I had never had a Biscochito cookie until I was staying at Angel Fire Resort in New Mexico a few years ago. Boy, had I been missing out my whole life! Light, crispy but tender, and full of holiday-inspired spices, the traditional southwestern cookie is delicious and delightful. The chef was gracious enough to share the recipe with us.
Biscochitos Cookies
Recipe graciously provided by: Chef Paul Voboril Angel Fire Resort’s Executive Chef.
The cookie is served during special occasions and especially during the Christmas season. It was developed by the residents of New Mexico over the course of centuries, from the Spanish colonists of what was then known as Santa Fe de Nuevo México.
Ingredients:
6 cups all-purpose flour
1 TBS baking powder
1/4 tsp salt
2 cups lard
1 1/2 cups white sugar
2 tsp anise seed
2 eggs
1/4 cup brandy
1/4 cup white sugar
1 TBS ground cinnamon
Directions:
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.
Everyone Around the Table 
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