New Mexican Biscochitos (Anise Sugar Cookies)
Step-by-step instructions
- Preheat your oven to 350°F (175°C).
- In a medium bowl, whisk together the flour, baking powder, and salt until well combined.
- In a separate large bowl, cream the softened butter and sugar together until the mixture is light and fluffy.
- Beat in the egg, followed by the vanilla extract, crushed anise seeds, and optional brandy.
- Gradually incorporate the dry ingredients into the wet mixture until fully combined.
- Divide the dough into two portions, wrap each in plastic wrap, and chill in the refrigerator for at least 1 hour.
- On a lightly floured surface, roll out each portion to about 1/4 inch thickness.
- Cut the dough into traditional shapes such as circles or crescents.
- Roll each cookie lightly in granulated sugar and place them on an ungreased baking sheet.
- Bake for 12-15 minutes, or until the edges are lightly golden.
- Remove from the oven and transfer to a wire rack to cool completely.
Best ways to enjoy it
Biscochitos are delightful on their own, but there are plenty of creative ways to serve them! Consider dusting them with a little more granulated sugar right before serving for a beautiful presentation. Pair them with a steaming cup of cappuccino, hot chocolate, or spiced tea to enhance the anise flavor. For a festive touch, serve them alongside other traditional treats during celebrations.
How to store
To enjoy your biscochitos well beyond their initial baking, proper storage is key. Place cooled cookies in an airtight container at room temperature, where they can stay fresh for up to a week. For longer storage, consider freezing them. Just layer the cookies between sheets of parchment paper in a freezer-safe container—this way, you can enjoy freshly baked flavors anytime you like!
Helpful cooking tips
Achieving the best results with your biscochitos involves a few tricks to keep in mind. Make sure your butter is properly softened; this really makes a difference in the creaming process. When rolling out the dough, dust your work surface with flour to prevent sticking. If you’d like to enhance the flavor further, consider toasting the anise seeds lightly before crushing them to release their essential oils.
Creative twists
Feeling adventurous? Experimenting with different flavors can add a fun twist to this recipe. Instead of anise seeds, consider using ground cinnamon or nutmeg for a warm spice blend. You could also glaze your biscochitos with a simple icing or drizzle melted chocolate for an entirely new taste experience. For a citrus kick, adding a dash of orange zest can elevate these cookies beautifully!
Common questions
How long does it take to prepare these cookies?
From start to finish, including chilling time, you’ll need about 2 hours, most of which is passive chilling time.
Can I substitute the anise seeds if I don’t like them?
Absolutely! You can use different spices like fennel seeds, cinnamon, or even vanilla extract if you prefer a milder flavor.
How can I safely store these cookies?
Keep them in an airtight container at room temperature for up to a week, or freeze them to extend shelf life.
With these delightful New Mexican biscochitos at your fingertips, your baking adventures are sure to bring joy to your home and tantalize your taste buds! Enjoy the process of making these delicious cookies and the smiles they will bring to everyone who tries them.
New Mexican Biscochitos
Ingredients
Method
- Preheat your oven to 350°F (175°C).
- In a medium bowl, whisk together the flour, baking powder, and salt until well combined.
- In a separate large bowl, cream the softened butter and sugar together until the mixture is light and fluffy.
- Beat in the egg, followed by the vanilla extract, crushed anise seeds, and optional brandy.
- Gradually incorporate the dry ingredients into the wet mixture until fully combined.
- Divide the dough into two portions, wrap each in plastic wrap, and chill in the refrigerator for at least 1 hour.
- On a lightly floured surface, roll out each portion to about 1/4 inch thickness.
- Cut the dough into traditional shapes such as circles or crescents.
- Roll each cookie lightly in granulated sugar and place them on an ungreased baking sheet.
- Bake for 12-15 minutes, or until the edges are lightly golden.
- Remove from the oven and transfer to a wire rack to cool completely.
