Biscochitos

By: Bonnie S. Benwick Posted: 3:00 AM CST Wednesday, Dec. 20, 2017

These not-too-sweet, anise-flavoured Mexican treats happen to be New Mexico’s official state cookie. Lard makes for an especially crisp and light texture, but vegetable shortening can be used instead.

Read this article for free:

or

Already have an account? Log in here »

To continue reading, please subscribe:

*Billed as $5.77 plus GST every four weeks. After 52 weeks, price increases to the regular rate of $19.95 plus GST every four weeks. Offer available to new and qualified returning subscribers only. Cancel any time.

Read unlimited articles for free today:

or

Already have an account? Log in here »

Hey there, time traveller!
This article was published 20/12/2017 (3233 days ago), so information in it may no longer be current.

You’ll need one or two five-centimetre (two-inch) cookie cutters, preferably stars and half moons. You may get an even greater yield depending on which shapes you use.

MAKE AHEAD: The dough needs to be refrigerated for at least one hour, and up to one day in advance. The cookies can be stored in an airtight container at room temperature for up to one week, or frozen for up to one month. You may have cinnamon sugar left over; it’s not tough to find ways to use that up.

From the December 2001 issue of Martha Stewart Living.

Biscochitos

Makes 60 to 72 cookies

Ingredients
310 ml (11/4 cups) lard, at room temperature (may substitute vegetable shortening)
250 ml (1 cup) sugar, plus 180 ml (3/4 cup) for sprinkling
1 large egg
30 ml (2 tbsp) orange-flavoured liqueur such as Grand Marnier or Triple Sec
5 ml (1 tsp) vanilla extract
Finely grated zest of 1 navel orange
750 ml (3 cups) flour, plus more for the work surface
2.5 ml (1/2 tsp) kosher salt
2.5 ml (1/2 tsp) baking powder
30 to 60 ml (2 to 4 tbsp) water
10 ml (2 tsp) anise seed
2.5 ml (1/2 tsp) ground cinnamon

Combine the lard and cup of sugar in the bowl of a stand mixer or use a handheld electric mixer. Beat on medium-high speed for about three minutes, until lightened. Add the egg, liqueur, vanilla extract and zest. Beat on medium speed until well incorporated. Stop to scrape down the bowl.

Sift together the flour, salt and baking powder onto a sheet of parchment or wax paper. On low speed, gradually add the flour mixture to the bowl, then just enough of the water to form a dough. Add the anise seed and beat at low speed until well distributed.

Divide the dough into two equal 2.5-cm (one-inch)-thick disks. Wrap each in plastic wrap and refrigerate for at least one hour, and up to one day.

Position oven racks in the upper and lower thirds of the oven; preheat to 175 C (350 F). Line a few baking sheets with parchment paper or silicone liners.

Lightly flour a work surface. Unwrap and roll out one disk of dough to a thickness of

0.5 cm (1/4 inch). Use the cookie cutters to cut out shapes, transferring the cookies to the baking sheets and spacing them about

2.5 cm (one inch) apart. If the dough is still fairly chilled/firm, it can be rerolled a few times. Otherwise, gather together and refrigerate for 15 minutes before rerolling scraps. Stir together the remaining 180 ml (3/4 cup) sugar and the cinnamon in a bowl. Sprinkle some of the cinnamon mixture over each cookie cutout.

Bake (upper and lower racks) for 10 to 12 minutes, until just set and lightly golden, rotating the sheets from top to bottom and front to back halfway through. Transfer the cookies to a wire rack to cool completely before serving or storing. Repeat with the remaining disk of dough.

— Washington Post