Bourbon Biscochitos
If you’ve ever wandered through the culinary traditions of the American Southwest, you’ve likely encountered biscochitos, New Mexico’s state cookie. These delicate, flaky treats are the epitome of holiday cheer and pure indulgence.
Made with the surprising richness of lard and kissed with cinnamon-sugar, biscochitos are a nod to the region's Spanish roots and a mainstay at celebrations.
But what if we told you that adding a splash of bourbon could take these cookies to a whole new level of flavor? That’s right—our twist on this cherished recipe introduces the smooth, caramel warmth of bourbon, creating a cookie that feels like a warm hug from the Land of Enchantment itself.
INGREDIENTS
- 6 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 pound lard (2 cups) at room temperature
- 1 cup white granulated sugar
- 3 large eggs
- 1½ tablespoons ground anise seeds
- 4 to 5 Tbsp. Eureka Gold™ Bourbon
- Orange zest (Optional)
Topping
- 1 Tbsp cinnamon
- 1 cup white granulated sugar
DIRECTIONS
1. In a large mixing bowl, sift together 5 cups flour, baking powder, and salt.
2. In a separate bowl, beat lard with an electric mixer or by hand, gradually adding sugar until extremely light and fluffy; about 5 minutes. Stop mixer every couple minutes to scrape down sides of mixing bowl.
3. To the wet mixture, add eggs, beating in each one before adding the next. Add in crushed anise seed, bourbon and optional orange zest.
4. To the wet mixture, begin to add in dry ingredients one cup at a time. Mix to combine. Do not overmix. Your dough should be a thick cookie dough consistency. Add more flour if needed.
5. Separate dough into thirds. Roll into discs, wrap in plastic and refrigerate a minimum of 3 minutes, but preferably over night.
6. When ready to bake, preheat oven to 350° F.
7. Use the 6th cup of flour for your rolling surface. Roll dough out to ¼ inch thick on floured work surface and cut into favorite shapes, then arrange on an ungreased cookie sheet. Bake for 12 minutes. Set a timer to monitor your oven the first round.
8. Combine one cup of sugar and the cinnamon in a bowl. Place cookies in the bowl of cinnamon sugar while they are still warm. Coat gently and generously.
7. Place coated cookies on cooling rack.
Enjoy these cookies room temperature. These cookies freeze very well - so make them ahead of time!
Cheers!
(Makes 4 to 6 dozen cookies depending on cookie cutter size.)