Bill and Barbara Richardson’s Biscochitos (Basic Sugar Cookies)
By Yankee Magazine|Nov 14 2007|
State cookie of New Mexico.
Yield
5 dozen
Ingredients
6 cups flour
3 teaspoons baking powder
1 teaspoon salt
1 pound lard (a must, no substitutes)
1-1/2 cups sugar
2 teaspoons anise seed
2 eggs
1/2 cup sweet table wine
1/4 cup sugar
1 tablespoon cinnamon
Instructions
Preheat oven to 350 degrees. Sift together flour, baking powder, and salt. Cream the lard with sugar and anise seed on medium speed until fluffy. In a separate bowl, beat eggs until light and fluffy. Add beaten eggs to creamed mixture. Mix together, flour mixture and creamed mixture, then add in the wine to form a stiff-like dough, add more wine, if necessary.
Refrigerate dough overnight.
Remove dough from refrigerator and let stand until dough is soft enough to roll. Divide dough in quarters and roll to about 1/16 to 1/8-inch thickness. Cut with cookie cutter and place on cookie sheet. Bake for 12 to 15 minutes or until bottom of cookie is golden brown. Remove from oven. In a bowl mix together sugar and cinnamon. Drop baked cookies into sugar and cinnamon mixture and set aside to cool.
Notes
On December 14, 2007, this recipe was prepared by culinary students at Southern New Hampshire University and tasted by a panel of esteemed judges to determine, along with our online poll, the winner of the Yankee Magazine Cookie Primary. The winner? Bill Richardson’s Biscochitos!
Just a couple of notes. My daughter pointed me here. I have been making a similar recipe for over 25 years. Did you know that the Biscochito is the Official Cookie for the State of New Mexico? Yes, really! I use Brandy or Bourbon in my cookies; not wine. (Are you the Bill Richardson who is the current Governor of New Mexico?). Yes!
Is there anything else I can use in place of the wine, my daughter can not drink any kind of alcohol at all she has seizures and her meds she is on will cause harm if she has any thank you so very much.