New Mexican Biscochitos (Anise Sugar Cookies)
New Mexican Biscochitos are a cherished traditional cookie that brings a taste of the Southwest right into your kitchen. With a delightful blend of anise seeds and a soft, buttery texture, these cookies make for a perfect treat during holidays and special occasions. Each bite is sweet and aromatic, transporting you to the vibrant culture of New Mexico.
Why make this recipe?
Making Biscochitos is not just about the delicious taste; it’s also about embracing a significant part of New Mexican heritage. Celebrated during weddings, holidays, and festivals, these cookies are a simple way to share joy and tradition with family and friends. Plus, their unique flavor can add a distinctive touch to your baking repertoire.
How to prepare New Mexican Biscochitos
Ingredients:
- 3 cups all-purpose flour 🍞
- 1/2 teaspoon baking powder 📏
- 1/4 teaspoon salt 🧂
- 1 tablespoon anise seeds, lightly crushed 🌱
- 1 cup unsalted butter, softened 🧈
- 1 cup granulated sugar, plus extra for rolling 🍬
- 1 large egg 🥚
- 1 teaspoon vanilla extract 🍦
- 2 tablespoons brandy or orange juice (optional, can be substituted with apple juice) 🍊
Instructions:
- Preheat your oven to 350°F (175°C) 🔥.
- In a large mixing bowl, whisk together the flour, baking powder, salt, and crushed anise seeds 🌾.
- In another bowl, cream the softened butter and sugar until light and fluffy 🥄.
- Beat in the egg, vanilla extract, and brandy (or juice) until well combined 🎉.
- Gradually add the dry ingredients to the wet mixture, stirring until a dough forms 🥯.
- Roll the dough into small balls and then roll them in extra granulated sugar until coated 🍬.
- Place the cookies on a baking sheet lined with parchment paper, spacing them about 2 inches apart 🍪.
- Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden ⏰.
- Allow the cookies to cool on a wire rack before serving 🌬️.
How to serve New Mexican Biscochitos
Biscochitos are best served alongside a cup of coffee or hot chocolate. They also make a wonderful addition to dessert platters or as a sweet gift in decorative tins. Enjoy them freshly baked or at room temperature!
How to store New Mexican Biscochitos
Store your Biscochitos in an airtight container at room temperature for up to a week. For longer storage, consider freezing them. Just place the cooled cookies in a freezer-safe bag or container, and they can last for up to three months ❄️.
Tips for preparing New Mexican Biscochitos
- Make sure your butter is truly softened for easy creaming with sugar.
- Don’t skip the chilling step; if your dough is too soft, refrigerate it for about 30 minutes before rolling.
- Experiment with the amount of anise seeds based on your taste preference—more seeds for a bolder flavor!
Variations
- Swap anise seeds for cinnamon for a different flavor profile.
- Add chopped nuts or dried fruit for extra texture.
- Use different flavored extracts (like almond or orange) for a unique twist.
FAQs
1. Can I make Biscochitos gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free flour blend designed for baking.
2. What can I use instead of brandy?
You can use orange juice, apple juice, or even water if you want to omit it entirely.
3. Why do Biscochitos crumble?
If they are too crumbly, it might be due to overmixing the dough or not enough moisture. Ensure your butter is well-softened and measured accurately.
Enjoy making and sharing these delightful New Mexican Biscochitos! 🍪✨