Bizcochos (Mexican Holiday Cookies)

Submitted by PaulaG

"Yes these are made with lard and no there is no substitute. In authentic Mexican cooking, lard, not shortening, is used. This recipe comes from Seasoned with Sun the El Paso Junior League Cookbook. A co-worker asked me for the recipe and I realized that it wasn't posted anywhere."

 

• Ready In: 30mins
• Ingredients: 8
• Yields: 8 dozen

ingredients

• 473.18 ml lard (no substitute)
• 236.59 ml sweet wine or 236.59 ml any fruit juice
• 473.18 ml sugar, divided
• 14.79 ml cinnamon
• 14.79 ml anise seed
• 2 egg yolks
• 709.77 ml all-purpose flour
• 19.71 ml cinnamon

directions

1. Preheat oven to 350 degrees.
2. Beat the lard until creamy.
3. Mix the wine or fruit juice with 1 cup of sugar, 1 tablespoon cinnamon and anise seeds; add to lard and mix with a wooden spoon.
4. Add the egg yolks; mixing well.
5. Add enough flour to make soft dough; roll out to 1/2-inch thick and cut in desired shapes and place on greased cookie sheet.
6. Bake 15 minutes; checking often to prevent burning.
7. Mix the remaining 1 cup of sugar and 4 teaspoons cinnamon; dredge cookies in the cinnamon sugar mixture while still warm.

Reviews

[Michelle P.]

I believe that many people are confusing this recipe for the New Mexican Biscochitos Recipe. These are Bizcochos, and this recipe is correct, except if at a higher altitude, you need to add a few Tbl Spoons of Flour. New Mexico derived the Biscochitos recipe from the Mexican Bizcochos recipe.

 

[Carol B.]

I read the recipe. I am a Native from New Mexico. I don't want to bash the cookie but this is a recipe I have never seen. I have made Bizcochos for many years and have a passed down recipe. I don't think the recipe is correct in my opinion. I also make and sell these cookies every year along with my other sweets and chile products. I think the recipe should be redone in my opinion. I make these in bulk also. And recipe just doesn't seem right. But for those that have never had an authentic cookie which is our state cookie are missing out on a great cookie.

 

[Boudica]

Chef#1800279396 - Then you're never going to like any biscochos that you get anywhere in southern NM. This is *exactly* the recipe that we all use and have been using for generations. You find the shortbready ones with baking powder in northern NM. Yes, there is a difference between southern and northern NM cuisine.

 

[Kim D.]

I love Mexican cookies and I make a trip to the Mexican bakery about once a month to treat myself. I like Mexican cookies because they aren't too sweet. These cookies were very good. I used grape juice instead of wine because I already had some juice open in the refrigerator. My cookies turned out a little flat, so next time I will roll to about 3/4" thick. Thank you Paula! ZWT3

 

[normadela67]

This recipe did not work for me, it was very sticky until I added about 2 more cups of flour to get it to a pie crust consistency. The cookie should crumble In your mouth when you bite it. That is what I grew up with in El Paso, TX.