An anise flavored cookie sprinkled with cinnamon sugar and traditionally made with lard, the official New Mexico state cookie since 1989 and a traditional Christmas cookie.

The biscochito developed in New Mexico over the centuries from the baking of the first Spanish colonists. In 1989 New Mexico made it the official state cookie, the first state to name one, to help keep traditional home baking alive. Biscochitos may sometimes be found at any time of year, but they are a traditional Christmas cookie. In Albuquerque, Celina's Biscochitos sells them from Grandma Maggie's recipe, Golden Crown Panaderia lists biscochitos among what it sells, and Garcia's Kitchen sells them packaged as gifts.

Where to eat Biscochitos in Albuquerque

3 editor picks for Biscochitos in Albuquerque, ranked by editorial score. All Albuquerque signature dishes · Biscochitos across every city.

Make it at home

Serves 362 hrEasy

Ingredients

  • 500g all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 230g lard (or unsalted butter, softened)
  • 200g sugar, plus 50g for coating
  • 1 egg
  • 1.5 teaspoons anise seed
  • 2 tablespoons brandy or sweet wine
  • 1 tablespoon ground cinnamon, for coating

Method

  1. Whisk flour, baking powder and salt. Set aside.
  2. Cream lard and 200g sugar in a stand mixer until fluffy, 3 minutes.
  3. Add egg, anise seed and brandy. Mix to combine.
  4. Add the flour mixture and mix on low until just combined. Chill the dough 1 hour.
  5. Roll out the dough to 1 cm thick on a floured surface. Cut with a fleur de lis or round cutter.
  6. Bake at 175 C / 350 F for 10 to 12 minutes until pale gold at edges.
  7. Mix the 50g sugar with cinnamon. Toss warm cookies in the cinnamon sugar to coat.

Editor tip. Lard makes the canonical version; the texture is sandier and the flavor more savory. Butter works but the cookie loses some of its heritage character.

Common allergens: Gluten, Dairy.