November 26, 2019
0 Ratings
  • Prep time 20 minutes
  • Cook time 15 minutes
  • Serves 12
Author Notes

A Cookie with a History
The biscochito is a crisp, lard or butter-based cookie, flavored with cinnamon and anise. It is a variation of the traditional Mexican wedding cookie. The Spanish conquistadors and colonists brought both recipes to the new world. The name is based on the diminutive form of the word bizcocho (biscuit).

Few people have heard of biscochitos (aka Bizcochito) outside of New Mexico. This regional treat is traditionally served during celebrations, especially, Christmas. It has been the official state cookie of New Mexico since 1989, when New Mexico became the first state to choose a state cookie.

The original recipe arrived in New Mexico with the Spanish colonists that settled the Rio Grande valley around Española and Santa Fe. It evolved over the centuries, influenced by local and indigenous culinary traditions, and successive family matriarchs applying their ‘spin.’ (History and recipe from

- Submitted by Susan Martin —iSchool Staff Connection

What You'll Need
  • 1 pound lard
  • 1 cup sugar
  • 2 teaspoons anise seed, crushed
  • 3 large eggs
  • 2 ounces brandy
  • 6 cups flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup sugar, mixed with 1 tsp cinnamon
  1. Cream lard and sugar together with a mixer until fluffy. Add anise, eggs and wine. Mix thoroughly.
  2. Sift flour, baking powder and salt together. Combine with lard mixture. Blend thoroughly to create dough.
  3. Roll out very thin, about 1/8” – 1/16.” Cut with desired cookie cutter shapes.
  4. Press each cookie in cinnamon sugar to coat. Place sugar side up on a cookie sheet.
  5. Bake at 350º for 12 to 15 minutes, until lightly brown (think light adobe)

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