Biscochitos (New Mexico)

Biscochitos are a crunchy shortbread-like cross between a sugar cookie and a snickerdoodle! I’m so excited to share this delicious recipe with you that originates in my home state of New Mexico!

Check out all our United States of Cookies recipes here. Recipe courtesy of Christine from I Dig Pinterest.

Share this Recipe
Share this Recipe
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 8
Rating: 4.63
You:
Rate this recipe!
Servings 24 cookies
Prep Time 10 minutes
Cook Time 12 - 13 minutes
Passive Time 2 hours or overnight
Submitted By Christine from I Dig Pinterest
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 8
Rating: 4.63
You:
Rate this recipe!
Servings 24 cookies
Prep Time 10 minutes
Cook Time 12 - 13 minutes
Passive Time 2 hours or overnight
Submitted By Christine from I Dig Pinterest
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. In a stand mixer, cream together butter, shortening, sugar, egg and vanilla until fluffy. Add flour, anise, salt, baking powder, and baking soda and mix until incorporated.
  2. Form dough into two cylinders about 2 inches in diameter. Wrap tightly in plastic wrap and chill for 2 hours or overnight.
  3. Preheat oven to 350 degrees Fahrenheit. Combine sugar and cinnamon in a small bowl and set aside. Cut cylinders into about 1/4" discs, roll each disc in the cinnamon sugar mixture around the outsides, and place on an un-greased cookie sheet, leaving 1" gaps between each. Bake for approximately 12-13 minutes. Just after removing them from the oven, roll each disc, around the edges, in more cinnamon sugar for better coverage.
  4. Let cool on racks and store at room temperature in an air-tight container.
Products Used in this Recipe
Recipe Comments

Recipe Comments

Your email address will not be published. Required fields are marked *