Orange Star Anise Biscochitos

Biscochitos are the official cookie of New Mexico, a flaky, anise-scented holiday classic with Spanish colonial roots. This version brightens the traditional recipe with orange juice in place of the customary brandy or sweet wine, plus star anise instead of plain anise seed for a deeper, more rounded licorice note. The pairing of warm anise and citrus is a winning combination that’s somehow both old-world and bright.

Vegetable shortening is traditional here. It gives biscochitos their signature shortbread-like crumb that breaks cleanly with each bite. Butter works too if you prefer the flavor, but it changes the texture toward a softer, denser cookie.

The cinnamon-sugar dusting goes on before baking, not after. As the cookies bake, the topping caramelizes slightly into a crackled, sparkling crust on top of the cut-out shapes.

Pro Tips

• Roll the dough between sheets of parchment if it’s sticking. Excess flour on the work surface dries the cookies and makes them crumble at the edges.
• Refrigerate the dough briefly when it gets too soft to handle, exactly as the recipe says. Warm dough tears under the cutter and the shapes lose definition.
• Cover the half of the dough you’re not actively working with. Exposed dough crusts over within a few minutes and turns hard to roll.
• Watch the bake closely. The 8 to 10 minute window is tight; biscochitos go from pale to bronze fast at 350°F (175°C).

Variations

• Use brandy or anisette in place of the orange juice for a more traditional New Mexican version.
• Swap shortening for butter for a richer, more buttery flavor (the cookies will spread slightly more).
• Add a teaspoon of finely grated orange zest along with the spices for an even brighter citrus note.