These New Mexican-style Cinnamon Shortbread cookies are a wonderful take on a traditional shortbread cookie. The official state cookie of New Mexico, the Biscochitos is Christmas cookie staple has become a year-round favorite. They’re light, and crunchy yet soft, with the subtle flavor of anise that distinguishes them from other shortbread cookies. Serve along side a hot cup of Mexican hot chocolate for a real treat.

Biscochitos - New Mexican Shortbread Cookies

Biscochitos – New Mexican Cinnamon Shortbread Cookies

Biscochitos are the state cookie of New Mexico for good reason. They melt in your mouth, and are light and crispy with a subtle licorice flavor. Biscochitos are essential to weddings, graduations, anniversaries, and make wonderful holiday gifts.

5 from 2 votes

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Course: Dessert

Cuisine: American Southwest, New Mexico, North American

Prep Time: 5

Cook Time: 20

Chilling: 30

Total Time: 55

Servings: cookies

Author: My Hungry Traveler

Equipment

Large baking pan lined with parchment paper
Stand Mixer with paddle attachment
Medium bowl

Ingredients

3 cups All-purpose flour
1½ tsp Baking powder
½ tsp Salt
1 tsp Ground anise seed
8 oz Butter, at room temperature
½ cup sugar
1 large Egg
2 tbsp Brandy (Sub: sweet white wine, rum, apple juice)
¼ cup Granulated sugar, mixed with the cinnamon
1 tsp Ground cinnamon, mixed with the sugar
3 tbsp Honey

US Customary – Metric

Instructions

In a bowl, mix together flour, baking powder, anise, and salt.
3 cups All-purpose flour, 1½ tsp Baking powder, ½ tsp Salt, 1 tsp Ground anise seed
Beat butter in an electric mixer. Mix sugar and cinnamon together and then add the butter and beat until light and fluffy, around 10 minutes. Stop mixer every few minutes to scrape down the sides of the bowl.
8 oz Butter, at room temperature, ½ cup sugar
Add egg, then brandy and continue beating. Mix in dry ingredients, adding about a third at a time. Stop the mixer for each addition. Beat only until incorporated. Dough should look like a stiff pie crust dough. Add a little more flour if it seems too loose. Roll into a log, wrap in plastic wrap, and chill in refrigerator for 30 minutes.
1 large Egg, 2 tbsp Brandy (Sub: sweet white wine, rum, apple juice)
Preheat oven to 350℉ (175℃). Roll dough into a ¼-inch thick sheet. Using a cookie cutter or paring knife, cut out shapes and place in rows on baking pan. Alternatively, slice ¼-inch rounds of your cookie dough log for round cookies. Sprinkle additional sugar and cinnamon over the cookies.
¼ cup Granulated sugar, mixed with the cinnamon, 1 tsp Ground cinnamon, mixed with the sugar
Bake for 10 to 12 minutes until light golden brown. Remove from oven and let cool for a few minutes. If desired, brush with honey or serve honey next to sopapillas. Store in an airtight container. Biscochitos can be frozen.
3 tbsp Honey