Biscochitos are a crunchy shortbread-like cross between a sugar cookie and a snickerdoodle! I’m so excited to share this delicious recipe with you that originates in my home state!
We moved here to New Mexico over eight years ago. How time flies! We immediately fell in love with the incredible cuisines, beautiful desert landscapes and great people. So it didn’t take long for us to choose to plant our roots here. We’ve since relocated within the state, and we love our new surroundings even more.
From the very beginning, I knew that I wanted to assimilate my family into the food culture here. Which means green chiles in everything and spicy goodness in all our meals. 🙂 We are not shy about flavor!
My youngest baby entered this world loving spice, and it makes my heart so proud! 🙂 Maybe because I couldn’t lay off it when he was in the womb, no matter how much heartburn resulted. 🙂 My other kiddos don’t complain at all about a little heat on their tongues as well.
So we all know about the typical salsa, enchiladas, tacos, and such that are traditional to my area, but I had never really thought about baked goods, call me crazy.
I did some research and quickly learned that we New Mexicans have an official state cookie! Apparently we were the first state to have an official cookie, who knew?
I was pretty appalled at myself for not having made Biscochitos before. After all, many have nicknamed me the “Cookie Queen”. I think and dream cookies 24/7!
Biscochitos (originally Bizcochitos, meaning “biscuit”) are served during special celebrations such as wedding receptions, baptisms, and holiday parties here. The original cookie recipe was developed by New Mexicans over the centuries from the time of the first Spanish colonists. Pretty cool, eh? Since then, the recipe has been influenced by local customs and by other recipes brought here by immigrants from other Hispanic countries.
The signature flavor in Biscochitos is anise seed (it lends a licorice type taste), but I couldn’t seem to locate it here (strange), so I subbed in caraway seed.
When you bite into a Biscochito, you’ll think you are eating a snickerdoodle and sugar cookie simultaneously. It’s a wonderful place to be, so grab that glass of milk!
A shortbread, sweet disc that’s rolled around the rim in a delightful cinnamon sugar mixture and cooked to crunchy perfection…these are the stuff! I’m not typically a fan of crispy when it comes to cookies, but in this case I’m in blissful love!
I decided to get the kids involved in making these yummy treasures.
The dough does need to chill in the refrigerator for a bit, so be sure to plan accordingly. But the end result is more than worth the wait, I assure you!
I’m thrilled to be participating in the Bob’s Red Mill United States of Cookies campaign with 49 other amazing bloggers from 49 other states…all with one mission of bringing our country together for a sweet treat that celebrates our wonderful nation. Because no matter what our differing political views may be, I think we can all agree on one very important matter, and that is that cookies are incredible and deserve to be eaten! 🙂 Am I right?!!
Be sure to visit the “United States of Cookies” website to browse the other scrumptious goodies that were brought to this fun event!
I love using Bob’s Red Mill organic unbleached white all-purpose flour to create my baked goods. I love that it’s freshly milled from organic hard red wheat, is not enriched with any additives and is the same high protein flour used by professional bakers. It produces photo-worthy, drool-worthy yummies every time!
In short, it’s the best! 🙂 It’s also available in Gluten-Free 1 to 1 Baking Flour! Go HERE for a great coupon.
And now onto the mouthwatering recipe!
Biscochitos
Ingredients
- 1/2 c. butter softened
- 1/2 c. shortening
- 1 c. sugar
- 1 large egg
- 1 Tbsp. vanilla yes, Tablespoon
- 1 tsp. anise seed or use Caraway Seed as a substitute
- 2 1/2 c. Bob's Red Mill unbleached white all purpose flour
- 1/2 tsp. salt
- 1 tsp. baking powder
- 1/4 tsp. baking soda
- For rolling:
- 1/4 tsp. cinnamon
- 1/4 c. sugar
Instructions
- In a stand mixer, cream together butter, shortening, sugar, egg and vanilla until fluffy. Add flour, anise, salt, baking powder, and baking soda and mix until incorporated.
- Form dough into two cylinders about 2 inches in diameter. Wrap tightly in plastic wrap and chill for 2 hours or overnight.
- Preheat oven to 350 degrees Fahrenheit. Combine sugar and cinnamon in a small bowl and set aside. Cut cylinders into about 1/4" discs, roll each disc in the cinnamon sugar mixture around the outsides, and place on an un-greased cookie sheet, leaving 1" gaps between each. Bake for approximately 12-13 minutes. Just after removing them from the oven, roll each disc, around the edges, in more cinnamon sugar for better coverage. Let cool on racks and store at room temperature in an air-tight container.
I’m a big fan! Try these and let me know what you think of my state cookie! I’d love to hear!
I was selected for this opportunity as a member of Clever and the content and opinions expressed here are all my own.
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