For the last three years, I've made the same cookies for the Serious Eats cookie swap: biscochitos, the official cookie of New Mexico, an all-lard cookie made with rum and anise seeds then rolled in cinnamon and sugar. I keep hoping that the next year, the lard trend will catch on, but people are so partial to butter. And I can't blame them.
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Now, you may think you might not want to eat a cookie that tastes like roasted pig, but not so. This year's batch of cookies was by far the porkiest, saltiest batch of biscochitos I've ever made, and people didn't seem to mind.
Biscochitos are a traditional New Mexican holiday cookie; a subtly porky confection made from lard, with anise seeds and brandy or rum. In December, biscochitos comprise maybe thirty percent of the diet of the average New Mexican. It is considered bad form to go to a social gathering or leave one without having brought your own batch and sampled that of your friends and coworkers.