How To make Biscocitos (Rio Grande Biscuit Cookie)
How To make Biscocitos (Rio Grande Biscuit Cookie)
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6 c All purpose flour 3 ts Baking powder 1 ts Salt 2 c Butter 1 1/2 c Sugar 2 ts Anise seed 2 Eggs 1/2 c Brandy 1/4 c Sugar 1 tb Cinnamon In a medium bowl, sift together the flour, baking powder, and salt. In a separate bowl cream the butter, 1 1/2 cups of the sugar and anise seed. Beat the eggs until light and fluffy and add to the creamed mixture. Add the flour mixture and the brandy, using only enough brandy to make a stiff dough. Mix until well blended. Knead slightly and roll to 1/4-inch thickness. Combine the cinnamon and remaining sugar, and dust the pastry with the mixture. Cut into shapes and place on a greased cookie sheet. Bake in a 350 oven for 10 minutes or until lightly browned. From. Aunt Bea's Mayberry Cookbook. -----
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El Paragua Biscochito
Few people have heard of biscochitos (aka Bizcochito) outside of New Mexico. This regional treat is traditionally served during celebrations, like weddings, baptisms and holidays, especially Christmas. It has been the official state cookie of New Mexico since 1989, when New Mexico became the first state to choose a state cookie.
The biscochito is a crisp, lard or butter-based cookie, flavored with cinnamon and anise. It is a variation of the traditional Mexican wedding cookie. Both are derivatives of recipes brought by the Spaniards when they settled the new world. The name is based on the diminutive form of the word bizcocho (biscuit).
The original recipe arrived in New Mexico with the Spanish colonists that settled the Rio Grande valley around Española and Santa Fe. It evolved over the centuries, influenced by local and indigenous culinary traditions, and successive family matriarchs applying their ‘spin.’