Best Mi Tierra Biscochitos Recipes
BISCOCHITOS
This is the best New Mexico biscochito recipe you'll ever taste! The official state cookie practically melts in your mouth and is basically perfect. from Simply Simpatico
Provided by Jessica Lynn
Categories Dessert
Number Of Ingredients 10
Steps:
- Preheat oven to 350°.
- Cream lard and 1 cup sugar together until creamy. Add eggs and beat until very fluffy.
- Sift together flour, baking powder, and salt; add to creamed mixture.
- Stir and mix in wine (and anise seed, if using) until it's a dough-like consistency (may need to knead).
- Roll dough out on floured board to 1/8" thickness. Cut into desired shape; place on baking sheets 1/2" apart.
- Combine 1/2 cup sugar and 2 tablespoons cinnamon; sprinkle on top of each cookie.
- Bake for 15-20 minutes or until golden brown.
- Combine the rest of the sugar and cinnamon. Once out of the oven immediately cover the entire cookie with cinnamon sugar mix. Enjoy!
BISCOCHITOS TRADITIONAL COOKIES
This is New Mexico's traditional cookie. A great thick sugar cookie that is dusted with cinnamon-sugar. The traditional shape is fleur-de-lis, but use your favorite cookie cutters if you like.
Provided by Anonymous
Categories World Cuisine Recipes Latin American Mexican
Time 25m
Yield 72
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Sift the flour, baking powder and salt into a bowl, and set aside.
- In a large bowl, cream together the lard and 1 1/2 cups sugar until smooth. Mix in the anise seed, and beat until fluffy. Stir in the eggs one at a time. Add the sifted ingredients and brandy, and stir until well blended.
- On a floured surface, roll the dough out to 1/2 or 1/4 inch thickness, and cut into desired shapes using cookie cutters. The traditional is fleur-de-lis. Place cookies onto baking sheets. Mix together the 1/4 cup of sugar and cinnamon; sprinkle over the tops of the cookies.
- Bake for 10 minutes in the preheated oven, or until the bottoms are lightly browned.
Nutrition Facts : Calories 113 calories, Carbohydrate 13 g, Cholesterol 10.6 mg, Fat 5.9 g, Fiber 0.3 g, Protein 1.3 g, SaturatedFat 2.3 g, Sodium 24.2 mg, Sugar 4.9 g
MI TIERRA BISCOCHITOS
Biscochitos are the best thing to get with your coffee when you eat breakfast at a Mexican bakery. Mi Tierra makes my favorite version of these rich Mexican cookies. Sorry, there is no substitute for the lard-it's the secret ingredient!
Provided by Robb Walsh
Categories Cookies Mixer Egg Breakfast Bake Brandy Anise Cinnamon Pastry Kidney Friendly Dairy Free Peanut Free Tree Nut Free Soy Free
Yield Makes 36 to 48 cookies
Number Of Ingredients 8
Steps:
- Put the flour, baking powder, salt, the 1 1/2 cups sugar, and the anise seed in the bowl of an electric mixer and blend at low speed. Add the lard in small batches, increasing the mixer speed to medium until the lard is well incorporated. Reduce the speed to low and add the beaten eggs and the brandy.
- Cover the mixing bowl with plastic wrap and refrigerate for 24 hours.
- When ready to bake the cookies, preheat the oven to 350°F. Form the dough into Ping-Pong-ball-sized pieces. Place 12 balls on each of four cookie sheets. Dip a fork in dry flour and press the balls twice to form a crisscross pattern. The resulting cookie should be only about 1/4 inch high. Bake for 12 minutes or until the edges and bottoms are golden brown.
- Remove from the oven. Using a spatula and spoon, drop the baked cookies one by one into the sugar and cinnamon mixture and roll gently to coat. Set aside to cool.
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