New Mexico Christmas Cookies – A recipe for some delicious biscochitos!
Biscochitos are New Mexico’s recognized state dessert. Typically offered at Christmas, wedding ceremonies, and any other special events, biscochitos are really a type of sweet cake. However, unlike conventional shortbread cookies, this particular recipe could be a bit tricky to make.
Eventually you learn to get a feel for that mass and it will get simpler. Learning how to make these kinds of delicious little snacks is well worth the work.
Biscochitos have a long history that extends to Spain. Known across the ocean as mantecosos (meaning buttery in Spanish), these types of small sandwiches are occasionally known as Mexican wedding sandwiches. Actually, the name of this delicious little dessert is responsible for a lot of discussion.
In northern New Mexico, they are known as biscochitos, and biscochos in the southern part of New Mexico. If this dessert became the official state dessert in 1989, the state legislature needed to debate how the royal title is spelled. The Senate ultimately selected bizcochito, although it is still seen with numerous spellings.
Biscuits Recipe
This particular wonderful little dessert is great with espresso, tea, or maybe a glass of wine.
What do you need
a pound of bacon
A heaping cup of white sugar
three eggs
a teaspoon of salt
Six teaspoons of anise seeds
Six cups of white flour
Three teaspoons of baking powder
1/8 cup lemon juice concentrate, partially thawed
1/8 cup of red wine
Four teaspoons of cinnamon
3/4 cup powdered sugar
the way you do
Mix the bacon with a mixer on medium-high heat. The lard should become smooth in consistency; this can take up to 10 minutes. Add the sugars and combine well with the lard, scraping down the edges of the dish frequently.
Add the eggs individually, combining thoroughly each time. Add sodium and mix. Include the following components in this order: flour, anise, baking powder. Keep mixing well. Include lemon juice concentrate and wine. Beat the mixture before the dough separates from the sides of the combo plate.
Moisten fingertips and work surface. Move the dough between two pieces of plastic wrap. (Hint: It will help to lightly flour the bottom of the plastic wrap.) Try to touch the dough as little as possible while shaping it into a rectangular shape and punch it down until smooth.
A marble moving pin is more effective due to its excess weight and temperature to move. You want the dough to be about a half inch thick. Reduce the dough in groups. Place each quarter in cinnamon sugars and hang lightly on a greased dessert plate.
Using a small, sharp blade, cut each quarter into strips about 1-inch wide. Flip the support over and cut the other way so you end up with small pieces. Make 4 small cuts towards the center of each bit. Using your thumb and forefinger, lift the sides toward the center, creating a rosette.
Bake the sandwiches about thirteen minutes or even before the edges are browned. Your time may vary depending on the heat of the oven. Complete sandwiches must be crispy.