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Bizcochitos

Bizcochitos

Bizcochitos

5 from 1 vote
Bizcochitos
4.5 rating based on 12,345 ratings
4.5/5 (12)
Course: Cutout CookiesCuisine: USADifficulty: Medium
Servings

24

cookies
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A cutout cookie flavored with anise and cinnamon. The official state cookie of the state of New Mexico, they are thought to have their origins from the immigrants of Hispanic countries as well as indigenous influences.

Ingredients

  • 1 tablespoon ground cinnamon

  • 1/4 cup granulated sugar

  • 1-3/4 cups all-purpose flour

  • 1/2 teaspoon baking powder

  • pinch of salt

  • 1/2 cup solid vegetable shortening

  • 1/4 cup granulated sugar (again)

  • 1 large egg

  • 2 tablespoons sweet white wine

  • 1/2 teaspoon anise seed

Directions

  • Preheat oven to 350 F. Lightly grease cookie sheets or line with parchment paper.
  • Combine 1/4 cup sugar and cinnamon; set aside.
  • Sift together flour, baking powder and salt; set aside.
  • Cream shortening and the other 1/4 cup of sugar until fluffy. Add egg and beat well. Gradually add dry ingredients. Stir in wine and anise seed.
  • Roll out dough between two pieces of wax paper until 1/4″ thick. Carefully remove the top sheet of wax paper. Cut-out shapes and place on cookie sheets about 2″ apart. Sprinkle the cinnamon/sugar mixture on top of cookies.
  • Bake 15-20 minutes or until light brown. Transfer to wire racks to cool.

Notes

  • Actual yield will depend on the size of your cookie cutters. Traditional shapes are fleur-de-lys, stars and moons, and crosses. Mine were palm trees and saguaro cactus!
  • Often spelled Biscochitos
  • Bottom photo by John Phelan cc.

Reviews

Name & Location
(example: Sue in LA)
Rating
Review

★★★★☆
These came out great! I used lard, brandy (instead of wine), and doubled the anise.
- Chapel Hill, NC

★★★★★
I have made these for my spanish classes for the past ten years on holidays. As long as you like anise, everyone loves these.
- Spanish Cookies Rock in New York

★★★★★
I was very happy to find the cookie receipe. They are sooooo good and a wonderful traditional cookie as well.
- Melissa Fernandez-Lester in Tennessee

★★★★★
I had been looking for a great bizcochito recipe (last year), and tried this one - LOVED IT!!! I'm making these again for Christmas.
- Gina in Farmington, NM

★★★★★
IT IS THE BEST COOKIE AND SO EASY TO MAKE. IM FROM NEW MEXICO AND MAKE THESE EVERY YEAR. THEY ARE GREAT.
- SUSAN IN NEW MEXICO

★★★★★
I made these for the last class of a Spanish class where everyone brought a recipe from a Spanish-speaking country. Yes I know they are from New Mexico but they have deep Spanish roots (as does all of NM). These were a hit. So were the Alfajores and the Mexican Wedding cookies, also from this site.
- RTC in Canada

★★★★★
I love these, they have more flavor than your plain cutout sugar cookie.
- A Baker

★★★★★
A great tradition that my family passes down. Our mother from Heaven is looking upon us all, w her recipe! Everyone Loves these cookies...
- Christopher Maurer

★★★★☆
Bizcochitos are a wonderful childhood memory, but this recipe really stints on the sugar. Most others that I have seen use a "heaping cup" or 1-1/4 cu of sugar. I actually wonder if this recipe has a typo on that, it's not nearly enough.The sweet version is a big hit with kids. Buy fresh anise seed. That bottle you've had sitting in the cupboard for a year isn't going to cut it. Use red wine or brandy for a more sophisticated taste, and of course, forget the shortening -- use lard, or make something else. You will not get anything like the authentic taste or texture without it.
- A Baker

★★★★★
every year this are the cookies everyone ask for....if there done right..these cookies melt in your mouth and are very sweet with cinnamon and anise..you really have to know how to make this,if not they dont come out right.
- A Baker

★☆☆☆☆
I followed the recipe exactly and the problem started when I rolled them out. They are quite sticky and would not come off of the wax paper. I notice most reviews are from previous Bizcochitos bakers. Any ideas? I do like the taste but ended up forming into shapes before baking.
- A Baker

★★★★★
I had been looking for a great bizcochito recipe (last year), and tried this one - LOVED IT!!! I'm making these again for Christmas.
- Gina
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