Bizcochito

 

I don’t know how but before I even moved down here, I heard of this cookie exclusive to New Mexico called Bizcochitos. Upon arrival it was on my short list to find, and try these cookies. Needless to say, after my first one I was not only intrigued, but also hooked. The flavors and texture were so interesting, and like nothing I have ever had. Where had these cookies been before I moved? So naturally I needed to learn how to make them once I got settled in.

Once home where the sheet pans, and mixer were unpacked I sought out a proper recipe, and what I found was surprising. Cinnamon, anise, brandy, and lard? My first thought was that this was like the game of telephone and these are the ingredients that eventually made their way into my ear. But all recipes were consistent so I headed to the grocery store on a mission and came back with all I needed to make these cookies.

While there is still some fine tuning to the technique the cookies turned out good, and are now a part of my baking rotation. As to the flavor when people ask me, I describe it as a cross between a snickerdoodle, and pie crust with a subtle licorice flavor. But really what I say is you won’t know until you try one. The other thing I tell them is once you try one, you will be hooked without even realizing it.

The other thing I learned during my first winter here is that this is way more than a cookie, and is incorporated into as many things as possible. I have had the privilege of enjoying bizcochito coffee, hard cider, donuts, and even a milkshake from on of the local fast-food chains. You know which one I’m talking about. While all those are good, I still find myself wanting the traditional bizcochito. This is a cookie I will continue to enjoy as long as I live here, and if I ever happen to leave one I will for sure bring with me.