Biscocitos (Rio Grande Biscuit Cookie)
Submitted by 71717
Rio Grande-style biscocitos with butter, anise seed, and brandy, dusted in cinnamon sugar before baking. Crisp, fragrant, and easy to cut into festive shapes. Makes 3 dozen.
YIELD
3 dozenPREP
20 minCOOK
10 minREADY
30 minThis Rio Grande take on the classic New Mexican biscocito swaps lard for butter and adds a splash of brandy that gives the dough a subtle warmth you can’t quite place but can’t stop reaching for.
Butter creamed with sugar and anise seed forms the rich, fragrant base. Eggs lighten the dough, and brandy is added just until things come together into a stiff, rollable dough. Before cutting into shapes, the rolled-out pastry gets dusted with cinnamon sugar so it bakes right into the surface.
Ten minutes in the oven and you’ve got three dozen crisp, golden cookies with that signature anise-cinnamon combination that belongs at every holiday gathering along the Rio Grande.
Kitchen Tips
- Add the brandy gradually; you want a stiff dough that rolls cleanly, not a sticky mess
- Dust the cinnamon sugar over the rolled dough before cutting for the prettiest, most even coating
- Knead gently; overworking the dough makes these tough instead of tender
- These keep well in a tin for up to a week, which makes them ideal for gifting
Ingredients
Directions
In a medium bowl, sift together the flour, baking powder, and salt.
In a separate bowl cream the butter, 1½ cups of the sugar and anise seed.
Beat the eggs until light and fluffy and add to the creamed mixture.
Add the flour mixture and the brandy, using only enough brandy to make a stiff dough.
Mix until well blended. Knead slightly and roll to ¼ inch thickness.
Combine the cinnamon and remaining sugar, and dust the pastry with the mixture.
Cut into shapes and place on a greased cookie sheet.
Bake in a 350℉ (180℃) oven for 10 minutes or until lightly browned.
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