Surprise. Here’s another New Mexico-inspired post.
Biscochitos are a New Mexican Christmas tradition. We were first introduced to them on a holiday trip as we were spending Christmas in Santa Fe and staying at the Inn on Alameda.
When we returned from our Christmas Eve walk on Canyon Road, we found a box of biscochitos on our pillow. These cookies will forever be linked in our memory with that snowy Christmas Eve in Santa Fe.
Since then, I have made them a couple of times. Three years ago, I made a version you can find here. It was a smaller batch. A couple of years ago, I ran across this authentic recipe in New Mexico Magazine. These are the state cookie btw.
Be aware there is lard in these cookies. I have even seen some recipes that call for bacon fat. I was tempted, but I went with the lard—a whole pound of it.
Hey, we can splurge once a year at Christmas, right?
Biscochitos
“Unless you’re cooking for vegetarians, don’t substitute any other fat for the lard, which is essential to the taste and flaky texture. A great biscochito should melt in your mouth, and that requires a generous amount of vigorous whipping to aerate the lard-and-sugar base, a minimum of liquid, and a delicate touch in handling the dough. Serve as a snack with tea or hot chocolate, as a light dessert, or—oh, heck—for breakfast.”
Ingredients
- 1 lb. lard, softened
- 1 1/2 c. granulated sugar
- 2 t. aniseed
- 2 large eggs, beaten lightly
- 6 c. all-purpose flour
- 3 t. baking powder
- 1 t. fine sea salt
- 2 T. rum
For Topping:
- 1/2 c. granulated sugar
- 1 T. ground cinnamon
Instructions
- Preheat oven to 350° F.
- Beat lard in electric mixer, gradually adding sugar, and beat until extremely fluffy and light, for no less than 8 minutes. Stop mixer every couple of minutes and scrape sides of mixing bowl. Add aniseed, followed by eggs.
- In a separate bowl, whisk together flour, baking powder, and salt. Mix dry ingredients in with , adding about half of mixture at a time. Stop mixer as you make each addition, and beat no longer than necessary to incorporate dry ingredients. Sprinkle rum over dough and beat it in. A stiff pie-crust type of dough is what you’re seeking.
- Scoop out a handful of dough and roll it out about 3/8-inch thick on a very lightly floured work surface. Cut with a small, round scalloped cookie cutter or other simple shape. Avoid handling the dough any more than necessary.
Transfer cookies to ungreased cookie sheets. Repeat with small portions of the dough at a time.
- Bake cookies for 10 to 12 minutes, until just set and pale golden.
- While cookies bake, stir together topping ingredients.
- When cookies are done, cool briefly on baking sheets, then gently dunk cookies in cinnamon sugar. Transfer to absorbent paper to finish cooling.
Yield: 6 dozen
A bit of history of this cookie:
- Over the centuries, New Mexicans developed this cookie influenced by Spanish and indigenous ingredients and culture.
- Biscochitos are reserved for special occasions and are especially associated with the holiday season.
- This treat is the official cookie of New Mexico (signed into law in 1989).
- Some recipes say to roll out the dough and cut into different shapes. Fleur-de-lis, simple scalloped-edge circles or flowers seem to be most traditional. I have even seen some cut out in milagro shapes.
- It is traditional to use lard.
(This information was gleaned from Wikipedia, Albuquerque’s Visitors and Convention site, and What’s Cooking America.)
Obviously, this recipe makes enough for a lot of gift giving. They keep well in sealable containers and freeze well, too. I made these during the Thanksgiving holidays and took a huge bag to the in-laws and froze another big bag for the Christmas season.
What’s to come this holiday season?
- Even more New Mexican inspired “gifts from the kitchen”
- An heirloom family fruitcake recipe
- Some more book gift ideas (This time some fiction.)
Please stay tuned.