Biscochitos

Biscochitos

1 (16.5 ounce) package refrigerated sugar cookie dough
1/4 cup flour

1/2 teaspoon anise seed

1/4 cup sugar

2 tablespoons cinnamon

Place the package of sugar cookie dough on the counter and let sit until it comes to room temperature. Preheat oven to 350 degrees.   

In a large bowl, combine cookie dough, flour, and anise seed.  Mix well with an electric mixer.   

In a small bowl, combine sugar and cinnamon.   

Mix well.  Using a cookie scoop, arrange cookie dough 2 inches apart on a cookie sheet lined with parchment paper.   

Dip the bottom of a glass in the cinnamon and sugar mixture,(wet the bottom of the glass with water, the first time you dip it in the cinnamon mixture).  

Press the bottom of the glass onto the cookie dough, flattening it slightly.  Repeat process on all cookies. 

 

 Bake 12 to 15 minutes or until edges are golden brown.  Makes 1 dozen cookies.

 

I live in New Mexico, and was really excited when I learned that the Biscochito is the official state cookie of New Mexico.  It is also called a Mexican Christmas Cookie.  Whatever you call it, I call it delicious! 

What does the Biscochito taste like?  Well, if a Snickerdoodle cookie and licorice married and had a baby, it would be the Biscochito.  The sweet cookie, topped with cinnamon and sugar, is complimented by the rich taste of licorice, that is not overpowering, it is just flavor enhancing.

Traditionally when this recipe is made, they use lard with some kind of liquor mixed in.  Then they roll them out and cut the dough into shapes, just like you would with sugar cookies.  Like you, I am very busy and I have to use shortcuts when I cook, because there just never seems to be enough time in the day.   For this recipe, was able to cut the ingredients down from 11 ingredients to only four, and I bypassed the rolling and cutting out of the cookie dough, saving not only time but also clean up.

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