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Competition Biscochitos in New Mexico ~ A Holiday Tradition

November 24, 2010

Competition Biscochitos

Competition for the best biscochito is brutal, particularly at Christmas time. The older women in my neighborhood offered some pretty good bribes for my vote but I was no fool. I always made sure to vote for Jennie who lived in the house next to me. Her biscochitos weren’t the absolute best but the tamales she bribed me with were better than my Mom’s.

I cheat and use Irish Whiskey or Amaretto instead of the brandy. Some people use a sweet sherry or marsala. Experiment with whatever you’ve got in the house. The recipe makes a lot because no one would be scandalous enough to be without biscochitos to offer during the holidays.

Yield: 5 dozen
Baking Time: 10-12 minutes
Temperature: 350°F

1 pound lard
3 teaspoons baking powder
1 1/2 cups sugar
1 teaspoon salt
3 teaspoons anise seed
1/2 cup brandy*
2 eggs, beaten
1 cup sugar
6 cups flour
1 tablespoon cinnamon

1. Cream lard, sugar, and anise seed in a large mixing bowl. Add eggs and beat well.

2. Combine flour, baking powder, and salt in a large mixing bowl.

3. Alternately add flour and brandy to creamed mixture until stiff dough has been formed.

4. Knead dough slightly and pat or roll to a 1/4 inch to a 1/2 inch thickness.

5. Combine sugar and cinnamon in a small mixing bowl. Dust the top of each cookie with a small amount of mixture.

6. Bake in a 350°F oven for 10 minutes or until cookies are lightly browned.

One Comment leave one →
  1. April 18, 2010 12:39 am

    Such competition. Friendly and fun times. Susan Loomis has a story in her French Farmhouse cookbook about a recipe she had to wait and wait and wait to get. Can’t remember the recipe, but it was a good story. I’ll try to remember to look it up.

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