Classic Biscochitos

Biscochitos, the classic New Mexican cookies, are a mainstay during the holidays and special occasions like weddings or anniversaries. Fun fact: They’re also the official state cookie. Biscochitos are flavored with anise seed, orange zest and cinnamon sugar, and what makes them extra special is their melt-in-your mouth texture, which comes from the use of lard rather than butter.

While lard might not be a common ingredient in your baking (aside from maybe pie crust), it’s traditional and key in this recipe. It’s also relatively easy to find in a supermarket or butcher, and I promise you, after one bite, you’ll be glad you sought it out. For a tasty exterior crunch to contrast the sandy crumb, the cookies take a quick bath in cinnamon sugar before they go in the oven. 

You can of course use butter instead of the lard. But you won’t have the same delicate crumb to your cookies. The cookie will be more dense like a traditional shortbread. Shortening is a good substitute for lard because they have very similar fat contents. Although you’ll be lacking in the rich flavor lard or butter lend. 

A great feature of these delicious cookies is that they store beautifully, making it very convenient to bake them ahead of time. Once your cookies have completely cooled, place them in an airtight container and store at room temperature for up to five days. 

Some recipes for biscochitos call for a few tablespoons of wine or brandy in the dough. It’s said that New Mexico is one of the oldest sites of wine production in North America. So it would make sense that they would incorporate it into their most beloved cookie. This recipe has no alcohol in it because it’s not completely necessary for the recipe. However, if the dough seems dry and is not coming together in the mixer, you can add a little wine (or water!) to help.