Paco's Biscochos

Paco's Biscochos

Also known as Biscochitos, New Mexico’s Official State Cookie. 

We are on a quest to revive holiday traditions from both of our families. The cookie tradition has been a bit of a challenge since we do not have Mom's recipe. 

I have tasted many different kinds of biscochos over the years, and have never really been a fan of biscochos. I never had the opportunity to have one of Mom's biscochos. We are building our recipe off Tonie's memory of Mom using frozen orange juice, rolling the dough into balls, and smashing them between the palms of her hands. Tonie has that memory of tasing orange juice in her cookie; that when you take a bite and suck on it, it just tasted so soft, juicy and dissolve-in-your-mouth good. 

Last year's trial was not quite right, but this year (2022) I think we have tweaked, tested and came up with the best biscocho ever! 

Like my Mother-in-law before me, I do not use anise in my biscochos. 

Makes about 6 dozen biscochos.

For Dough:

16 oz box of lard, Morrell brand
1 c white sugar

3 large eggs

1/2 c orange juice*

1 tsp orange zest, finely minced

1/2 tsp vanilla extract

1/2 tsp butter extract

1/2 tsp ground cinnamon

Pinch of salt

5 c flour (more or less)

3 tsp baking powder, aluminum free - I use Rumford Brand

*note: 1/4 c fresh squeezed, 1/4 c frozen concentrate. You can probably squeeze more than a 1/4 c of juice from an orange. Use orance juice concentrate to complete the 1/2 cup needed - do not add water*

For Dusting:
1 c sugar
1/2 tbsp cinnamon

Directions:

Scrape the sides and bottom of mixer after each step.

1. In stand mixer with paddle attachment, beat lard until fluffy, about 4 to 5 minutes. 
2. Add in sugar; mix.
3. Add eggs, one at a time; mix after each addition. 
4. Add in orange juice, orange zest, vanilla extract, butter extract, ground cinnamon and salt. Mix until blended.
5. Slowly add 3 c of sifted flour to creamed mixture, mixing on low speed. Slowly...
6. Add baking power to 4th cup of flour and sift together before slowly adding it to creamed mixture.
7. You will need most of the 5th cup of flour. You may need more, you may need less. You only want to add little amounts of flour at a time, stopping when you can roll dough into a ball. Dough will be sticky, but not too much that you cannot roll into a ball. 
8. Preheat oven to 350°F. 
9. Use a cookie scoop, scoop out a ball, roll between palms of hands. Smash until about 1/4 inch thick. Place on a seasoned baking stone. 
10. Repeat until you have a stone full.
    
11. Bake for 14 minutes on a cold stone, 12 minutes on a hot stone or when bottom edges of the cookie are slightly browned.
12. Meanwhile, in a large bowl, combine sugar and cinnamon for dusting. Adjust cinnamon/sugar ratio to your preference.
13. Once out of the oven, let the cookies rest on the cooking stone for 1 minute. 
14. Place cookies, one at a time in the large dusting bowl. Spoon mixture over the cookie to entirely coat the cookie. Shake off excess sugar and place on wire rack to cool.

Of course, I had to taste them at all stages, when they were broken, warm, cool - I feel they tasted best when they were cooled off. 

2022 Biscochos

2021 Biscochos

They made a great little gift!