How to Make New Mexico Biscochito Cookies
Biscochitos are cinnamon-and-anise-flavored shortbread cookies that have rightly earned the title of New Mexico's state cookie.
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Blue Corn Biscochito Recipe -- How to Make New Mexican Blue Corn Biscochitos
Hey Chile-Heads! This holiday season, we New Mexicans will definitely be baking up some of our state cookie: biscochitos. Today, I'll be showing you my Blue Corn Biscochito recipe. Blue corn is a delicacy that adds amazing flavor and pizazz to the traditional biscochito. Definitely try this recipe, you're gonna love it!
Thank you so much for watching this video! I'm so excited to teach you guys all about New Mexican and Mexican cuisine, and even to visit more New Mexican restaurants here in Albuquerque. If you have any New Mexican/Mexican dishes you would like to see me cook on this channel, or any NM restaurants you'd like to see me visit, please let me know in a comment down below! Also, subscribe so you never miss one of my recipes.
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Blue Corn Biscochito Recipe – Yields 12 dozen cookies
Ingredients:
• 1lb/2 cups lard
• 1 ½ cups sugar
• 2 eggs, slightly beaten
• 1 tsp vanilla
• brandy or white wine
• 1 tbsp anise, slightly crushed
• 3 cups unbleached flour, sifted
3 cups blue corn flour, finely ground and sifted
• 3 tsp baking powder
• 1 tsp salt
• 1 cup cinnamon sugar (1 tablespoon cinnamon mixed with 1 cup sugar)
Directions:
1. Preheat the oven to 350 degrees.
2. Cream together lard, sugar, eggs, vanilla, water/wine & anise with a hand mixer.
3. In a separate bowl, sift both flours together and add baking powder & salt. Mix with a whisk until everything is combined.
4. Gradually add dry ingredients to wet ingredients, about a cup at a time. Fully combine until a cookie dough consistency has been reached – in other words, the dough sticks together (not too crumbly or too wet). You may need to work the dough with your hands.
5. Place dough onto a well-floured surface & cut into 4 equal parts. You will need to keep the flour close by as the dough may be a little sticky.
6. Take one of the 4 parts and roll out to a ¼ inch thickness.
7. Using a cookie cutter, cut as many cookies from the dough as you can. Unused dough can be rerolled & cut again.
8. Lightly dust each cookie in cinnamon sugar on one side & gently place on a baking sheet.
9. Bake cookies in the oven for 8-10 minutes.
10. Repeat steps 6-9 with the rest of the dough.
11. Let cool for 5 minutes & enjoy fresh or store in a container for up to 2 weeks. You can also freeze them for up to 3 months. Enjoy!
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Baking biscochitos with Krystiana Griego
Krystiana Griego may only be 11 years old, but she's been making biscochitos since she was 7. Her version uses a cookie press, and includes anise extract and wine. Video by Michaela Meaney/The New Mexican
Biscochitos the Old Fashion way with no Water except Lard: By Letitia Montoya
The Biscochito, spelt bizcochito in New Mexican Spanish, is a cookie that was developed in Santa Fe de Nuevo México. The cookie was originally created by the Spanish colonists and the Native American Pueblos, based on lard cookies from European cultures, especially of Portugal and Spain.
The Biscochito - or bizcochito as it's officially spelled in New Mexico - was the first cookie to be adopted by a state. The anise-flavored shortbread-type cookie became the New Mexico state cookie in 1989. Biscochitos date to 16th-century Spain, hence their name Spanish cookies in at least one reference.
Biscochito Recipe
Ingredients:
1 cup lard or oil of your choice
1 cup sugar
3 whole eggs
1/2 tsp vanilla
1/2 tsp anise extract or 1 tsp anise seeds
1/2 tsp baking powder
1/2 tsp baking soda
3 to 4 cups flour
Instructions:
1. Cream sugar and eggs until light and fluffy.
2. Add eggs into mixture and beating light and fully.
3. Add anise, vanilla and beat for a few seconds.
4. Sift flour, baking powder, baking soda, and salt together. Add to first mixture and mix well.
5. Roll out and cut with cookie cutter.
6. Bake at 350 degrees for 5 to 6 minutes.
7. Cinnamon Sugar mixture: 1 cup sugar and 1 tbsp. cinnamon mix very well. Rub cookies in
cinnamon sugar mixture until your liking.
8. Makes about 8 dozens
Note: Be very careful to not over bake very easy to burn cookies.
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How To Make New Mexican BISCOCHITO’S
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