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Bizcochito, also known as biscochito, refers to lard or butter based crispy cookie enriched with flavors of cinnamon and anise. These butter cookies are quite popular all over New Mexico, and can be made in several ways, with each region and every family having their own unique way of preparing the cookies. The two most popular variations can be defined distinctively in terms of southern New Mexico and northern New Mexico version.

History of Biscochito

The history of these cookies can be traced back to several centuries ago when Spanish colonists entered New Mexico for the first time. The cookies were developed by New Mexico’s residents and were highly influenced by both indigenous and local customs. Also, immigrants from several Hispanic countries brought in their own recipes, hence leading to several variations of bizcochito.

Cultural Role of Biscochito

These butter biscuits are popularly served during several occasions and celebrations like baptisms, religious holidays, and wedding reception. Also, it is very common to serve these cookies during Christmas time.

Bizcochito Recipe- Ingredients Used and Preparation Overview

The basic recipe for these butter cookies suggest the use of softened butter, granulated sugar, milk, flour, baking powder, anise seed, ground cinnamon, and cinnamon sugar as the essential ingredients.

The preparation process suggests combining together sugar and butter, and beating the mix until creamy. Thereafter, milk, egg yolk, baking powder, cinnamon, anise seed, and flour are added, and the mix is beaten to form dough, which is rolled out on floured surface, and cut with cookie cutter. After that, one side of the biscuit is put in sugar and cinnamon mixture and the cookie is placed on an ungreased baking sheet with the sugar- cinnamon coated side facing upwards. The cookies are then baked in pre heated oven for a few minutes until edges turn light brown.

The recipe explained above for bizcochito is quite popular all over northern New Mexico.

A popular Bizcochito Recipe Variation

The southern New Mexico variation of these cookies is also very popular. The recipe suggests combining together lard, anise, sugar, eggs, flour, salt, and baking powder to form stiff dough, which is then rolled out to half inch thickness, and cut with cookie cutter into preferred shapes. The cookies are now baked, and dusted with sugar-cinnamon while they are still hot.

Eating Suggestions for Biscochito

These butter cookies are normally eaten along with milk or coffee in the morning. Bizcochito can also be eaten during early afternoon time after lunch or in the late night.