Cook's Country
New Mexico Biscochitos
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1¾ cups (8¾ ounces) all-purpose flour
¼ teaspoon baking powder
¼ teaspoon plus pinch table salt, divided
1½ teaspoons anise seeds
⅔ cup (4⅔ ounces) lard
¾ cup (5¼ ounces) sugar, divided
1 large egg
½ teaspoon vanilla extract
¼ teaspoon ground cinnamon
Anweisungen
1. Whisk flour, baking powder, and ¼ teaspoon salt together in bowl; set aside. Place anise seeds in zipper-lock bag, seal bag, and crush seeds coarse with rolling pin or meat pounder.
2. Using stand mixer fitted with paddle, beat lard, ½ cup sugar, and crushed anise seeds on medium-high speed until light and fluffy, about 3 minutes. Add egg and vanilla and beat until combined, scraping down bowl as needed. Reduce speed to low, slowly add flour mixture, and mix until just combined.
3. Turn out dough onto counter. Divide dough in half (about 9 ounces per half) and roll each half into 6-inch log. Wrap dough logs tightly in plastic wrap, roll against counter to form tight cylinder, and refrigerate until firm, at least 3 hours or up to 3 days.
4. Adjust oven rack to middle position and heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Slice dough logs into ¼-inch-thick rounds, rolling logs as you cut to keep circular shape of dough. Evenly space cookies on prepared sheets (about 24 cookies per sheet). Bake cookies, 1 sheet at a time, until edges are lightly browned, 13 to 15 minutes, rotating sheet halfway through baking. Let cookies cool on sheets for at least 5 minutes.
5. Combine cinnamon, remaining pinch salt, and remaining ¼ cup sugar, in shallow dish. Gently toss cookies, a few at a time, in cinnamon sugar. Transfer to wire rack and let cookies cool completely, at least 30 minutes, before serving. (Cookies can be stored in airtight container for up to 3 days.)
Notizen
We developed this recipe using John Morrell Snow Cap Lard. We prefer the flavor and texture lard gives these cookies, but ⅔ cup of softened unsalted butter or vegetable shortening can be substituted, if desired.
WHY THIS RECIPE WORKS Biscochitos are cinnamon-and-anise-flavored shortbread cookies that have rightly earned the title of New Mexico’s state cookie. While many home cooks prepare the cookies with butter and shortening, we preferred the delectable savory-sweet flavor of cookies made with lard (rendered pork fat). We shaped the dough into logs to chill so that we could slice and bake the cookies for clean, crisp edges. Tossing the baked cookies in cinnamon sugar gave them a sweet-spicy, crunchy exterior.
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