Alex's Biscochitos

Biscochitos are the official state cookie of New Mexico, and for good reason. These anise-scented shortening cookies shatter when you bite into them, leaving behind a warm hit of cinnamon sugar and that distinctive licorice-like perfume that makes them unlike any other cookie on the holiday table.

The dough comes together by creaming shortening with sugar and anise seed, then alternating flour and fruit juice until it’s stiff enough to roll. That fruit juice (traditionally brandy or wine, though juice works for a family-friendly version) adds just enough moisture to keep the dough workable without making it soft.

Roll the dough between ¼ and ½ inch thick. Thinner cookies will be crispier and more traditional. Dust each one with cinnamon-sugar before baking, not after, so the topping melts into the surface and forms a light crust.

Chef Tips

• Knead the dough only until it comes together. Overworking it develops gluten and makes the cookies tough instead of tender.
• If the dough cracks when rolling, let it rest at room temperature for 10 minutes. Cold shortening dough fights back.
• Traditional shapes include the fleur-de-lis, but any cookie cutter works. Keep shapes simple so the delicate cookies don’t break.
• These store beautifully in a tin for up to two weeks. They actually improve after a day as the anise flavor deepens.

Variations

• Replace the fruit juice with sweet sherry or brandy for a more authentic New Mexican version.
• Add a pinch of ground cloves alongside the cinnamon for extra warmth.