Cuisine: Albondigas soup, atole, bischochitos, capirotada, carne adovado, chalupas, chicharrones, chile con carne, chile rellenos, green chile stew, menudo, natillas, panoche, posole, tamales
Biscochitos
Biscochitos, also known as biscochos are the state cookie of New Mexico and have a long tradition in the state. The delicately blended little cakes made of sugar, anise and cinnamon spices, and flour are shaped into small diamonds and baked until they are a delicious delicate brown.
Originally introduced to Mexico by Spanish explorers in the 16th Century, they are known by different names in other countries or other cities in the United States.
Names associated with biscochitos are names such as Polvorones, biscochos, Christmas cookie or Mexican wedding cookies. In Spain they are called Mantecosos. This anise and cinnamon flavored, shortbread cookie has been enjoyed by residents as well as many visitors to New Mexico.
Biscochitos (Anise Seed Cookies) Recipe:
1 pound lard
3 teaspoons baking powder
1 1/2 cups sugar
1 teaspoon salt
2 teaspoons anise seed
1/3 cup brandy
2 eggs, beaten
1/4 cup sugar
6 cups flour
1 tablespoon cinnamon
Directions:
1. Cream lard, sugar, and anise seed in a large mixing bowl. Add eggs and beat well.
2. Combine flour, baking powder, and salt in a large mixing bowl.
3. Alternately add flour and brandy to creamed mixture until stiff dough has been formed.
4. Knead dough slightly and pat or roll to a 1/4 inch to a 1/2 inch thickness. Cut dough into desired shapes.
5. Combine sugar and cinnamon in a small mixing bowl. Dust the top of each cookie with a small amount of mixture.
6. Bake in a 350°F oven for 10 minutes, or until cookies are lightly browned.
Yield: 5 dozen Baking Time: 10-12 minutes
Temperature: 350°F, they freeze well
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