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.
