🌶️ Welcome to 'Red or Green?' - your destination for vibrant New Mexican flavors and irresistible recipes! Today, I'm thrilled to share a festive twist on a classic treat: Red Chile Biscochitos. These cookies blend traditional biscochito ingredients like anise, cinnamon, and brandy with the spicy allure of New Mexico red chile powder. One bite of these delightful cookies will have you craving their zesty warmth throughout the holiday season!
In a time-saving enhancement this year, we're rolling out the dough into logs for a quicker preparation. Perfect for those bustling holiday moments, this shortcut ensures you can savor these spicy cookies with ease and delight. Get ready to bring the flavors of New Mexico to your holiday table with these irresistible Red Chile Biscochitos!
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🔸 Ingredients:
5 cups unbleached flour, sifted
1 cup New Mexico red chile powder, sifted
3 tsp baking powder
1 tsp salt
1lb/2 cups lard
3 eggs, slightly beaten
1 tsp vanilla
¼ cup brandy or white wine
1 ½ cups sugar
1 tsp anise, slightly crushed
1 cup spicy cinnamon sugar (1 tsp cinnamon, 1 tsp red chile powder and 1 cup sugar mixed together)
🔸 Instructions:
Preheat the oven to 350°. Sift 5 cups of unbleached flour together with 1 cup of New Mexico red chile powder. Add 3 tsp baking powder and 1 tsp salt. Mix with a whisk until everything is combined.
In a separate bowl, cream together 1 lb lard, sugar, 3 slightly beaten eggs, 1 tsp vanilla, ¼ cup brandy/wine, 1 ½ cups sugar & 1 tsp anise with a hand mixer.
Gradually add dry ingredients to wet ingredients, about a cup at a time. Fully combine until a cookie dough consistency has been reached - in other words, the dough sticks together (not too crumbly or too wet). You may need to work the dough with your hands.
Place dough onto a well-floured surface & cut into 4 equal parts. You will need to keep the flour close by as the dough may be a little sticky. Roll each portion into a log about 2-2 ½ inches in diameter. Wrap the logs in plastic wrap and place into the freezer for 15 minutes. This will allow the dough to stiffen up so that it is easier to slice.
After 15 minutes, slice each log into ½ inch rounds. Lightly dust each cookie in cinnamon sugar on one side & gently place on a baking sheet. Bake cookies in the oven for 8-10 minutes. Repeat steps 6-9 with the rest of the dough.
Let cool for 5 minutes & enjoy fresh or store in a container for up to 2 weeks. You can also freeze them for up to 3 months. Enjoy!
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