10+ New Mexico Biscochitos Recipe. Learn how to bake the official state cookie with our authentic recipe, expert tips, and fun variations. These delicious new mexico shortbread cookies are flavored with anise and covered in cinnamon sugar.

This classic recipe appears in the best. Our biscochito is a traditional new mexican cookie that we make fresh daily. Why not make a resolution to bake them all year long?
This Winter, I’ve Made A Homemade Biscochito Cookie Recipe That Is Sure To Be A Crowd Favorite.
We developed this recipe using john morrell snow cap lard. Biscochitos are an odd little cookie made with anise, lard (yes, lard) and brandy. This amazing cookie uses flavors of anise and cinnamon to bring a rich, spiced, crispy cookie.
New Mexico’s State Cookie Usually Appears Only During The Holidays.
Want to learn how to make the new mexican state cookie? Yep, the official state cookie of new mexico is the biscochito cookie! Biscochitos are as ubiquitous to local cuisine around the holidays as tamales and pozole.
No Celebration Is Complete Without Biscochitos, And We Have You Covered With This Recipe.
Why not make a resolution to bake them all year long? Perfect for coffee or tea, and the perfect size to enjoy! A new mexican holiday season is not complete without biscochitos.
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.
The addition of orange zest gave the cookies a bright. They're perfect for using your favorite cookie cutters this. This is the best new mexico biscochito recipe you'll ever taste!
In This Recipe, We Learn How To Make The State Cookie Of New Mexico:
Learn how to bake the official state cookie with our authentic recipe, expert tips, and fun variations. These ice cream cookie sandwiches not only had two delicious biscochito cookies but vanilla ice cream with crushed biscochitos inside. We prefer the flavor and texture lard gives these cookies, but ⅔ cup of softened unsalted butter or vegetable shortening can be.


