Holiday Cookies (Bizcochos)
Submitted by shortcake99
Bizcochos are traditional New Mexican holiday cookies creamed with lard, scented with orange zest, baked golden, then rolled in cinnamon sugar. The state cookie of New Mexico for Christmas and weddings.
YIELD
1 dozenPREP
15 minCOOK
12 minREADY
1 hrsBizcochos (sometimes spelled biscochitos) are the official state cookie of New Mexico and the holiday tradition that defines Christmas and weddings in Hispanic kitchens across the Southwest. Lard is the non-negotiable ingredient. It produces the flaky, almost shortbread-like texture that butter or shortening can’t replicate.
Creaming the lard until light and fluffy is the foundation step. Sugar gets beaten in slowly to keep the air structure intact, then a single jumbo egg and freshly grated orange zest go in. The orange is subtle but essential. It’s the floral note that ties the cinnamon-sugar coating to the dough.
The dough rolls out thin (about ⅛ inch) and gets cut into traditional shapes (often fleur-de-lis or stars), or piped through a star tip into rosettes. After baking until just golden at the edges, the warm cookies roll in a heavy mix of cinnamon and sugar that clings to the buttery surface.
Pro Tips
- Use real lard, not vegetable shortening. Lard’s flavor and flakiness are what make bizcochos taste authentic.
- Chill the dough fully before rolling. Soft dough sticks and tears, and the cookies spread instead of holding shape.
- Roll the cookies in cinnamon sugar while still warm, not hot. Hot cookies melt the sugar; cool ones won’t pick it up.
- Some traditions add anise seed to the dough. A teaspoon, lightly crushed, is classic Northern New Mexico.
Variations
- Add 1 teaspoon of crushed anise seed to the dough for a more traditional Northern New Mexico version.
- Swap orange zest for lemon for a brighter, sharper citrus profile.
- Drizzle melted white chocolate over cooled cookies for a modern decorative finish.
Ingredients
Directions
Cream lard in large mixing bowl with spoon or electric mixer until light and fluffy.
Beat in ½ cup sugar little at a time. Beat in egg and orange rind.
Sift flour, baking powder and salt together in bowl.
Add flour mixture to creamed lard mixture about 1 cup at a time, beating well after each addition.
After 3 cups flour are added, dough should be smooth and workable, somewhat stiff.
If it seems to loose, beat in up to ½ cup more flour.
If too hard to mix, add up to 2 tablespoons orange juice.
Refrigerate dough until thoroughly chilled, 30 to 40 minutes.
On lightly floured surface, roll out dough about ⅛ inch thick and cut with cookie cutters (or pipe onto ungreased baking sheet using large pastry bag fitted with No.5 star tip).
Bake on ungreased baking sheet at 350℉ (180℃) until edges are golden, about 10 to 12 minutes.
Combine cinnamon and remaining ½ cup sugar in bowl and roll cookies in mixture.
Comments
