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5 from 1 vote

Biscochitos Recipe without Lard - New Mexican Cookies

Experience the rich flavors of our Biscochitos recipe without lard, delivering a delightful twist to this beloved New Mexican Cookie classic.
Course Snack
Cuisine Mexican
Prep Time 10 minutes
Cook Time 12 minutes
Chilling Time 50 minutes
Servings 36 cookies
Calories 95kcal
Author Sushma Iyer

Ingredients

  • 360 gms (3 cups) Plain Flour/APF/Maida
  • 1 tbsp Orange Zest
  • 1 tsp Baking Powder
  • 1/2 tsp Salt
  • 1 tsp Anise seeds or 1/2 tsp Crushed Star Anise
  • 226 gms (1 cup) Butter unsalted
  • 115 gms (1/2 cup) Caster Sugar
  • 1/4 cup Orange Juice
  • 1 tsp Vanilla extract

Cinnamon-Sugar Mixture

  • 1/4 cup Caster Sugar
  • 1 tsp Cinnamon Powder

Instructions

  • Combine flour, orange zest, baking powder, salt, and anise seeds (or crushed star anise) in a bowl. Mix well and set aside.
  • In a separate bowl, beat softened butter and sugar with an electric hand mixer for 2 minutes. Pause to scrape the bowl using a spatula.
  • Add orange juice in two parts, beating for 30 seconds after each addition. Followed by vanilla and beat together for another 30 seconds. Do scrape the bowl before each addition.
  • Incorporate the flour mixture into the butter-sugar blend, initially using a spatula to initiate the dough formation. Gradually transition to using your hands, skillfully bringing it together into a unified, cohesive dough. Should the dough present a slightly sticky texture, introduce a tablespoon or two of flour, seamlessly transforming it into a more manageable consistency.
  • Divide the dough into two, flatten into discs, cling wrap and refrigerate for 30 mins to overnight.
  • Roll out each dough piece to 1/4-inch thickness. Cut out shapes using preferred cookie cutters.
  • Place them on an ungreased cookie sheet and refrigerate it second time for 20=30 mins.
  • Meanwhile, preheat oven to 180°C/375°F.
    And Combine 1/4 cup sugar and 1 tsp cinnamon in a bowl to form the cinnamon sugar mixture.
  • Bake cookies until slightly golden in the preheated oven of 180°C for 10-15 mins until the edges of the cookies are golden brown. Repeat rolling, cutting, and baking for any additional dough.
  • Let cookies sit for 3-4 mins in the pan itself. And while the cookies are still warm, dip top side into the cinnamon-sugar mixture for an even coating and place on a wire rack to cool completely.
  • Once cooled enjoy these crispy cookies along with a cup of coffee or store it in an airtight container for 2 weeks at room temperature.

Video

Notes

Preventing Cookie Spreading:
  1. Ensure your butter is softened to room temperature, striking the right balance for easy mixing without melting.
  2. Opt for caster sugar to dissolve quickly, preventing overbeating and potential spreading issues.
  3. Follow the recipe's guidance on chilling the dough twice to enhance texture and minimize spreading.
General Tips:
  1. Chilled Dough: Keep the cookie dough cold for precise cutting and minimal spreading during baking.
  2. Flour Surface: Lightly dust your rolling surface and pin to prevent sticking without altering the dough.
  3. Uniform Thickness: Aim for even dough thickness using guides for consistent baking.
  4. Chill Cut-Outs: Refrigerate cut-out shapes briefly before baking to retain their form.
  5. Baking Sheets: Use an ungreased, room temperature baking sheet for perfect cookie shapes.
  6. Refrigerate Between Batches: Keep unused dough chilled between rounds for better handling.
  7. Watch Baking Time: Avoid overbaking; it ensures a tender texture in your cut-out cookies.
  8. Cooling: Apply cinnamon sugar while cookies are warm for optimal adherence.
  9. Yield Consideration: This recipe yields 24-36 cookies, making them ideal for festive batches. Adjust quantities as needed.
 
 

Nutrition

Calories: 95kcal | Carbohydrates: 11g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 13mg | Sodium: 85mg | Potassium: 16mg | Fiber: 0.3g | Sugar: 3g | Vitamin A: 161IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 0.1mg
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