Biscochitos are a Christmas tradition here in New Mexico. These light, melt-in-your-mouth confections topped with sugar and cinnamon just taste like home and wonderful memories with family. My mom and I always make dozens of them near the holidays.
Last year I picked up a cookie cutter kit to make linzer cookies, but they seemed too similar to my beloved biscochitos so I never made them. But ever since I’ve been dreaming of those beautiful sandwiched cookies with jam or chocolate in the center, so this year I decided to combine everything into a brand new cookie! May I introduce to you: Biscochito Linzer Cookies!
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While biscochitos are traditionally made with lard, I modified the recipe to use butter instead which keeps the traditional taste but creates an almost shortbread-like consistency. I’ve also created two topping options–one with the traditional cinnamon sugar topping and a second with a powdered sugar cinnamon topping to create the typical linzer cookie appearance. Fill the cookies with chocolate hazelnut spread or raspberry jam for a delicious treat. Those with a taste for heat can go full New Mexican and use red Chile raspberry jam for the ultimate experience!!!
First things first, mix up the cookie dough (recipe at bottom) until it resembles the consistency below. If it’s too dry, you can add just a tiny bit of water until it smooths out. You want it to be easy to roll but not too gooey that it sticks to everything or gets misshapen.
Next, working with half the dough at a time, shape into a ball and place on a floured surface. Coat your rolling pin with flour too!
Roll out the dough to about 1/4″ thick.
Use a linzer cookie cutter to cut out the tops and bottoms of the cookies. I have this one:
This Christmas-themed one would also be really fun for the holidays:
I like to cut the tops first, then remove the center cutter and cut the bottoms.
If you want your cookies to be more like traditional biscochitos, combine cinnamon and sugar and dip the tops in the mixture before baking. If you’re having trouble getting the cinnamon and sugar to stick to the cookies, dip your fingers in a bowl of water and just barely brush the tops of the cookies before dipping them.
If you want your cookies to look more like traditional linzers, bake the cookies first, then dust the tops with cinnamon and powdered sugar before assembling. Adding the cinnamon to the powdered sugar maintains the flavor of the biscochitos. With either method, be sure to pop the cookies in the freezer for 5-10 minutes before you bake them. It’ll help them keep their shape. If any of your bottom cookies have large bubbles after baking, poke them very gently with a toothpick and press down to flatten while they’re still a little warm.
For the cookies on the left, I used a chocolate hazelnut spread inside and cinnamon and powdered sugar on the top. For the cookies on the right, I used Red Chile Raspberry Jam (Heidi’s Jam is a local favorite) and dipped the tops in cinnamon and sugar before baking. Both flavor and topping combinations are delicious and a fun twist on the traditional biscochitos. I’m already planning to make them an annual treat!
Biscochito Linzer Cookies
Makes 3-4 dozen linzers
Ingredients:
- 3 C Flour
- 2 tsp Baking Powder
- 1/4 tsp Salt
- 1/2 C Sugar
- 1 C Butter (cold and cut into cubes)
- 1 Large Egg
- 1 1/2 tsp Anise
- Water
- Sugar and Cinnamon (topping)
Directions:
Preheat oven to 350 degrees farenheit. Beat sugar, salt, and butter in a stand mixer with a paddle attachment until light and fluffy. Add in the egg and anise and mix to combine. Add in flour and baking powder gradually. You’ll end up with a crumbly mixture. Use your hands to finish bringing the dough together. If too dry, add tiny amounts of room temperature water until the dough forms into a ball. Roll to 1/4″ thick on floured surface and use linzer cookie cutter to cut equal numbers of tops and bottoms. Dip tops in cinnamon sugar mixture before baking or dust with powdered sugar and cinnamon after baking. Freeze for 5-10 minutes to help cookies keep their shape. Bake for 7-8 minutes. Allow to cool before dusting and assembling cookies.
I hope you all enjoy this twist on two favorite traditional cookies. Happy holidays!
