RECIPE: Biscochitos, Cinco De Mayo Cookies
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Cookie maven Ann Clark of Make More Cookies wants more people to bake biscochitos. Crisp and crunchy, biscochitos are a cinnamon cookies, “a cross between shortbread and cinnamon toast,” says Ann. You don’t have to shape them like cactus or chiles; biscochitos are traditionally cut in a diamond shape for weddings or in a fleur de lis shape. Any cookie cutter will do. (The cactus and chili pepper cookie cutters are available on Amazon or at AnnClark.com.)
These classic Mexican cookies are “the perfect cookies to nibble on during Cinco de Mayo,” says Ann. Often served at Christmas and at weddings, biscochitos came to Mexico by way of Spain; the inclusion of anise seed and brandy or wine or wine attests to their European heritage. They are beloved in the southwestern U.S., and are the official state cookie of New Mexico. |
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Recipes for biscochitos often state that you must use lard to make them authentic. Ann says that lard does, indeed, make cookies with a uniquely light, crisp texture. But it also makes them taste like lard. Her recipe uses a combination of shortening and butter. Two other departures from tradition: To help the cookies keep their shape, Ann’s recipe uses less baking powder than is usually called for. And, to reduce the risk of breakage, instead of dipping the baked cookies in cinnamon sugar they get a coating before going into the oven. This recipe makes about 20 cookies. |
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 Make biscochitos in your favorite shapes. Photo courtesy Cowgirl Way | Pinterest. |
BISCOCHITOS RECIPE
Ingredients extract |
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Preparation 1. STIR sugar and cinnamon together in a small bowl and set aside. 2. BEAT butter and shortening together in a bowl; add 1/4 cup sugar and beat until fluffy. 3. ADD egg, brandy, vanilla and anise; mix until completely incorporated. 4. WHISK together and add the flour, baking powder and salt. Mix just until all ingredients are well blended; do not overmix. Chill dough for 3-4 hours before rolling. 5. PREHEAT oven to 350ºF. Roll dough out on a lightly floured counter to 1/4-inch thickness and cut with cookie cutters. Transfer cookies onto cookie sheets that have been lined with parchment paper or silicone liners. 6. BRUSH each cookie lightly with water, using a pastry brush; sprinkle with the cinnamon sugar mixture. Bake 10 to 12 minutes, until lightly colored. Let cookies cool slightly on cookie sheets, then transfer to a wire rack to cool completely.
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