A traditional cookie from New Mexico, these Biscochitos are perfect for the holiday season!
It’s time folks. Time for holiday cookies! Are you ready?
I’ve been baking up a storm and I’m so excited to share my first cookie recipe of the season.
These Biscochitos are BEYOND delicious!
I saw the recipe in America’s Test Kitchen’s book, The Perfect Cookie and knew I’d have to share it this Christmas.
So what is a Biscochito?
Biscochitos are the official state cookie of New Mexico where they’re served at all kinds of special celebrations and especially during the Christmas season.
They were introduced in the 16th century by the early Spaniards.
What’s in a Biscochito?
It’s a shortbread cookie flavored with anise seed that’s traditionally made with lard, but since lard isn’t always available, the folks at America’s Test Kitchen have used a combination of butter and shortening to give these beauties their rich flavor and signature tender texture.
This classic cookie is dipped in a mixture of cinnamon sugar once it’s still warm from the oven which make them the coziest cookie ever.
If you’re a regular here at the BHK, you know I LOVE the licorice flavor of anise seed. AND that I’m a huge lover of shortbread cookies. So these biscochitos push all my buttons.
When I made these a few weeks back at the beach I shared with friends. It was hard to share. Really hard. But everyone loved them.
These have WINNER of the Holiday Cookie Swap written all over them guys!
Perfect alongside a cup of holiday hot cocoa. Enjoy!
A Few Cook’s Notes for Biscochitos Recipe:
You can’t let the cookies cool for more than five minutes or the cinnamon sugar mixture won’t adhere.
I used a 1 1/4-inch x 2-inch cookie cutter.
I have made this recipe with ground anise seeds according to the recipe from the Test Kitchen and with whole anise seeds. Both ways work.
A few other favorite holiday cookies are my Chocolate Shortbread Holiday Cutout Cookies, my Mexican Chocolate Sandwich Cookies with Dulce de Leche Filling and my Almond Meltaways.
- 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
- In a small bowl, combine sugar and cinnamon. Pour 1/2 cup of this mixture into a small, shallow bowl. In a spice grinder, grind anise seeds until they are finely ground.
- Beat butter, shortening, salt, remaining 1/2 cup of cinnamon sugar mixture and ground anise seeds in the the bowl of a stand mixer fitted with the paddle attachment on medium-high speed until fluffy, about 3 minutes. Scrape down bowl as needed. Add the egg yolk and vanilla and continue to beat until combined. Reduce the speed to low and add the flour. Mix until a dough begins to form, about 10-12 seconds.
- Roll dough into a 9-inch circle, 1/2-inch thick on a sheet of parchment paper. Transfer the dough on the parchment to a large baking sheet and refrigerate until firm, about 25-30 minutes.
- Place oven racks in upper-middle and lower-middle positions. Preheat oven to 350 degrees. Line two large baking sheets with parchment. Transfer chilled dough to cutting board. Cut into shapes using cookie cutter or pizza cutter. Space evenly on prepared sheets, about 20 per sheet.
- Bake for about 15 minutes, or until cookies are set and just beginning to brown, switching trays halfway through. Let cookies cool for just 5 minutes on tray. Gently toss warm cookies in reserved cinnamon sugar mixture. Transfer to wire rack to cool completely.