How to Make Biscochitos: A Taste of New Mexico in Your Kitchen

Biscochitos, those melt-in-your-mouth anise cookies, are more than just a treat in New Mexico – they’re a symbol of heritage and celebration. Imagine biting into a lightly sweet, subtly spiced cookie with a satisfying crunch that instantly transports you to a sun-drenched fiesta. Ready to bring a taste of the Southwest to your kitchen? Let’s dive into the world of biscochito baking!

What Makes Biscochitos So Special?

These unassuming cookies, with their iconic crescent shape, boast a history as rich as their flavor. Brought to New Mexico by Spanish colonists centuries ago, biscochitos have graced tables during countless fiestas, weddings, and family gatherings. The magic lies in their simplicity: a handful of pantry staples transformed into a cookie that’s both comforting and festive.

Ingredients You’ll Need:

For that signature Biscochitos flavor:

• 2 teaspoons aniseeds
• 1/2 cup brandy, rum, or sweet wine (for soaking the aniseeds)

For the Dough:

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 1 egg
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/4 cup sugar, for rolling the dough

For the Finishing Touch:

• 1 teaspoon ground cinnamon
• 1/4 cup sugar

Tools of the Trade:

• Baking sheet
• Parchment paper
• Mixing bowls
• Electric mixer
• Rolling pin
• Cookie cutters (or a sharp knife for the traditional crescent shape)

Biscochitos Ingredients

Let’s Get Baking!

Step 1: Awaken the Anise Flavor

1. In a small bowl, combine the aniseeds and your chosen alcohol. Let them soak for at least 1 hour, allowing the anise flavor to infuse the liquid. This step is key for that classic biscochito taste!

Step 2: Create the Dough

1. In a large bowl, cream together the softened butter and sugar until light and fluffy.
2. Beat in the egg and vanilla extract until well combined.
3. In a separate bowl, whisk together the flour, baking powder, and salt.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don’t overmix!
5. Drain the aniseeds, reserving the flavorful liquid. Add the aniseeds to the dough and mix well.

Step 3: Roll and Shape

1. Divide the dough in half and wrap each half in plastic wrap. Refrigerate for at least 30 minutes. This will make the dough easier to handle.
2. Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
3. Working with one half of the dough at a time, roll out the dough on a lightly floured surface to about 1/4-inch thickness.
4. Now for the fun part! Use cookie cutters to create your desired shapes, or use a knife to cut out traditional crescent shapes.

Step 4: The Cinnamon-Sugar Coating

1. Combine the 1/4 cup sugar and cinnamon in a shallow dish.
2. Dip each cookie into the reserved anise-infused liquid, letting the excess drip off.
3. Dredge each cookie in the cinnamon-sugar mixture, ensuring both sides are coated.

Step 5: Bake to Perfection

1. Place the cookies on your prepared baking sheets, leaving a little space between each cookie.
2. Bake for 10-12 minutes, or until the edges are lightly golden.
3. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Biscochitos Baking

Tips for Biscochito Success:

• No aniseeds? No problem! Substitute 1 teaspoon of anise extract for a similar flavor.
• Storage is key: Store your biscochitos in an airtight container at room temperature for up to 3 days, or freeze them for longer shelf life.
• Get creative with shapes! While the crescent shape is traditional, feel free to use fun cookie cutters to make these cookies your own.

FAQs About Biscochitos:

Why are my biscochitos hard? Overmixing the dough or baking for too long can lead to harder cookies. Be sure to mix until just combined and keep a close eye on them while baking.

Can I use a different alcohol for soaking the aniseeds? Absolutely! Brandy, rum, and sweet wine all work well. You can even use water in a pinch, but the flavor will be milder.

What do biscochitos pair well with? These cookies are delicious with coffee, tea, hot chocolate, or even a glass of cold milk!

A Taste of Tradition

Baking biscochitos is more than just following a recipe – it’s about connecting with a rich culinary history. As you savor each bite, remember the generations of bakers who came before you, sharing their love and traditions through these simple yet extraordinary cookies. So go ahead, gather your ingredients, and experience the joy of making biscochitos!

Don’t forget to share your baking adventures with us! Leave a comment below and let us know how your biscochitos turned out.