(December 14, 2015)—When it comes to New Mexico cooking, whether you’re baking or cooking on the stovetop, there’s something special about how we do everything. This fantastic recipe only adds to our uniqueness, as the Biscochito cookie became our state cookie in 1989.
Ingredients for double recipe. Use half measurements for single recipe
- 6 Extra Large Eggs
- 2 Cups Sugar
- 2 Teaspoons Vanilla Extract
- 1 1/2 Cups manteca (lard)
- 1/2 cup butter
- 6 1/2 cups Flour
- 2 teaspoons Baking Powder
- 2 tablespoons Crushed Anise Seeds
Combine eggs ,sugar, vanilla, butter and manteca (lard) and mix thoroughly.
After eggs, sugar, vanilla, butter and manteca mixture are mixed thoroughly, add the baking powder and flour. Mix in anise seeds. Mix into a dough, it should be the consistency of a pie crust.
Roll out dough to your preferred thickness, cut cookies, then dip in a mixture of sugar and cinnamon before baking.
Bake at 350 for 13 to 16 Minutes