Biscochitos or Anise Shortbread
Updated: Jan 30
Recipe Disclaimer:
This recipes contains alcohol (rum), not all alcohol will burn off during baking/cooking, trace amounts could remain. Be mindful of the alcohol content in the recipe and take caution with a hot oven when baking Biscochitos or anise shortbread.
The early Spanish brought 'Biscochitos' to New Mexico. In 1989 this anise flavored, crumbly, shortbread was declared the state cookie of New Mexico to keep as a tradition for holidays. I found the first recipe 25 years ago and I make them with butter instead of lard. Other recipes that I found used wine, my biscochitos are made with either brandy or rum. Last, the suggested shape for biscochitos or anise shortbread traditionally was fleur-de-lis or flower. During Xmas, stars and rounds are also used as shapes. Here is some more information and the recipe from the New Mexico State Secretary's Office.
MY RECIPE INGREDIENTS
1 cup butter (Avocado oil is a possible alternative for cholesterol conscious chefs)
1/2 cup brown sugar
1 egg
3 cups flour (Almond flour is an acceptable substitute, I would go half and half.)
3/4 tsp. salt
1 1/2 tsp. baking powder
1 TBS liquid anis
3 TBS brandy (Rum flavoring is an alternative for those who do not cook with alcohol. or are not of legal drinking age).
TOPPING: 1/4 cup brown sugar, 1 TSP cinnamon
STEPS
Measure flour, baking powder and salt in a bowl and mix.
In another bowl, soften butter/avocado oil and cream with 1/2 cup of brown sugar, add egg and mix.
Add half of the flour mix to the creamed butter, mix, then add the rest and mix.
Add anise and brandy or rum flavoring.
Roll out dough on floured surface (if sticky, add flour to the roller.)
Dough should be rolled out to 1/4 - 1/8 in. thickness.
Cut out cookies and bake at 350 degrees for 15 minutes.
Sprinkle topping on cookies before or after cooking. Delicious
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