Biscochitos a.k.a. Bizcochito Cinnamon Cookies.
Biscochitos also known as Bizcochito Cinnamon Cookies are said to have originated in New Mexico. In fact they are called the state cookie of New Mexico. Traditional recipes usually call for the use of lard but I substituted butter for the recipe found below. These cookies are traditionally rolled out and cut into shapes like stars, flowers, etc. I used a star cookie cutter and a round cookie cutter.
Most recipes call for cinnamon and anise to be added. I didn’t have an anise on hand so I added all cinnamon instead. It is up to you.
I took these cookies out before they started to brown because I wanted them to be soft cookies. If you prefer crisp cookies leave them in the oven until they start to brown around edges.
- ½ cup salted butter (1 stick), softened
- ½ cup sugar
- 1 egg yolk
- 1 Tablespoon milk
- 1½ cups all purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon cinnamon
- ¼ teaspoon anise seed (optional)
- 2 Tablespoons sugar
- ½ teaspoon ground cinnamon
- Preheat oven to 350 F. degrees.
- In a mixing bowl cream butter and sugar together using an electric mixer. Add egg yolk, milk and vanilla and mix in.
- Add flour, baking powder, cinnamon, and anise seed (optional) and mix until ball of dough forms.
- Place dough onto a well floured surface and roll dough out using a rolling pin to ¼" thick. Cut into shapes using cookie cutters.
- Transfer to cookie sheet. Place about 1" apart.
- Mix cinnamon and sugar topping together and sprinkle over cookies.
- Bake for 8-10 minutes.