Bizcochitos

Did you know New Mexico has a state cookie?

Massachusetts does, too.

I discovered all of this when I was looking up state foods a few weeks ago. I must admit I'm a little jealous. My home state doesn't have a state cookie. Or a state cake (I'm looking at you, Maryland). Where is the baked goods love, North Dakota?

Massachusetts has wisely called dibs on the coveted chocolate chip cookie. Though there is not an "official" recipe, it's generally agreed upon that the cookie should include a few dried cherries. Pennsylvania very nearly had a state cookie, but the legislation has been held up. You see, the Pennsylvania House and Senate are in disagreement over whether to choose the chocolate chip cookie or the sugar cookie. It's a tough decision. They've even met three times to discuss the issue, with no success. It's a cookie stand off.

I imagine a decision of this magnitude must keep the legislators up at night.

In my personal opinion, I think Pennsylvania should pick the sugar cookie. Be a little original, Pennsylvania; there's no need to copy Massachusetts. Better yet, why not bring both cookies in on the next legislative session and cast a vote on the spot?

New Mexico, on the other hand, has chosen a state cookie I can respect. The Bizcochito is deeply rooted in the history of New Mexico. The recipe itself was developed by the first Spanish residents of New Mexico to reflect the local customs, culture, and flavors of the area. Over time, the Bizcochito has become a special occasion cookie served during weddings and religious holidays (particularly Christmas).

Though I hadn't heard of the Bizcochito until a few weeks ago, after making it I can agree that this cookie is definitely noteworthy. The Bizcochito stands out to me as incredibly unique, both in flavor and texture. A true Southwestern cookie.

The Bizcochito is a cinnamon anise shortbread cookie. Though the cookie itself is not very sweet, the cinnamon sugar topping rounds this out. The texture of these cookies are much more flaky than any shortbread cookie I've ever experienced. The flavors, too, are unique for a cookie. Orange zest, cinnamon, ginger, and anise come together to create this delicious ensemble. After you take a bite, a faint sprinkling of cinnamon sugar will grace your lips (which is only proper to lick clean)—the perfect ending to a perfect bite.

Note: While the traditional recipe calls for lard, I substituted butter with excellent results.

Bizcochitos
Adapted from Scarletta Bakes

Yields 3 dozen cookies

1 cup salted butter
3/4 cup + 1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 tablespoon orange zest
1 teaspoon anise seed
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon ground ginger
1 1/2 teaspoons ground cinnamon

In a large mixing bowl, cream together the butter and 3/4 cup sugar. Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract. Mix in the orange zest and anise seed.

In a medium bowl, sift together the flour, baking powder, and ground ginger.

Gradually beat in the flour mixture until well combined. If dough becomes too stiff for the mixer (and if you are using a hand mixer, it might), simply knead in the rest of the flour by hand. Form cookie dough into a flat round shape, cover with clear plastic wrap, and refrigerate for 30 minutes to 1 hour.

Preheat oven to 350 degrees F (175 degrees C).

In a small bowl, mix together remaining 1/2 cup sugar and cinnamon. Set aside.

On a lightly floured surface, roll out dough to 1/4-inch thick and cut out with a cookie cutter of your choice. Place cookies on a parchment-lined baking sheet and sprinkle generously with cinnamon sugar mixture. Bake for 12-15 minutes, or until cookies are lightly browned. Transfer to a cooling sheet and cool completely. Store in an airtight container at room temperature.

Comments

[Alina-Explora Cuisine]

Very interesting combination of flavours! though I'm not crazy about ginger, I would definitely try this recipe! have a great weekend!

[sara]

Hahahaha, that story about Pennsylvania made my laugh out loud! It's a cookie standoff!!
These cookies, on the other hand, look absolutely delicious - yum, great flavors!

[Sasha]

These delicious sounding biccies are definitely going to be making an appearance in my little kitchen very soon indeed :) i loveloveloveeee all the flavours involved, and shortbread is like my achilles heel in the sweet world, literally cannot resist the stuff. Cant wait to try these once i get my hands on some anise seed, thank you for the glorious sounding recipe :)

[Kirsten @ Triple Max Tons]

Just found your blog through stumbleupon, and I am so excited I did!! My love for your recipes - in addition to the potential size of my rear end - grow bigger and bigger with each new post. That garlic bread, these cookies, EVERYTHING looks so amazing. Nom nom nom!

[elena (running in heels after child)]

I grew up in Santa Fe, NM. I love bizcochitos, the are so good and remind me of the holidays. All the New Mexican grandmas make them with lard, not butter. I have never bought or cooked with lard but I will say there is something to using lard not butter in these cookies, it makes the texture different. They are tasty made with butter or lard or any way I have ever had them.

They taste like home to me.

[KS]

:)

[DebJ]

I've lived in New Mexico for 30 plus years, and I can tell you, we much prefer the cookies made with lard. You won't believe the difference in the texture. You should at least give it a try. It's awesome.

[Nicole@HeatOvenTo350]

I love unique cookies, and this one looks delicious. I've never heard of a state cookie before, but I can see how it would be a tough decision between chocolate chip and sugar. We have battles in our house over the very same issue.

[Katy from DiningwithDusty]

As I'm from Pennsylvania, I really appreciated the story about the state cookie stand off; leave it to our fine legislators to be unable to make a decision...even about cookies.

Also, I love the sound of the bizcochitos! Recently, I took a liking to anise, so these may just be right up my alley!

[charlene]

They look delicious. If you could capture the holidays it would be in these bizcochitos, but I would not wait for the holidays to indulge. I'm creaming the butter and sugar now . . .

[Y]

Sounds like a completely wonderful cookie. I'm book marking this one to try :)

[sierra]

i just checked that link and guess what? my home state (though i'm no longer a resident), pennsylvania, had chosen a state cookie - and it's a sugar cookie. :)

[Kristi]

You have to use lard to make this cookies.

[Cecilia]

Cookies look delicious! Just made the dough using anise extract instead of vanilla. Dough is in fridge. Can't wait to start rolling out the dough. I've tried making many times before using other recipes and never came out right. This dough is so much better!! I know they'll turn out great. Thank you for sharing this recipe. The dough smells delicious, so I know they'll come out good. Will let you know the end results.

[Cecilia]

Instead of rolling out dough, made into a roll. Left dough overnite in fridge. Had made into a roll and wrapped in saran wrap. Sliced with knife and then dipped in sugar/cinnamon. Baked for 15 minutes. Excellent cookie in taste, flavor and crispness. Perfect cookie recipe! Now, I don't have to go to bakery to purchase bizcochitos. (50 cents each). THANK YOU FOR SHARING A WONDERFUL BIZCOCHITO RECIPE!!!!!