Biscochitos recipe without lard

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Explore the essence of New Mexico's State Cookies with our cherished Biscochitos Recipe without lard – a delightful blend of buttery, sweet, and perfectly spiced shortbread cookie.

Embrace the tradition with our favorite Melt in your mouth Biscochitos recipe, with butter for a wholesome take on these classic New Mexican cookies.

biscochitos cookies arranged on a wire rack to resemble like snow flakes.

What is Biscochitos?

Biscochito, the official state cookie of New Mexico, is a crispy butter cookie often enjoyed along with a cup of coffee during special occasions like weddings, baptisms, religious holidays, and especially the festive Christmas season.

Its holiday appeal comes from the infusion of spices such as anise seeds and cinnamon, complemented by the zest of orange and a hint of liquor for a delightful kick.

While traditionally made in a shortbread style, the unique flavor of these cookies, symbolizing the rich culinary heritage of New Mexico, is attributed to the use of animal fat, specifically lard.

Crafting a Biscochito recipe without lard and eggs offers a contemporary twist on this New Mexican classic.

It is a flavorful choice that caters to various dietary preferences.

By opting for alternative fats like butter or vegetable shortening, individuals can still savor the beloved buttery, sweet, and spiced qualities of Biscochitos while avoiding animal fat. This modification ensures a delicious, inclusive, and adaptable treat, allowing a wider audience to enjoy the rich cultural heritage of New Mexican cuisine.

Substitute for Lard

Lard is a key ingredient in the traditional cookie recipe. Lard contributes a unique flavor and richness to the cookies, creating a flaky and tender texture.

Due to its unavailability, I decided to opt for a fat substitute to make these cookies. Butter and Shortening are the two most common substitutes for lard.

However, it is important to note that the use of different sources of fat will have some effect on the cookie.

Butter:

Effect on Flavor: Butter adds a rich, creamy flavor to the cookies, enhancing their taste.
Texture: Butter contributes moisture, resulting in a softer texture than lard. The cookies may spread more during baking, creating a slightly different texture.

Vegetable Shortening:

Effect on Flavor: Shortening has a neutral flavor, which allows the spices and other ingredients to shine.
Texture: Shortening produces a crisper, more tender texture in cookies. It also helps control spreading during baking, giving a consistent shape.

Although I preferred a 50:50 lard substitute, I wasn't comfortable using shortening in the recipes for my family.

So, I spent time refining techniques to keep the New Mexican Christmas cookies delicious without compromising on texture or shape.

My commitment paid off—the cookies met our standards and maintained their perfect shape during baking.

Ingredients

Butter - Use unsalted butter. This is our substitute for lard in this recipe.
Sugar - I prefer using caster sugar when it comes to baking as it dissolves quickly along with butter.
Orange - Orange juice along with its zest adds a nice aroma and flavour to the cookies.
Anise - Anise, also recognized as aniseeds or sweet cumin, comprises small, brown seeds with a delightful sweetness and a licorice-like flavor. These seeds are commonly employed to infuse desserts and beverages with their unique essence. However, due to their limited availability in India, I opted for star anise as an alternative. While not identical, star anise belongs to the same botanical family and shares a comparable profile with anise seeds. It's crucial to note that star anise carries a more intense flavor, so I recommend using only half the intended amount when substituting for anise seeds.

Step-by-Step Tutorial

Step 1 - Preparing Dry Ingredients

Combine flour, orange zest, baking powder, salt, and anise seeds (or crushed star anise) in a bowl. Mix thoroughly with a spoon and set aside (image 1).

Step 2 - Beating Butter and Sugar

In a separate bowl, use an electric hand mixer to beat softened butter and sugar for approximately 2 minutes until well combined. Pause to scrape the bowl with a spatula, ensuring an even mix (images 2-3).

Add orange juice in two parts, beating for 30 seconds after each addition until fully combined (image 4).

This is also the stage to add vanilla extract; I missed it so added it along with the flour mixture.

Tips:

Ensure butter is softened by bringing it to room temperature.
Avoid overbeating to prevent excess air incorporation, leading to spreading during baking.
You can also make use of your electric mixer on medium speed with a paddle attachment for beating butter and sugar.

Step 3 - Forming Cookie Dough

add dry ingredients and combine to form a dough

Add the flour mixture to the butter-sugar mixture and use a spatula to start forming the Biscochito dough
(image 5).

Eventually, use your hands to bring the batter together into a cohesive dough (image 6). If you find the dough is sticky add an additional tbsp or two of flour and combine into a dough.

Divide it in two, place on plastic wrap, flatten into discs, cover, and refrigerate for 30 minutes to overnight (image 7).

Step 4 - Rolling

Roll the cookie dough and cut using preferred cookie cutter

Roll out each dough piece to approximately 1/4-inch thickness. Using a star or preferred cookie cutters, cut out shapes (images -8-9).

Place cookies on ungreased cookie sheets and refrigerate for 20 to 30 minutes.

Step 5 - Cinnamon-Sugar Coating

Preheat the oven to 180°C/375°F.

Combine 1/4 cup granulated sugar and 1 teaspoon ground cinnamon in a shallow bowl. Whisk to blend (image 10).

Step 7 - Baking

before and after images of baked cookies

Bake cookies until slightly golden brown on the edges and nicely browned on the bottom (about 10 to 15 minutes). (images 11-12)

Continue the cycle of rolling, cutting, and baking for any additional dough, incorporating any leftover scraps into the process.

Step 8 - Coating the Cookies

Allow cookies to sit on the baking sheets for 3 to 4 minutes after baking. While still warm, place them top-side down into the cinnamon-sugar mixture, ensuring an even coating. (images 13-14)

Tip: Coat the cookies while warm to ensure the cinnamon sugar adheres properly.

Enjoy the Biscochitos Recipe without lard once fully cooled, savoring the delightful combination of the tasty exterior crunch with rich flavors along with your favorite hot chocolate.

Storage Instructions:

To store these anise-flavored cookies, allow them to cool completely and then transfer them to an airtight container.

Place parchment paper between layers to prevent sticking.

Store the container in a cool, dry place, away from direct sunlight.

Enjoy within a week or 2 for optimal freshness.

Freezing Instructions:

Biscochito Cookie:

After the cookies have cooled completely, arrange them in a single layer on a baking sheet.
Freeze the sheet until the cookies are firm.
Transfer the frozen cookies to a freezer-safe bag or container, placing parchment paper between layers to prevent sticking.
Label with the date and type of cookies.
This would stay good for 2 to 3 months

Cookie Dough:

Cookie dough can be made ahead of time and kept in the refrigerator for up to 3 weeks.
If freezing the cookie dough, shape it into discs.
- Wrap the dough tightly in plastic wrap and then into an air-tight container or zip-lock bag.
- Label the package with the date and type of dough.
- Freeze the dough for up to three months.

When ready to enjoy, thaw the cookies or dough in the refrigerator before baking. This method ensures that you can have freshly baked cookies whenever the craving strikes.

star shaped cookie placed in the front with other being placed in a black bowl

Preventing Cookie Spread: Tips.

Ensure your butter is softened at room temperature, allowing easy mixing. It should be soft enough to slide your fingers through it but still hold its shape and not be melting.
If possible, use caster sugar. It dissolves quickly when combined with softened butter, eliminating the need for overbeating, which can introduce excess air and cause cookies to spread.
To prevent spreading, refrain from overbeating the batter. As mentioned in the recipe 2-3 mins is sufficient.
Improve the dough's texture and also minimize spreading by chilling it twice. This helps firm up the butter which does not spread while baking.

All these tips are adapted from our Eggless Cut-out Cookies that retain the shape; a recipe that I perfected after 3 attempts.

Baker's Tips:

Chilled Dough: Ensure the cookie dough is well-chilled before rolling and cutting. This helps maintain the shape and prevents excessive spreading during baking.
Flour Rolling Surface: Lightly flour your rolling surface and rolling pin to prevent sticking. Too much flour can alter the dough's consistency, so use it sparingly.
Uniform Thickness: Aim for a consistent dough thickness. This ensures even baking and uniform cookies. Consider using guide sticks or rolling pin rings for precision.
Chill Cut-Out Shapes: After cutting out the shapes, place them on an ungreased tray and chill in the refrigerator for a short time before baking. This helps the cookies maintain their form.
Baking Sheets: Unlike any other cookies, these cookies need to be placed on an ungreased baking sheet that is not lined with parchment paper or greased with butter. Also, ensure baking sheets are at room temperature before placing the cut-out cookies. This prevents the dough from softening too quickly and losing its shape.
Refrigerate Between Batches: If you're working in batches, refrigerate the unused dough between each round of cutting and baking. This keeps the dough firm and manageable.
Watch Baking Time: Keep a close eye on the baking time. Overbaking can lead to dry, less tender cut-out cookies.
Cooling: Do not allow the cut-out cookies to cool completely or else the cinnamon sugar mixture won't adhere to the cookies.
Yield Consideration: Depending on the type of cookie cutter used, you can make 24-36 cookies, that is dozens of these sparkling cookies, making it ideal for the holiday season. Plan accordingly for larger batches.

Frequently Asked Questions

Why did my cookies spread too much during baking?

Overbeating the batter or using overly softened butter can lead to excessive spreading. Ensure proper butter softening, avoid overbeating, and refrigerate the dough adequately.

My cookie dough is too sticky. What should I do?

If the dough sticks, add a little more flour, a tablespoon at a time, until it reaches a manageable consistency. Chilled dough is easier to work with.

How do I prevent the cinnamon sugar from falling off the cookies?

Coat the cookies while they are still warm, but not hot. This ensures the cinnamon sugar adheres properly. Avoid letting the cookies cool completely before coating.

The bottom of the cookies is too dark. What went wrong?

Lower the baking temperature slightly, and be vigilant with the baking time. Darkened bottoms may indicate the oven is too hot or the cookies were baked for too long.

Can I use a different spice instead of anise or star anise?

Yes, you can experiment with other spices like cardamom or nutmeg for a unique flavor.

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Biscochitos recipe without lard - New Mexican Cookies

What is Biscochitos?

Biscochitos recipe without lard