Bizcochitos are cooked for friends and family in the Hispanic Southwest. Declared “New Mexico’s Official State Cookie” in 1989, these sweet bites were introduced by Spanish conquistadores more than 400 years ago. Bizcochitos originated in Andalusia, Spain, and were originally made with lard, which created a lighter confection than those typically eaten today. Bizcochitos are often given as heartfelt gifts, and no Hispanic celebration in the Southwest is complete without these delicate anise-flavored gems.
Recipe Servings: 40
Prep Time
15 minutes
Cook Time
12 minutes
Total Time
27 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 3–4 cups all-purpose flour
- 2 tsp baking powder
- ¼ tsp salt
- 1 cup shortening, melted
- 1 cup white sugar
- ½ cup brown sugar
- 2 eggs
- 1 tsp anise seeds
- ½ cup water
- 1 cup milk
- 1 tsp cinnamon
Directions
- Preheat oven to 350°F. Grease two large baking sheets.
- Sift flour, baking powder, and salt.
- Simmer anise in water to draw out flavor. Let cool.
- Firmly whisk shortening with both sugars until whipped and combined. Add eggs and milk.
- Remove anise pods from water and add to the egg mixture, beginning with ¼ cup. Add up to a ⅓ cup of anise liquid.
- Gradually stir in flour to create a soft dough.
- Roll out dough on floured surface, ¼ inch thick. Use various shaped cookie cutters to create individual cookies.
- Place cookies on a baking sheet. Lightly dust each bizcochito with cinnamon.
- Bake 10–12 minutes until light gold. Cook on wire racks.
Recipe introduction and directions © Copyright 2016-2025 World Trade Press. All rights reserved.