BISCOCHITOS
Steps:
- Sift flour, baking powder, and salt. Cream the lard with sugar and anise seed on medium speed. In a separate bowl. beat eggs until light and fluffy. Add beaten eggs to creamed mixture. Mix together well, adding wine to form a stiff-like dough, add more wine, if necessary.
- Refrigerate dough overnight.
- Preheat oven to 350 degrees F.
- Remove dough from refrigerator and let stand for a while, until dough is soft enough to roll. Divide dough in quarters and roll to about 1/16 to 1/8-inch thickness. Cut with cookie cutter and place on cookie sheet. Bake for 12 to 15 minutes or until bottom of cookie is golden brown. Meanwhile, mix together the sugar and cinnamon in a bowl. Drop the baked cookies into sugar and cinnamon mixture and set aside to cool.
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
NEW MEXICO BISCOCHOS
A melt in your mouth shortbread style cinnamon cookie. It is made traditionally for the Christmas season in New Mexico households. I obtained this recipe from a friend, Namoi, who was born and raised in NM.
Provided by JERSEY FLOURCHILD
Categories Dessert
Time 30m
Yield 120 cookies
Number Of Ingredients 12
Steps:
- Sift flour, baking powder and salt together in large bowl, set aside.
- In mixer bowl beat the lard and sugar together until light and fluffy.
- Add the egg yolks, cinnamon, anise extract and juice/wine. Mix till incorporated.
- Add flour mixture to lard mixture and mix well.
- Roll dough out onto floured counter top to 1/2" thickness. I work half the dough half at a time, rolling into a large square. Cutting into strips about 1 inch wide, then cut those strips into 2" cookies. (A ruler works great!).
- Place cookies on an ungreased cookie sheet and bake at 400°F for about 8-10 minutes.
- While cookies are warm roll them in cinnamon sugar.
Nutrition Facts : Calories 67, Fat 3.5, SaturatedFat 1.4, Cholesterol 6.4, Sodium 28.8, Carbohydrate 8, Fiber 0.3, Sugar 3.1, Protein 0.7
CALABACITAS
Make and share this Calabacitas recipe from Food.com.
Provided by vlynn
Categories < 60 Mins
Time 1h
Yield 2-3 serving(s)
Number Of Ingredients 10
Steps:
- In a skillet, saute the onion and garlic in the butter until nearly tender, about 3 minutes, stirring frequently.
- Add remaining ingredients except cheese and simmer uncovered for 15-20 minutes until squash is tender.
- Top with the grated cheese and heat until the cheese is melted.
- Serve as a side dish or in flour tortillas smothered in green chili and topped with more grated cheese.
Nutrition Facts : Calories 379.4, Fat 23.6, SaturatedFat 14.3, Cholesterol 64.2, Sodium 1133.2, Carbohydrate 33.3, Fiber 5.1, Sugar 9.2, Protein 14.8
BISCOCHITOS - NEW MEXICO'S STATE COOKIE
If you like snickerdoodles, you will love these tasty treats! NOTES: Biscochitos are the state cookie of New Mexico for a good reason - they're simply delicious! They are easy and fun to make, especially at Christmas time, and they store well in a tin or cookie jar for at least 2 weeks (they've never lasted longer than that at my house!). The lard is a key ingredient, important in the texture and flavor of the final cookie, so please do not replace it with another type of fat!
Provided by coolbee
Categories Dessert
Time 35m
Yield 50 cookies, 25 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- Sift flour with baking powder and salt.
- In a separate bowl, using an electric mixer on medium speed, cream lard with sugar and anise seeds until fluffy.
- Beat in egg until incorporated.
- On low speed, add milk and flour mixture to lard mixture until incorporated.
- Turn dough out on lightly floured board, knead gently to form a ball, then press to 1/4 inch thickness.
- Cut into shapes OR roll into balls (~1 inch in size).*.
- Toss shapes in cinnamon and sugar topping.**.
- On greased baking sheets, bake for 13 to 15 minutes at 350 degrees F or until bottoms of cookies are lightly browned. Yield: about 50 small cookies.
- *If you roll them into balls, be sure to press them down slightly with a fork after positioning them onto baking sheets.
- **The easiest way to do this is to put several balls/shapes and the cinnamon and sugar into a small tupperware container. Put the lid on and shake gently.
BISCOCHITOS
Biscochitos are the state cookie of New Mexico. They traditionally use lard, but in this version from Wayne Harley Brachman's Cakes and Cowpokes, they are made with butter. I made this to serve at a Posada Celebration in the shape of stars - beautiful and delicious! (Chilling and rolling times are included in the preparation time).
Provided by Acerast
Categories Dessert
Time 4h10m
Yield 30 2 1/2-inch cookies, 15 serving(s)
Number Of Ingredients 11
Steps:
- Put the flour, 3/4 cup of the sugar, the baking powder, salt, and 1/2 teaspoon of the anise in a large bowl and whisk to blend.
- In a small bowl, cut the butter into pea-sized pieces.
- Using a pastry blender or your fingertips, work the butter into the flour mixture until it resembles coarse meal.
- Add the egg yolk, vanilla, and ice water and mix with your fingers just until the dough comes together into a ball.
- Working on a lightly floured surface, take egg-sized pieces of the dough and smear them away from you with the heel of your hand into 6-inch streaks. (This step helps to achieve the layered texture of the authentic cookie without using lard).
- Scrape up all the streaks of dough and pile them on top of one another to form a disk.
- Wrap in plastic wrap and refrigerate for at least 2 hours or overnight.
- On a portable (this will be refrigerated again), lightly floured surface, roll the dough to a thickness of 1/4 inch.
- Refrigerate for 30 miutes, or until firm.
- Set a rack in the middle of the oven and preheat to 375°F.
- Line a cookie sheet with parchment paper or use a non-stick cookie sheet.
- With a cookie cutter, cut out 2 1/2-inch circles (I use stars), and place them on the cookie sheets about 2-inches apart.
- Chill the cookies 10 minutes before baking.
- Reroll the scraps of dough and cut out more cookies, chilling before baking.
- Meanwhile, mix the remaining 1 Tablespoon ground anise and 2 Tablespoon sugar together in a small bowl.
- Sprinkle a thin layer of the sugar mixture over the cookies.
- Bake for 10 minutes, or until lightly browned around the edges.
- Cool on the pan on a wire rack.
- May be store at room temperature, well-wrapped, for up to 5 days.
Nutrition Facts : Calories 193.5, Fat 9.8, SaturatedFat 6, Cholesterol 38.4, Sodium 33.8, Carbohydrate 24.8, Fiber 0.5, Sugar 11.8, Protein 2.1
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- In a medium bowl, sift together flour, baking powder, and salt. Whisk in the crushed anise and orange zest.
- In a separate large bowl, combine the sugar and lard. Then, using an electric mixer, beat the lard and sugar until light and fluffy - about 3 minutes. Add the egg and vanilla and beat to combine. Gradually beat in the flour mixture and stop as soon as mixture is combined. Dough will be crumbly and more like a pie crust dough and than a normal cookie dough (see picture in post above).
- Using your hands, work the dough into a ball, like you would a pie crust, incorporating all the loose pieces of flour mixture. Then, wrap in plastic and refrigerate dough for 30 minutes.
- Preheat oven to 350 degrees Fahrenheit. Line baking sheet with parchment paper or silpat. In a small bowl, combine the sugar and cinnamon for topping.
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3.3/5 (17)Category DessertCuisine New MexicanTotal Time 50 mins
- Add lard to a to a bowl and beat with an electric or stand mixer. Slowly add in 1/2 cup of sugar and continue beating for 8 – 10 minutes, until mixture is fluffy and light.
- Slowly add in flour mixture, beating well after each addition, and scraping the sides of the bowl as you go. Continue until mixture is fully incorporated and dough is similar to pie-crust.
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