November 20, 2008

Bizcochitos in Albuquerque

It’s a new day and a new city! Today I am in Albuquerque and I absolutely love it! I was lucky enough to get in town early and the historic Old Town is within walking distance of my hotel. It was so wonderful just strolling through the crisp autumn air (who knew it could get so chilly out here?!) and browsing the quaint shops and galleries.

When I checked into my hotel, I was offered a delicious treat. Imagine a snickerdoodle cookie, with a hint of anise. It was amazing! They are called “Biscochito” cookies and in 1989 became the official state cookies of New Mexico. An act that made New Mexico the first state in the union to have an official cookie! In fact, the recipe is traditionally served around the Christmas holidays, so here is a recipe that you can try this season!


2 cups shortening
1 1/3 cup sugar
1 Tablespoon anise seed
2 egg yolks, slightly beaten
1/2 to 1 cup water
6 cups flour
3 teaspoons baking powder
1 teaspoon salt
1/4 cup sugar
1 Tablespoon cinnamon

Preheat oven to 350 degrees F.

In a large mixing bowl using an electric mixer, cream shortening with 1-1/3 cups sugar and anise seed. Blend in the egg yolks and then 1/2 cup water.

In another bowl, stir together the flour, baking powder, and salt until thoroughly combined. Gradually add this to the shortening mixture and mix well. Add up to 1/2 cup more water, if needed, to make the dough hold together.

On a floured board or a large piece of wax paper, roll out the dough 1/4 inch thick and cut into shapes with cookie cutters.

For topping, in a wide bowl, thoroughly mix the 1/4 cup sugar and the cinnamon and, one at a time, dip tops of cookies in it.

Place cookies, sugar side up, on an ungreased baking sheet. Bake for 8 to 10 minutes or until bottoms are golden.

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