These traditional New Mexican cookies won’t last long in your cookie jar. This recipe by Jesse Tyler Furgeson was a staple at his house growing up! A biscochito is a thick sugar cookie flavored with brandy and ground anise seeds and dusted in cinnamon-sugar. You can find more of Jesse’s recipes on Julie & Jessie.
- 1½ cups (340 grams) cold all-vegetable shortening, cubed
- 1 cup plus 3 tablespoons (236 grams) granulated sugar, divided
- 2 large eggs (100 grams)
- 2 teaspoons (4 grams) ground anise seeds
- 4 cups (500 grams) all-purpose flour
- 2 teaspoons (10 grams) baking powder
- ½ teaspoon (3 grams) kosher salt
- 3 tablespoons (39 grams) brandy
- 2 teaspoons (4 grams) ground cinnamon
- In the bowl of a stand mixer fitted with the paddle attachment, beat cold shortening and 1 cup (200 grams) sugar until fluffy, 2 to 3 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating until combined after each addition. Add ground anise seeds. Beat until very light and fluffy, 2 to 3 minutes.
- In a medium bowl, whisk together flour, baking powder, and salt. Add flour mixture and brandy to butter mixture. Beat until a stiff dough forms, 1 to 2 minutes.
- Place a 3-foot-long sheet of wax paper on work surface. Place dough on one end of wax paper. Bring long end over top of dough; press dough to ¾- to 1-inch thickness, and refrigerate at least 4 hours or overnight.
- Roll out dough between wax paper to just under ½-inch thickness.
- In a shallow bowl, stir together cinnamon and remaining 3 tablespoons (36 grams) sugar.
- Preheat oven to 350°F (180°C).
- Using desired cutter dipped in flour, cut dough, rerolling scraps as necessary; dip one side of each cookie in cinnamon-sugar mixture, and place, cinnamon-sugar side up, on baking sheets.
- Bake until tops are just firm, 10 to 12 minutes. Remove from pans, and let cool completely on wire racks.
PRO-TIP: If rolled-out dough is too soft to work with, freeze for 30 to 45 minutes until firm.