Biscochitos or Anise Shortbread

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.

https://www.sos.nm.gov/about-new-mexico/state-cookie/#:~:text=The%20New%20Mexico%20Legislature%20adopted,maintain%20traditional%20home%2Dbaked%20cookery.

MY RECIPE INGREDIENTS

1 cup butter

1/2 cup brown sugar

1 egg

3 cups flour

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.

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 and cream with 1/2 cup of brown sugar, add egg and mix well.

Add half of the flour mix to the creamed butter, mix, then add the rest and mix.

Add anise and brandy.

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