RECIPE for Biscochitos or Bizcochitos
Adapted from Visit Albuquerque’s Biscochitos recipe.
Makes 24 cookies.
3/4 cups (1 1/2 sticks) butter, softened
1/2 cup plus 2 tablespoons sugar
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3 tablespoons milk
2 teaspoons cinnamon
In the bowl of a stand mixer, beat together butter and 1/2 cup sugar until creamy. Add egg and beat until combined.
In a medium bowl, whisk together flour, baking powder, and salt. Add flour mixture and milk to butter mixture and beat until combined and dough forms. Cover and chill until firm, 2 hours to overnight.
When ready to bake, heat oven to 350 degrees Fahrenheit. Stir together remaining 2 tablespoons sugar and cinnamon in a small bowl. Roll dough out on a floured surface to just under 1/2 inch thick. Using a floured 2 1/2- to 3-inch round cookie cutter (ours was a snowflake), cut out cookies. Dip cookies in cinnamon-sugar mixture and place on an ungreased baking sheet. Alternately, sprinkle each cookie generously with cinnamon-sugar before baking. Bake 10 to 12 minutes, until tops are just firm.
Illustration from Nine Days to Christmas (the 1960 Caldecott Medal winner) by Marie Hall Ets and Aurora Labastida.