Native New Mexican just throwing my 2 cents in.. If you go to Home Depot, Lowes, or Walmart they have paint sticks in the paint department. Just ask the paint person if you can have a couple they will gladly offer two for free. If you place the sticks on the counter flat and keep the dough in between the sticks using a rolling pin you can achive your 1/4" thickness. If the sticks are not 1/4" thick then glue two together (you will need 4 sticks if you do this). Then cut them out with a cookie cutter or top end of a Collins glass. Splash of brandy also gives a nice touch. Love your videos!
Have made dozens of batches of these cookies over the years. There's certain steps you cannot skimp over. 1. Whip the lard light super well before you add the sugar. 2. When you add the sugar you need to whip it unti it's super light and fluffy. (This gets a jump on the breakdown of the sugar into the fat and makes the incorporation of the flour so much nicer and the less you handle the dough the better.) 3. Adding brandy, wine, or juice is a critical step. Much like pie crust, you need a little bit of moisture even though you want that moisture to evaporate. The egg is not enough and the alcohol dissipates quickly to elevate the dough's crisp texture when baked. (When in doubt use real vanilla extract) 4. These are so much better if you let them rest in the fridge overnight before baking. I always cut mine into shapes like sugar cookies taking only a batch at a time from the fridge to prep and bake. These are super yummy when you cut them a little bit thicker and won't break easily. Cookies and dough also freeze well so make a double batch!
I am from New Mexico and I am so delighted you showcased our state cookie. Great job!! It is the best cookie ever! My mother would bake them only at Christmas time so my sisters and brothers and I looked forward to this time of the year! Our mother passed last Christmas, but we still have her hand written recipe for biscochitos .
As a New Mexican whose made these with family before, I approve. Love them so much and they remind me of Christmas. Another way of shaping, make squares and crimp one edge together almost like a potsticker. It’s a very traditional way of making them and my grandma makes them that way.
Born and raised making these!! It’s a tradition, a must! And yes, lard is the *only* way. Obey tradition and trust me, I’ve tried different fats over the years much to my grandmas (from Santa fe/san Ildefonso pueblo) DISAPPROVAL, 😝 She was right all along, NEVER substitute, no need bc lard makes a huge difference. Must be lard! Also, when rolling out dough, sprinkle some anise seeds on top just right before cookie cutting. Looks pretty and it’s extra delicious. Ive tried rolling logs before it’s might be easier but it changes the texture entirely. Don’t do it!! Biscochitos taste best by gently rolling out sections of dough, and my grandma always said the less you handle it, the easier to work with, I’ll take as much as I need to roll and if I notice it getting too soft, I’ll plastic wrap, place in freezer in between rolling, it helps. Whilst rolling dough, lightly sprinkle flour if needed so dough won’t stick but barely. Finally, another important tip: cutting then dipping each cut out cookie in cinna-sugar mixture *BEFORE* baking, is heaven! Baking that beautiful simple mixture in WITH and on top of each cookie is pure magic!!! Please try it. Also forgot to mention that by rolling dough and cutting with cookie cutters the cookies come out melt in your mouth and gently flakier! Trust me as I’ve been making them all my life. 💕
I've been making these as a New Mexican all my life. My mother's recipe from the old Public Service Company of New Mexico cookbook. We always rolled out the dough and cut out the cookies with a cookie cutter.
NM native here. First of all, we add either brandy or OJ...I've never seen anyone add salt to the sugar/cinnamon mix...nice try, tho....oh, and BTW, around here we use more than 1 cup of flour. Lol
Our family was from Santa Rita New Mexico. I grew up with my Daddy. making all kind of cookies, pies and Taffy!!. He made Biscochitos with brandy. We would dust or roll cooked cookies.in cinnamon sugar. Delicious melt in your mouth. Miss you daddy😪💖
I am also a New Mexican. This last Christmas time, when you see Bizcochos for sale, they were over $12 for a 12oz box. So I made some and this recipe works great. All kinds of variations but rolling them in a cinnamon/sugar mix when they come out of the oven reminds me of our childhood. Generally we make them smaller than these and like someone commented, into a diamond shape with crimped edges.
My late, beloved Mexican abuela and I used to sing a family song when we would make these: Yo no soy y ni voy a ser tu bizcochito Pero tengo to' lo que tiene delito Reminds me of my childhood🥰🥰🥰🥰
To keep dough log round in refrigerator...use an empty paper towel roll, slide plastic wrap dough log in it, refrigerate. Or also can slit empty paper towel down middle long way and slide plastic wrapped dough log in it. Either way it keeps the log rounded.
Great recipe - thank you. Biscochos/Biscochitos are common in Northern Mexico as well (Sonora, Chihuahua, etc) They were a staple in Sonora when visiting grandma. Hope more people try and enjoy the cookies.
I live in NM, trust me: never, ever say to the locals that you make bizcos with anything other than lard. Them’s fighting words. They’ll find a place in the desert to leave you😜
our family came to the u. s. states in the 1920’s from the state of durango. these were my favorite little cookies sent to us from mexico. they were called “semitas” and were made with butter and lard. our family were dairy farmers who immigrated from the mountains of france and spain.
Thanks for this great recipe. I have been making Biscochitos since I was about 5 years old with my mothers help. We rolled and cut out as per my mothers recipe. I love this recipe because cut-out cookies are time-consuming. Thank you. I live in Santa Fe NM.😊
I’ve never heard of these before, but I used to love the anise flavored Salerno Christmas cookies as a child. They don’t taste the same now, but I can make these instead. Oh boy!
Oh, I had no idea where these delicious cookies originated from. My Mom used to make these, I wonder if she got the recipe from a local city's cookbook that came out every year.
In Albuquerque, Garcia’s Kitchen sells their delicious biscochitos year round. They use oil, not lard, and the texture is what is described in the video. Would love to try those in the video :)
Their review of lard says they like Tenderflake but it can be hard to find as it’s Canadian. John Morrell brand, Armour (the green and white one), and Goya were all also good. I’d say you’ll probably be fine with any of those. They didn’t think Armour Premium wasn’t as good as the regular one though.
ATK, you can do better. If you're going to give volume measures AND weight, at least use grams for the weight. Anyone with a scale (even Americans) have the capacity to change the unit measurement to grams.
One shot of Ouzo, one shot of Absinthe, one stick of blackjack gum and three black jellybeans. Once you eat that, the quarter teaspoon of anise will seem mild.
I use my Mom's recipe but it doesn't contain anise, baking powder or an egg. It only uses lard, flour, sugar and cinnamon. No refrigerator, and patted out and cut in diamond shape.
@@rainey1987 my Mother was from Chihuahua and that is how they made them. They are nothing like snickerdoodles. They melt in your mouth and crumble beautifully.
I lived in Santa Fe for over twenty years and a great many no longer use lard for health purposes, fyi. Also, with plastic bags choking our ecosystem, wouldn’t it be better to use a mortar and pestle?
Commercial / hydrogenated lard doesn’t really have a flavor. And being a hydrogenated saturated fat, contains trans fat and is definitely not so great for you. Pretty different from traditional unprocessed lard / manteca which has a porky flavor and is much more liquid at room temp. But hey, they’re cookies not broccoli.
Lard is usually rendered pork fat. Rendered beef fat is tallow. Rendering is just melting the fat and straining out the solid bits so that it doesn't taste like pork or beef.
Lard is certain parts of the fat from pork, rendered and filtered. For the best lard, you use the fat that is really hard and solid at room temperature. Common lard uses all the fat. It's OK, but you don't get the crisp texture that "leaf lard" gives you.
Native New Mexican just throwing my 2 cents in.. If you go to Home Depot, Lowes, or Walmart they have paint sticks in the paint department. Just ask the paint person if you can have a couple they will gladly offer two for free. If you place the sticks on the counter flat and keep the dough in between the sticks using a rolling pin you can achive your 1/4" thickness. If the sticks are not 1/4" thick then glue two together (you will need 4 sticks if you do this). Then cut them out with a cookie cutter or top end of a Collins glass. Splash of brandy also gives a nice touch. Love your videos!
Have made dozens of batches of these cookies over the years. There's certain steps you cannot skimp over.
1. Whip the lard light super well before you add the sugar.
2. When you add the sugar you need to whip it unti it's super light and fluffy. (This gets a jump on the breakdown of the sugar into the fat and makes the incorporation of the flour so much nicer and the less you handle the dough the better.)
3. Adding brandy, wine, or juice is a critical step. Much like pie crust, you need a little bit of moisture even though you want that moisture to evaporate. The egg is not enough and the alcohol dissipates quickly to elevate the dough's crisp texture when baked. (When in doubt use real vanilla extract)
4. These are so much better if you let them rest in the fridge overnight before baking.
I always cut mine into shapes like sugar cookies taking only a batch at a time from the fridge to prep and bake.
These are super yummy when you cut them a little bit thicker and won't break easily.
Cookies and dough also freeze well so make a double batch!
I am from New Mexico and I am so delighted you showcased our state cookie. Great job!!
It is the best cookie ever! My mother would bake them only at Christmas time so my sisters and brothers and I looked forward to this time of the year!
Our mother passed last Christmas, but we still have her hand written recipe for biscochitos .
As a New Mexican whose made these with family before, I approve. Love them so much and they remind me of Christmas.
Another way of shaping, make squares and crimp one edge together almost like a potsticker. It’s a very traditional way of making them and my grandma makes them that way.
Born and raised making these!! It’s a tradition, a must! And yes, lard is the *only* way. Obey tradition and trust me, I’ve tried different fats over the years much to my grandmas (from Santa fe/san Ildefonso pueblo) DISAPPROVAL, 😝 She was right all along, NEVER substitute, no need bc lard makes a huge difference. Must be lard! Also, when rolling out dough, sprinkle some anise seeds on top just right before cookie cutting. Looks pretty and it’s extra delicious. Ive tried rolling logs before it’s might be easier but it changes the texture entirely. Don’t do it!! Biscochitos taste best by gently rolling out sections of dough, and my grandma always said the less you handle it, the easier to work with, I’ll take as much as I need to roll and if I notice it getting too soft, I’ll plastic wrap, place in freezer in between rolling, it helps. Whilst rolling dough, lightly sprinkle flour if needed so dough won’t stick but barely. Finally, another important tip: cutting then dipping each cut out cookie in cinna-sugar mixture *BEFORE* baking, is heaven! Baking that beautiful simple mixture in WITH and on top of each cookie is pure magic!!! Please try it. Also forgot to mention that by rolling dough and cutting with cookie cutters the cookies come out melt in your mouth and gently flakier! Trust me as I’ve been making them all my life. 💕
I've been making these as a New Mexican all my life. My mother's recipe from the old Public Service Company of New Mexico cookbook. We always rolled out the dough and cut out the cookies with a cookie cutter.
Yeah, they don’t know anything about NM or Her traditions.
NM native here. First of all, we add either brandy or OJ...I've never seen anyone add salt to the sugar/cinnamon mix...nice try, tho....oh, and BTW, around here we use more than 1 cup of flour. Lol
I've never seen anyone cut them. We have always riled the dough out and cut them. Also used orange juice or brandy
Our family was from Santa Rita New Mexico. I grew up with my Daddy. making all kind of cookies, pies and Taffy!!. He made Biscochitos with brandy. We would dust or roll cooked cookies.in cinnamon sugar. Delicious melt in your mouth. Miss you daddy😪💖
These with coffee on a cold winter morning. So good!
I am also a New Mexican. This last Christmas time, when you see Bizcochos for sale, they were over $12 for a 12oz box. So I made some and this recipe works great. All kinds of variations but rolling them in a cinnamon/sugar mix when they come out of the oven reminds me of our childhood. Generally we make them smaller than these and like someone commented, into a diamond shape with crimped edges.
We always add a splash of apple brandy or triple sec with the wet ingredients, which adds another nice flavor component.
In Southern NM they are called Biscochos. Traditionally they are cut with a knife in "diamond" shapes (on a diagonal).
My late, beloved Mexican abuela and I used to sing a family song when we would make these:
Yo no soy y ni voy a ser tu bizcochito
Pero tengo to' lo que tiene delito
Reminds me of my childhood🥰🥰🥰🥰
Love these cookies, I've been eating these since I was a little girl my grandma makes them every Christmas
To keep dough log round in refrigerator...use an empty paper towel roll, slide plastic wrap dough log in it, refrigerate. Or also can slit empty paper towel down middle long way and slide plastic wrapped dough log in it. Either way it keeps the log rounded.
Yes!!! I love biscochitos! Reminds me of Nana's house.
I live in New Mexico luv all my New Mexico foods 😊❤
There's a reason it's our state cookie! Anise seed is always aust, no extract lol. Also, the best ones are the little bit of burned ones! ❤️
Great recipe - thank you. Biscochos/Biscochitos are common in Northern Mexico as well (Sonora, Chihuahua, etc) They were a staple in Sonora when visiting grandma. Hope more people try and enjoy the cookies.
I live in NM, trust me: never, ever say to the locals that you make bizcos with anything other than lard. Them’s fighting words. They’ll find a place in the desert to leave you😜
Right!
our family came to the u. s. states in the 1920’s from the state of durango. these were my favorite little cookies sent to us from mexico. they were called “semitas” and were made with butter and lard. our family were dairy farmers who immigrated from the mountains of france and spain.
Those are sooo good! I use to make them with my grandma!
“Bis-que-cheetos!“ 😂
Thanks for this great recipe. I have been making Biscochitos since I was about 5 years old with my mothers help. We rolled and cut out as per my mothers recipe. I love this recipe because cut-out cookies are time-consuming. Thank you. I live in Santa Fe NM.😊
Use a empty paper towel roll. It'll work every time. They also remind me snicker doodles.
Traditional recipe would use brandy as well. My grandma always used brandy. Some people replace with orange juice.
I’ve never heard of these before, but I used to love the anise flavored Salerno Christmas cookies as a child. They don’t taste the same now, but I can make these instead. Oh boy!
Oh, I had no idea where these delicious cookies originated from. My Mom used to make these, I wonder if she got the recipe from a local city's cookbook that came out every year.
This recipe it's also know as "mantecadito" or "mantecao" in some regions of Cuba. 😋
I’m from NM, and the recipe we use includes brandy (or orange juice).
Oh geez, I've got to make these! They'd be perfect with champagne!
Morning Greetings from California ATK
In Albuquerque, Garcia’s Kitchen sells their delicious biscochitos year round. They use oil, not lard, and the texture is what is described in the video. Would love to try those in the video :)
I saw Jesse Pinkman’s mom make these.
What brand of large is suggested for this recipe?
Their review of lard says they like Tenderflake but it can be hard to find as it’s Canadian. John Morrell brand, Armour (the green and white one), and Goya were all also good. I’d say you’ll probably be fine with any of those. They didn’t think Armour Premium wasn’t as good as the regular one though.
Morrel or morril. The turquoise box with the mountains
🔥🔥🔥🔥🔥🔥🔥
ATK, you can do better. If you're going to give volume measures AND weight, at least use grams for the weight. Anyone with a scale (even Americans) have the capacity to change the unit measurement to grams.
..I found it amusing that she used a scale. 😄 Just ask anyone from NM.
For those who do not like anise flavor, what do you recommend as an alternative?
I was wondering how these would taste with cardamom seeds since I'm kinda obsessed with that spice right now.
@@lisaboban Ugh cardamom gang rise up!!!
One shot of Ouzo, one shot of Absinthe, one stick of blackjack gum and three black jellybeans. Once you eat that, the quarter teaspoon of anise will seem mild.
Make another cookie si no gustas anise
Leave it out
Cloves (a very tiny amount)
Rose water or orange zest.
Coriander or cardamom
I use my Mom's recipe but it doesn't contain anise, baking powder or an egg. It only uses lard, flour, sugar and cinnamon. No refrigerator, and patted out and cut in diamond shape.
Weird. all the biscochitos ive had contained anise. Those just sound like snickerdoodles
@@rainey1987 my Mother was from Chihuahua and that is how they made them. They are nothing like snickerdoodles. They melt in your mouth and crumble beautifully.
I want your recipe, sounds easier and quicker 😊
Team ANN-niss ✊
Is there a recommendation for a substitute for lard?
@@sandrah7512 Thanks☺
Crisco is the best one.
Butter
Biscochitto cookies with no orange juice?
I lived in Santa Fe for over twenty years and a great many no longer use lard for health purposes, fyi. Also, with plastic bags choking our ecosystem, wouldn’t it be better to use a mortar and pestle?
Thank You
My mother always made them with Crisco.
I Luv the rich tradition of these cookies!! But Anise isn't my favorite spice!!
Or biscochos
Commercial / hydrogenated lard doesn’t really have a flavor. And being a hydrogenated saturated fat, contains trans fat and is definitely not so great for you. Pretty different from traditional unprocessed lard / manteca which has a porky flavor and is much more liquid at room temp. But hey, they’re cookies not broccoli.
We use Monteca in New Mexico. If you break tradition it's no longer New Mexico traditional cookie or if you take out the anise.
It's a little heavy...she meant the dough I assume. 😅
What is lard? Is it beef fat? Pork fat? Or what…?
Lard is usually rendered pork fat. Rendered beef fat is tallow. Rendering is just melting the fat and straining out the solid bits so that it doesn't taste like pork or beef.
Lard is certain parts of the fat from pork, rendered and filtered.
For the best lard, you use the fat that is really hard and solid at room temperature. Common lard uses all the fat. It's OK, but you don't get the crisp texture that "leaf lard" gives you.
As soon as you said Anise, I'm out!
These cookies are the worst of all cookies lol
That’s a chalupa not Gordita! 😮