Joel, her son, posted this recipe on FaceBook around Christmas 2020 and I wanted to keep it here. Sue and here family have been friends of my family since I was 3 (no type, three) years old. Such a wonderful person.
Here is what Joel said
Was inspired by some of my friends who have been posting things they’ve recently baked; biscuits (sourdough and buttermilk), and butter cookies.
That made me think of a cookie my mom used to make around this time of year. Bizcochitos. For the uninitiated the bizcochito (or biscochito) is the official cookie of New Mexico and is typically prepared around the Christmas holidays.
There are different recipes floating around but the key ingredient that gives them their popularity is the Anise seed (I also found out there are actually two ways to pronounce this. Mine is the correct way BTW). The cookie, when made from my mom’s recipe, sort of melts in your mouth and you get the cinnamon and sugar on top but underneath is the hint of the Anice flavor, but not too much as I actually cannot stand black licorice. These are not a cookie that kids would necessarily like, nor is it a cookie that you would want to plow through a half dozen or so (ok, maybe you might). But they are so good. These go nicely with a hot drink such as cider, hot chocolate, hot tea, coffee, mulled wine.
Here is my mom’s recipe for those of you who might want to give these a try.
Bizcochitos
Preheat oven to 350 F
Cream together
- 1 cup of lard or shortening (I went old school and used lard)
- 1/2 cup of sugar.
Add and beat until very fluffy.
- 1 egg
Sift together
- 3 cups flour,
- 1 1/2 tsp baking powder,
- 1/2 tsp salt.
Stir in
- 1 tsp Anise seed,
- 3 TBSP sweet wine.
Roll out dough on floured board to 1/4” thick. Cut into plain or fancy shapes.
Combine and sprinkle on top of each cookie.
- 1/4 cup sugar
- 1 TBSP cinnamon
Bake in preheated 350F oven for 15-20 minutes or until light brown. Freezes well.
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