Traditional Mexican Biscochitos

Biscochitos (also spelled bizcochitos) are traditional New Mexican anise-flavored shortbread cookies with a delicate, crumbly texture. They are often made during holidays, weddings, and celebrations. The signature flavor comes from anise seeds, cinnamon sugar, and lard.

Ingredients (Makes about 40–50 cookies)

Cookie Dough:

• 6 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 2 cups lard, softened (traditional)
  or 1 ¾ cups unsalted butter for a butter version
• 1 ½ cups granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 teaspoons anise seeds, lightly crushed
• ¼ cup brandy, rum, or orange juice (optional but traditional)
• Zest of 1 orange (optional)

Cinnamon Sugar Coating:

• ½ cup granulated sugar
• 2 tablespoons ground cinnamon

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Instructions

1. Prepare the dough

1. In a bowl, whisk together:
   • Flour
   • Baking powder
   • Salt
2. In a large mixing bowl, beat the softened lard and sugar until light and fluffy, about 3–5 minutes.
3. Add eggs one at a time, mixing well after each.
4. Add:
   • Vanilla
   • Anise seeds
   • Brandy (or orange juice)
   • Orange zest (if using)
5. Gradually add the flour mixture until a soft dough forms.

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2. Chill the dough

• Divide dough into 2–3 portions.
• Wrap and refrigerate for 30–60 minutes.

This makes the dough easier to roll and helps keep the cookies tender.

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3. Shape the cookies

1. Preheat oven to 350°F (175°C).
2. Roll dough out to about ¼ inch (6 mm) thick on a lightly floured surface.
3. Cut into traditional shapes:
   • Fleur-de-lis
   • Stars
   • Hearts
   • Diamonds

Place cookies on parchment-lined baking sheets.

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4. Bake

Bake for:

10–14 minutes

until the edges are lightly golden.

Do not overbake — biscochitos should remain tender and crumbly.

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5. Coat with cinnamon sugar

While cookies are still warm:

1. Mix sugar and cinnamon together.
2. Gently toss or sprinkle cookies with the mixture.

Let cool completely.

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Traditional Tips for Authentic Biscochitos:

• Lard gives the most authentic texture — it creates the classic melt-in-your-mouth crumb.
• Toast the anise seeds lightly before adding them for a deeper aroma.
• The dough should be soft, not sticky.
• They taste even better the next day after the flavors develop.

Storage:

• Room temperature in an airtight container: 1–2 weeks
• Frozen dough: up to 3 months
• Baked cookies freeze well for up to 3 months.