Description
Biscochitos are traditional New Mexican anise and cinnamon-flavored cookies with a tender crumb and a lightly crisp texture. This recipe combines aromatic anise seeds and fresh orange juice for a unique citrus twist, then dusts the warm cookies with cinnamon sugar for a sweet finish. Perfect for holidays or everyday snacking, these cookies offer a delightful blend of flavors and a satisfying crunch.
Ingredients
Dry Ingredients
- 3 cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon salt
- 1½ teaspoons anise seed
- 2 teaspoons ground cinnamon (for dusting)
- 1⅓ cups granulated sugar (¾ cup + ⅓ cup divided)
Wet Ingredients
- ½ cup vegetable shortening
- ½ cup unsalted butter, room temperature
- 1 large egg
- ½ teaspoon vanilla extract
- ¼ to ½ cup fresh orange juice
- 1 teaspoon apple cider vinegar
Instructions
- Prepare Dry Ingredients: Sift together the all-purpose flour, baking powder, and salt into a medium bowl. Set aside.
- Cream Butter and Shortening: In a large bowl, beat the butter and vegetable shortening with an electric mixer on medium speed until very creamy and smooth.
- Add Sugar and Flavorings: Add ¾ cup of the granulated sugar, the egg, anise seed, and vanilla extract to the creamed mixture. Beat until all the ingredients are well combined.
- Combine Dry Ingredients: Scrape down the bowl’s sides and bottom. Lower the mixer speed to low and gradually add the sifted dry ingredients, mixing just until the dough comes together. Avoid overmixing to keep the dough crumbly as intended.
- Add Liquids for Cohesive Dough: With the mixer still on low speed, beat in ¼ cup of fresh orange juice and the apple cider vinegar. If the dough remains too crumbly, add more orange juice one tablespoon at a time until it forms a firm, cohesive dough.
- Chill the Dough: Divide the dough into two equal portions. Wrap each portion tightly in plastic wrap and chill for at least 30 minutes or up to one day to firm up.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or lightly grease them to prevent sticking.
- Roll and Cut Cookies: Take one portion of chilled dough and roll it out on a lightly floured surface to about ¼-inch thickness. Use a 2½-inch cookie cutter to cut the dough into shapes. Place the cookies about 2 inches apart on the prepared baking sheets.
- Bake the Cookies: Bake in the preheated oven for 10–16 minutes or until the edges are lightly golden. Remove from oven and let the cookies cool on the sheets for 1 minute.
- Dust with Cinnamon Sugar: While the cookies are still warm, mix together the remaining ⅓ cup sugar with the ground cinnamon. Generously dust each cookie with this cinnamon sugar mixture.
- Cool Completely and Store: Transfer the cookies to a wire rack to cool completely. Store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months for longer storage.
Notes
- Adjust orange juice carefully; too much can make the dough too sticky, too little will keep it crumbly.
- For a stronger anise flavor, lightly crush anise seeds before adding.
- Ensure butter is at room temperature for easier creaming and better dough texture.
- Cookies are best enjoyed fresh but freezing extends shelf life without compromising flavor.
- Use parchment paper or grease the baking sheets well to avoid sticking.
