I’m so excited to share this New Mexico biscochito recipe with you all

SO excited, because they’re flipping amazing, and one of the few cookies I look forward to all year long.

I grew up eating biscochitos—a delightful little cookie dusted with cinnamon and sugar.

Made right, and your taste buds will dance with delight in a treat so tender and flakey that the cookie practically melts in your mouth.

The name biscochito comes from the Spanish word bizcocho, which means “cake.” So, in English, biscochito means “little cake.” (But honestly, I’d rather eat a dozen of these little cookies than a single bite of cake. They’re that good.)

And if you’re lucky enough to try one of my Tia France’s biscochitos, you’re in even more luck—hers are the literal best I’ve ever tasted. She says she follows this recipe, but I’m certain she adds some sort of magic to hers.

Biscochitos typically emerge around the holidays, or you’ll see them pop up for special occasions.

Because they’re not your every-day cookie, they’ve always been somewhat of a delicacy in my mind.

Another thing that makes biscochitos the creme of the cookie crop is that they’re the official New Mexico state cookie.

And another fun fact for ya: depending on what region you’re from in New Mexico, they’re spelled different (biscochitos, bizcochitos, biscochos, etc.), but still taste pretty much the same.

They’re also made with lard. Yes, straight up lard, and don’t even think about making with anything but lard. Trust me on this. The texture is perfection when you use lard.

You also need to make them with love—not kidding.

One last thing: traditionally, a biscochito recipe is made with anise (a teeny tiny seed that tastes a bit like black licorice). But, I grew up eating them without anise, so that’s how I make these. If you like anise, add it to the mix!

New Mexico Biscochito Recipe



from Simply Simpatico

Course Dessert

Author Jessica Lynn


2 cups lard (like Morrell Snow Cap Lard linked above)

1 cup sugar

2 whole eggs

6 cups flour

3 teaspoon baking powder

1 teaspoon salt

2 teaspoon anise seed (optional)

6 TBS sweet table wine (Mogen David Concord works great)

1 cup sugar (may need a bit more)

4 TBS cinnamon (may need a bit more)


Preheat oven to 350°.

Cream lard and sugar together until creamy. Add egg and beat until very fluffy.

Sift together flour, baking powder, and salt; add to creamed mixture.

Stir and mix in wine (and anise seed, if using) until it's a dough-like consistency (may need to knead).

Roll dough out on floured board to 1/8" thickness. Cut into desired shape; place on baking sheets 1/2" apart.

Combine 1/4 sugar and 1 tablespoon cinnamon; sprinkle on top of each cookie.

Bake for 15-20 minutes or until golden brown.

Combine the rest of the sugar and cinnamon. Once out of the oven immediately cover the entire cookie with cinnamon sugar mix. Enjoy!

Biscochito Handy Helpers

The biscochito recipe is pretty straight forward, but here are a few gadgets that can help take your baking experience to the next level. These tried and true tools will make your baking easier.

Stoneware is awesome for baking like the Large Bar Pan, Shallow Baker, or Large Round Stone; Nylon Turner (my husband’s all-time favorite spatula), Stackable Cooling Rack, a set of Stainless Steel Bowls, and a Sugar Shaker (fill it with cinnamon sugar instead of powdered sugar to make things easier on you).

Let Me Know What You Think!

Have you tried these? I’d love to know what you think of them!

The post A New Mexico Biscochito Recipe appeared first on Jessica Lynn Writes.

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