 25-30 minutes. This chilling step is crucial for crisp cookies and easy cutting.
- While the dough chills, adjust your oven racks to the upper-middle and lower-middle positions. Preheat your oven to 350 degrees Fahrenheit (175°C). Line two large baking sheets with fresh parchment paper. Once the dough is chilled, transfer it to a cutting board. Using your chosen cookie cutter (such as a 1 1/4-inch x 2-inch cutter) or a pizza cutter, cut the dough into desired shapes. Arrange the cut cookies evenly on the prepared baking sheets, leaving a little space between each, aiming for about 20 cookies per sheet.
- Bake the cookies for approximately 15 minutes, or until they are set and just begin to show a hint of golden-brown color around the edges. Make sure to switch the baking trays halfway through the baking time (rotating top to bottom and front to back) to ensure even cooking. Once baked, remove the sheets from the oven and let the cookies cool on the tray for precisely 5 minutes. This brief cooling period allows them to firm up slightly while remaining warm enough for the coating. Gently toss the warm cookies in the reserved cinnamon sugar mixture until thoroughly coated. Finally, transfer the coated Biscochitos to a wire rack to cool completely before serving or storing.