Bizcochitos Recipe

Joe Reider, Austin Realtor
Dec 23
3 min read

A Classic Cookie Difficulty: ★★★★★ Required Patience: ★★★★★

The bizcochito (also spelled biscochito) is the first state-designated cookie in the United States; this one officially belongs to New Mexico since 1989. Before you ponder what Texas's state cookie is, as of this blog posting, there isn't one, which I was surprised by since there is a whole host of other foods and state symbols making the Texas list. I encountered my first bizcochito while on vacation in New Mexico after buying a package of them, mainly because they looked interesting. Plus, I never met a cookie I didn't enjoy. Bizcochitos are popular at the holidays, but after one bite, you may find them making appearances throughout the year. More on bizcochito history here. I'm hooked on the unique sugar-cinnamon-anise flavor trifecta. Anise hater? Don't let this ingredient deter you from trying these; I found the flavor to be quite light (not overpowering) while giving the bizcochito its unique earthy-sweet flavor profile. I later discovered this shortbread-like cookie is a kissing cousin of the Polvorone, which I posted back in 2022. Our friend Angie has been making these cookies since she was a child. Angie gave us a few tips on how to bring out the best flavors in this tasty treat. This recipe is her Grandmother, Maria's, so I've adhered to the special preparation techniques, which I've included below.

Time To Prepare:

2-3 hours. Dough can be made up to 1 day in advance.

Foodie Tips:

Lard vs. butter? We went with lard as Angie said it would result in a more tender, pliable dough. Either way, you can't lose.
The typical bizcochito is star, diamond, or circle-shaped with scalloped edges. I used some of my holiday-themed cutters, such as the mini gingerbread man, to amp up the holiday spirit.

Ingredients: 6 Cups | All-Purpose Flour, Sifted

What To Do: 1. Preheat your oven to 350°F.

2. Sift the flour with the baking powder and the salt.

3. Prepare the anise by lightly toasting it in a pan over medium heat for 2-3 minutes, until fragrant. Stir the anise often to prevent burning. After toasting, grind the anise to release its flavor. You can use a mortar and pestle or a rolling pin to grind.

4. In a large bowl, mix/cream on medium speed the lard with the sugar and the anise seed. A KitchenAid® mixer works great. 5. In a small, separate bowl, hand-beat the eggs until light and fluffy, and add them to the creamed mixture. 6. To the large bowl, add the flour mixture and brandy to the creamed mixture in 2-3 alternating groups and mix well.

7. Place the prepared dough on some Saran Wrap and shape it into a ball. Completely cover the dough with the wrap and place it in the fridge for at least 30 minutes to 1 hour, and no more than 24 hours. This step ensures the flour can fully hydrate and is one of the tips Martha Stewart advocates. 8. Make your topping by mixing the sugar and cinnamon in a shallow plate or dish. Set aside. 9. Preheat your oven to 350ºF. 10. While the oven is preheating, remove the chilled dough and roll it with a rolling pin to about ¼ inch in thickness. Note: If your dough was chilled for more than an hour, you may find it sticks to your rolling pin. I let the dough rest to room temperature, and things rolled just fine. Cut your shapes and place them on an ungreased cookie sheet. 11. Bake about 9 minutes, checking often to make sure the cookies are not browning too much; you'll want the bottoms to start to get a little color while the tops remain a light, golden brown.

12. Remove from the oven and let them cool slightly. While still warm (not hot), dip them in the cinnamon-sugar mixture and return to a cooling rack to rest. The warmth helps the sugar mixture stick to the cookies as they cool, ensuring a proper coating.