New Mexico's state cookie: a crumbly anise-and-cinnamon shortbread cut into stars and fleur-de-lis, made with lard. Christmas without biscochitos in Santa Fe does not happen.

Biscochitos descend from Spanish colonial bunuelos and southern European butter cookies, adapted in Northern New Mexico with lard (instead of butter) and anise seed. The cookie became the official state cookie of New Mexico in 1989, the first state cookie in the United States, and is a Christmas, baptism and wedding fixture across Hispano families.

Where to eat Biscochitos in Santa Fe

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Make it at home

Serves 361 hr 30 minEasy

Ingredients

  • 1 cup lard (room temperature)
  • 3/4 cup granulated sugar
  • 1 large egg
  • 2 tablespoons anise seed
  • 2 tablespoons sweet wine or brandy
  • 3 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 cup sugar mixed with 1 tablespoon ground cinnamon for dusting

Method

  1. Cream lard and sugar in a stand mixer 5 minutes until pale and fluffy.
  2. Beat in egg, anise seed and brandy until combined.
  3. Whisk flour, baking powder and salt; add to wet mixture and mix until dough comes together.
  4. Wrap and refrigerate 30 minutes.
  5. Roll to 1/4-inch thickness on a floured board; cut into stars or fleur-de-lis shapes.
  6. Bake at 350 F for 10 to 12 minutes until bottoms are lightly golden; while warm, dust generously in the cinnamon sugar.

Editor tip. Lard, not butter; the texture and flavor of a real biscochito depend on it. Manteca brand or rendered leaf lard works best.

Common allergens: Gluten, Anise.