New Mexican Biscochitos


  • 1 3/4 cups unbleached all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon aniseed
  • 1/8 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 tablespoon brandy
  • 1/4 cup granulated sugar
  • 1/2 teaspoon ground cinnamon


  1. Mix flour, baking powder, aniseed and salt together in a medium size mixing bowl.
  2. Cream butter and the 1/2 cup sugar in a large mixing bowl.
  3. Stir in the egg and brandy until the ingredients are just blended.
  4. Gradually stir in the dry ingredients and mix well to make a smooth dough.
  5. Cover the bowl with plastic wrap and chill the dough in the refrigerator for 2 hours or overnight.
  6. Roll out the dough, working with one-third of it at a time, to 1/8-inch thick on a lightly floured work surface. Cut the dough with fancy cookie cutters or use a handmade pattern.
  7. Carefully transfer cookie shapes to ungreased cookie sheets and sprinkle with a mixture of the 1/4 cup sugar and ground cinnamon.
  8. Bake cookies in a preheated 350 degrees F oven for 10 to 14 minutes, depending on their thickness, or until golden brown.
  9. Let the biscochitos stand for about a minute and then gently remove them with a spatula to wire racks to cool.
  10. Serve the biscochitos, or store them, once they are completely cooled, in an airtight tin at room temperature for up to 1 week.

Yield: about 3 dozen 2 1/2 to 3-inch cookies

This page may contain affiliate links. Any purchases made through these links help support at no additional cost to you. Please see our Disclosure Policy.

Quick Links

American Regional ~ Appetizers ~ Beverages ~ Bread ~ Candy ~ Cookies ~ Desserts ~ Holidays ~ International Cuisine ~ Main Course ~ Meatless ~ Restaurant ~ Salads/Salad Dressings ~ Sandwiches/Wraps ~ Side Dishes/Veggies ~ Snacks ~ Soup/Stew/Chili ~ Complete Recipe Index

DON'T MISS Weekly Specials
from The Prepared Pantry!
Some items are FREE!