Bizcochito

Bizcochito or biscochito (IPA- /bis.ko.ˈtʃi.to/ in Spanish or /bɪz.kɔ.ˈtʃi.tɔ/ in English) is a crispy butter cookie flavored with anise and cinnamon. It was developed by residents of New Mexico over the centuries from the first Spanish colonists of New Mexico. The recipe for making the cookie has been greatly influenced not only by local and indigenous customs, but also by recipes brought to New Mexico by immigrants from other Hispanic countries. It is served during special celebrations, such as wedding receptions, baptisms, and religious holidays (especially during the Christmas season). It is usually eaten with morning coffee, or milk, after lunch in the early afternoon, or dinner late at night. The cookie is seldom known outside its various territories.

Bizcochito recipe

There is no 'official' recipe, or formula for making bizcochitos. Each region or area, and often each family, has its own distinct recipe for baking bizcochitos. Below is a basic, traditional recipe. However it can normally be divided into two different recipes, the Gonzales and Lucero recipes are the most popular.

The Gonzales Recipe (Southern New Mexico)

Cookie Ingredients:

• 1 pound pure (.5kg) lard
• 1 1/2 cups (150g) sugar
• 2 tsp. (20g) anise seed (crushed)
• 2 eggs, beaten
• 6 cups (400g) flour
• 3 tsp. (30g) baking powder
• 1 tsp. (10g) salt
• 1/2 cup (125ml) brandy

Topping Ingredients:

• 1/4 cup (30g) sugar mixed with 2-3 tsp. (20-30g) cinnamon

Instructions:

1. Cream the lard, sugar, and anise in a large mixing bowl. Add eggs and beat well.
2. Combine flour, baking powder, and salr in a large mixing bowl.
3. Alternately add flour and brandy to creamed mixture until a stiff dough has formed.
4. Knead dough slightly and pat or roll to a 1/4 to 1/2 inch (.5 to 1cm) thickness.
5. Cut into desired shapes.
6. Bake in an oven preheated to 350°F (180°C) for 10-12 minutes or until golden brown.
7. Dust, while still hot, with sugar and cinnamon mixture.
8. Let cool.

The Lucero Recipe (Northern New Mexico)

Cookie Ingredients:

• 1/2 cup Butter, softened*
• 1/2 cup granulated sugar
• 1 egg yolk
• 1 tablespoon milk
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon anise seed
• 1/4 teaspoon ground cinnamon

Topping Ingredients:

• 2 tablespoons granulated sugar
• 3/4 teaspoon ground cinnamon

Instructions:

1. Heat oven to 350°F. Combine butter and 1/2 cup sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg yolk and milk; beat until well mixed. Reduce speed to low. Add flour, baking powder, anise seed and 1/4 teaspoon cinnamon; beat until mixture forms a ball.
2. Roll out dough on lightly floured surface to 1/4-inch thickness. Cut with assorted 1-inch cookie cutters.
3. Combine 2 tablespoons sugar and 3/4 teaspoon cinnamon in small bowl.
4. Put one face of the cookie into the cinnamon-sugar mixture. And then place one inch apart in with the cinnamon-sugar covered face up onto ungreased cookie sheets.
5. Bake for 5 to 8 minutes or until edges are lightly browned.
6. Let cool

State cookie

In 1989, the U.S. State of New Mexico adopted the bizcochito as its official state cookie. This act made New Mexico the first state to have an official cookie. It was chosen to help maintain traditional home-baked cookery.