Biscochitos Sandoval

In New Mexico, biscochitos aren’t just cookies. They’re the official state cookie, a holiday tradition, and a point of family pride. Every abuela has her own version, and this one carries the Sandoval name.

Lard is the non-negotiable ingredient here. It gives these cookies their signature flaky, melt-on-your-tongue texture that butter simply can’t replicate. Egg yolks enrich the dough, while anise and vanilla add that warm, aromatic flavor that fills the kitchen and makes the whole house smell like Christmas.

Roll them out, cut them into fleur-de-lis or stars or whatever shapes your family favors, and bake until just barely golden.

Kitchen Tips

• Use real lard, not shortening; lard is what gives biscochitos their authentic, flaky crumb
• Cream the lard and sugar until very light and fluffy for the tenderest texture
• Don’t overbake; these should be pale golden, not browned, when you pull them out
• Toss warm cookies in cinnamon sugar for the classic New Mexican finish