As a transplant to the Southwest, I felt it was my duty to make some Biscochitos.  Basically, (with this recipe at least) they’re super-duper snickerdoodles.  I’ve also seen them referred to as “the original Mexican wedding cake” but my version of Mexican wedding cakes contains nuts, which these do not.  This recipe finishes with cinnamon and sugar, and I’ve also seen others rolled in powdered sugar.  My Mom took charge of the dough, so I can’t provide comments on that element of the baking.  We rolled them out and cut them like sugar cookies which worked beautifully.  This recipe is former New Mexico Governor Bill Richardson’s, and it was the winner of Yankee Magazine’s Cookie Primary, the greatest fusion of cookies and politics ever!


“6 cups flour
3 teaspoons baking powder
1 teaspoon salt
1 pound lard (a must, no substitutes)
1-1/2 cups sugar
2 teaspoons anise seed
2 eggs
1/2 cup sweet table wine
1/4 cup sugar
1 tablespoon cinnamon

Preheat oven to 350 degrees. Sift together flour, baking powder, and salt. Cream the lard with sugar and anise seed on medium speed until fluffy. In a separate bowl, beat eggs until light and fluffy. Add beaten eggs to creamed mixture. Mix together, flour mixture and creamed mixture, then add in the wine to form a stiff-like dough, add more wine, if necessary.

Refrigerate dough overnight.

Remove dough from refrigerator and let stand until dough is soft enough to roll. Divide dough in quarters and roll to about 1/16 to 1/8-inch thickness. Cut with cookie cutter and place on cookie sheet. Bake for 12 to 15 minutes or until bottom of cookie is golden brown. Remove from oven. In a bowl mix together sugar and cinnamon. Drop baked cookies into sugar and cinnamon mixture and set aside to cool.”