Bizcochitos - My Favorite Holiday Cookie (after sugar cookies of course!)

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Bizcochitos (biz-co-chee-toes) have been a family favorite for as long as I can remember.

The New Mexico State Legislature voted them the New Mexico State Cookie! And once you have tasted one, you will know why!

Every person I have ever baked a batch for has begged me for more!

The cookie is light and flakey - a cross between a crunchy sugar cookie and a flakey pastry - and is flavored with anise and cinnamon. And the heady fragrance of these cookies baking will send you right over the edge into becoming a cookie monster like me!

Bizcochitos

Ingredients:

1 cup white granulated sugar

1 1/4 cup lard OR (1 1/3 cup Crisco shortening)

1 large or extra large egg

1 1/2 teaspoon vanilla

1/8 cup brandy or other liqueur such as Kirschwasser

3 teaspoons whole anise seed

3 cups all purpose flour - King Arthur is my favorite

1/2 teaspoon baking powder

1/2 teaspoon salt

For topping:

1 teaspoon cinnamon

1/2 cup white granulated sugar

Demura Sugar

Mix, cut and bake:

Pre-heat oven to 350 degrees

Cream together in a large mixing bowl: 1 cup white sugar, lard (shortening) egg, vanilla and brandy. Cream until mixture is light and fluffy.

Mix in the anise seeds.

Mix together the flour, baking powder and salt in a small bowl.

Add the flour mixture to the creamed sugar/lard (shortening) mixture. Start the mixing with a spoon if you like, but the mixture is best mixed by hand. It will remind you a bit of pie crust dough actually. Treat it very much the same. Don't overwork it.

Dust a work surface or wooden board with flour. Divide the dough into three pieces. Roll the first piece to between 3/16th to 1/4" thick.

At this point you can simply cut the rolled dough into squares or cut out using pretty cookie cutters. I usually use a simple cookie cutter as the dough is quite tender.

Place the cookies on a parchment lined cookie sheet.

Mix the sugar and the cinnamon together. I usually place mine in a re-purposed spice jar with a "sprinkle" lid.

Sprinkle the mixture over the cookies on the tray and then top with a pinch or two of the demura sugar crystals.

Note: Demura sugar is not traditional but I love the extra crunch and sweetness it adds. If you don't have demura sugar, you may use large crystal decorative sugar or bake the Bizcochitos with only the sugar/cinnamon topping - which IS traditional!.

Bake cookies for 9 to 10 minutes or until they are firm and just browning around the edges.

Recipe makes about 6 to 7 dozen 2" to 3" cookies.

Those look delicious! Thanks

Those look delicious! Thanks so much for joining my the Farmer's Daughter Cookie Swap Blog Hop!

Hold your horses, little

Hold your horses, little lady.

These look like extra festive snickerdoodles with party juice in them! Cathie will DIE to have these! I think I'll bake them so she doesn't. Thank you for this.

By extra-large egg, I'm assuming you mean chicken? Not Rhea or Ostrich, right?

thank you for sharing this

thank you for sharing this recipe! I'm desperate to get in the kitchen and do some baking (bubba isn't being agreeable), so I'm putting these on the list for Thursday, when I have a {mostly} child-free day

This recipe looks fabulous!

This recipe looks fabulous! It's going straight into my Recipes to Try folder. I've never heard of Bizcochitos before.

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