Treat yourself to a taste of New Mexico with our favorite holiday cookie, the biscochito. These cookies are a cherished tradition and are celebrated for their delicate texture, warm spices, and touch of sweetness.
½ cup vegetable shortening
½ cup butter ¾ cup sugar
Pinch of salt
1 egg lightly, beaten with fork
½ teaspoon anise extract (increase to ¾ teaspoon for stronger anise flavor)
¼ teaspoon of vanilla extract
3 cups flour
¼ cup St. Clair Port
For cinnamon-sugar finish:
¼ cup sugar + 1 teaspoon cinnamon
- Cream shortening, butter, sugar, and a pinch of salt until fluffy. Blend in the egg, vanilla, anise, and vanilla extract.
- Mix in the flour. Dough will be dry and crumbly.
- Add Port and mix only until the dough comes together.
*Adding too much liquid at this point will toughen cookies. If dough is still too dry, add more Port in small increments until dough comes together.
- Form dough into ball, wrap in plastic, and refrigerate for at least 30 minutes, or up to six hours.
- Preheat oven to 350° Fahrenheit.
- If dough is chilled to hardness, allow to warm. Roll the dough and cut into shapes with cookie cutters.
- Bake for 10-13 minutes or until a toasty, warm color.
- Allow to slightly cool then place in the sugar-cinnamon mixture, coat, and remove.