Dive into a chai twist on the traditional biscochito. These Bisco-Chai-tos are for all the chai-tea latte lovers out there. They still have the cinnamon-sugary goodness of regular biscochitos but with an added bit of spice from a homemade mix of cardamom, ginger, clove, and nutmeg. Picture warming, comforting flavors filling your palate with each crunch of these delightful cookies. We also recommend having these Bisco-Chai-tos alongside a cup of tea that you can also add the chai spice mixture too. Talk about a chai-lovers heaven.

Tips for Making Biscochitos

To make the best Biscochitos, you want to start with high-quality ingredients. Choosing quality lard(or butter or shortening) and flour can be the difference between flat cookies that cannot hold their shape and crunchy cookies that are cooked evenly. After mixing your dough, there are a few steps you can take to ensure a delicious end product. Be sure to chill the dough after mixing and roll it out thinly for a crispy product. Lastly, we recommend using an izote or yucca flower shape in an ode to New Mexico state flower. 

Bisco-Chai-tos (A Chai Twist on Biscochitos)

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• Author: Marti Mills
• Yield: 45 Cookies 1x

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Description

This twist on New Mexico’s state cookie uses a hint of chai spice.

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Ingredients

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For the Chai Spice Mixture:

• 1 tbsp ground cardamom 
• 1 tsp ground cinnamon 
• 1 tsp ground black pepper 
• 1 tsp ground ginger 
• 1/2 tsp ground cloves 
• 1/2 tsp ground nutmeg

For the Cinnamon Sugar:

• 1/4 cup granulated sugar 
• 2 tbsp ground cinnamon 

For the Cookies:

• 200 g (7/8 cup) lard 
• 100 g (1/2 cup) granulated sugar  
• 54 g egg, weighed in the shell (about 1 large egg)  
• 45 g orange juice (the juice of 1/2 an orange)  
• 1 1/2 tbsp chai spice 
• 9 g (1 scant tsp) rum vanilla extract or other vanilla extract 
• 400 g (3 1/3 cups) all-purpose flour  
• 30 g (3 tablespoons) cornstarch 
• 5 g (3/4 tsp) baking soda  

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Instructions

For the Chai Spice Mixture:

1. In a small bowl, stir together the chai spice mixture.

For the Cinnamon Sugar:  

1. In a small bowl, stir together the sugar and cinnamon and reserve. 

For the Cookies:

1. Preheat oven to 350 degrees. Cover a baking sheet, preferably light-colored metal, with parchment paper or a silicone mat. 
2. With a stand mixer on high speed, whip together the lard, sugar, egg, orange juice, spice mixture, and vanilla until smooth and fluffy.  
3. Sift together the flour, cornstarch, and baking soda together.  
4. Add the dry ingredients to the mixer slowly, about one-third at a time. Stop mixing as soon as the dry ingredients are evenly incorporated. 
5. On a lightly floured surface, with a floured rolling pin, roll the dough out 1/4 inch thick. 
6. First cut out rounds with a 2 1/4-inch scalloped round cookie cutter. 
7. Cut five slices down to the center of the round, making six “petals”. Fold the petals out to the sides, one by one, to make an izote or yucca flower shape.  
8. Gently pick up the shaped cookie and dip the top in cinnamon sugar. 
9. Bake on a parchment-lined baking sheet for 8 minutes, rotate the tray, and bake for an additional 8 minutes.  
10. Remove from cookie sheet after 5 minutes, and cool on baking racks.

Other Variations to Try

Traditional Biscochitos

Green Chile Biscochitos

Recipe by Marti Mills / Styling by Julia Platt Leonard / Photography by Tira Howard

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These Hermit Cups get their name from the spiral swirl of mascarpone icing on top of Lemon Curd Cookie Cups. They come in bite size shapes that mix components of sweet, sour, and a bit of cinnamon spice for the perfect taste in a cookie. The best part is the simple ingredients we use in these cookie cups means you can make this recipe throughout the whole year, not just during the holidays. You could even experiment with different types of curds like cherry or strawberry curd for the summertime.

Tips for Perfecting a Lemon Curd

To create a velvety smooth and tangy lemon curd you have to start with fresh, juicy lemons. Zest the lemons to capture their bright citrus flavor and then squeeze the juice to add acidity. For an extra burst of flavor you can even add a teaspoon of vanilla extract or a splash of orange liqueur to your lemon curd. When you go to cook the curd, make sure it’s over low heat. You’ll have to stir continuously until the mixture thickens and coats the back of a spoon. Lastly, let the curd cool slightly before transferring it to a jar and refrigerating, trust us you’ll want to keep the additional curd.

Recipe by Alexander Murph / Styling by Julia Platt Leonard / Photography by Tira Howard

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If you haven’t had Biscochitos, the state cookie of New Mexico, then you’ve been missing out on big flavor in a small, crunchy package. These cookies land somewhere between a shortbread and sugar cookie but with hints of anise and cinnamon. The use of lard in this recipe makes sure the texture of these cookies are buttery and crumbly. For our biscochitos, we use a scalloped cookie cutter to achieve a flower shape and a Zia stamp to decorate the tops. But, you can leave the cookie shape up to your creativity and go with something more classic like circles or stars.

Why Are We Using Wine in a Cookie Recipe?

You may be wondering, why on Earth would you use wine in a sweet cookie recipe? Sweet table wine is actually a popular ingredient in biscochitos because it adds a subtle sweetness and a touch of complexity to the flavor. The wine also helps to moisten the dough, resulting in a tender and crumbly texture that you won’t receive otherwise. The sweetness of the wine also complements the other ingredients in the biscochitos, such as sugar, anise, and cinnamon, creating a harmonious and satisfying flavor profile.

Biscochitos

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• Author: Celina Grife

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Description

You cannot go wrong with these beautiful anise cookies.

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Ingredients

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For the Cookies:

• 6 cups all-purpose flour
• 1 tbsp baking powder
• 1 tsp salt
• 1 lb lard
• 1 ½ cups granulated sugar
• 2 tsp anise seeds
• 2 large eggs
• ½ cup sweet table wine

For the Topping:

• ¼ cup granulated sugar
• 1 tbsp ground cinnamon

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Instructions

1. Sift flour, baking powder, and salt together in a medium bowl. In a stand mixer, cream together the lard, sugar, and anise seeds on medium speed. In a separate bowl, beat the eggs until light and fluffy. Add the eggs to the creamed mixture, followed by the wine. Beat in the flour mixture, in a couple of additions, until a stiff dough forms. If the dough won’t hold together, add a bit more wine. 
2. Cover the dough and refrigerate it overnight. 
3. Preheat the oven to 350 degrees. Cover a pair of baking sheets with parchment. 
4. Remove the dough from the refrigerator and let stand until it is soft enough to roll. Divide the dough into quarters. Roll out each portion to about 1/16-1/8 inch in thickness. Cut with a 3-inch scalloped cookie cutter and place on baking sheets. Bake for 12-15 minutes, or until bottoms of cookies are golden brown.  
5. Meanwhile, mix the sugar and cinnamon topping in a small bowl. Drop the warm cookies gently in the cinnamon sugar and set aside to cool.  

Recipe by Celina Grife / Styling by Julia Platt Leonard / Photography by Tira Howard

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When celebrating the holidays, peppermint is bound to pop-up, especially in cookies. Make the most of this staple ingredient with our Peppermint Crisp Sugar Cookies to celebrate the cold of the winter season in a joyful way. You’ll start with a sugar cookie base before adding in a crispy, peppermint candy filling. Just don’t forget to leave out a few of these delights beside a glass of cold milk for Santa Claus!

What is Turbinado Sugar? 

You’re probably used to seeing granulated and brown sugar in recipes but turbinado sugar may be something new to you. Thankfully, this type of sugar is not as complicated as it sounds. Turbinado sugar is a type of raw sugar that has undergone a minimal refining process. Think Sugar in the Raw. It retains a golden color and a slightly grainy texture compared to refined white sugar. Its very subtle molasses flavor makes it a great ingredient in our Peppermint Crisp Sugar Cookies for its unique flavor and visual appeal. Though, you can also use it as a natural sweetener in drinks like tea and coffee, which is where you’ll probably see this sugar most.

Peppermint Crisp Sugar Cookies

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• Author: Nicole Appels
• Yield: 18 Cookies 1x

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Description

These sugar cookies combine the best parts of winter in a bite-sized portion.

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Ingredients

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For the Cookies:

• 2 3/4 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp kosher salt
• 1 cup unsalted butter, softened
• 1 1/4 cups granulated sugar
• 2 large eggs
• 1/2 tbsp fresh lemon juice
• Tennis biscuits, about one 7 1/2 oz (200 g) box
• Turbinado sugar

For the Peppermint Crisp Filling:

• 500 ml heavy cream
• 395 g dulce de leche
• 3 peppermint crisp candy bars, chopped fine
• Additional peppermint crisp candy bars, chopped

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Instructions

For the Cookies: 

1. Sift together the flour, baking powder, and salt in a medium bowl. 
2. Cream together the sugar and butter with a stand or handheld mixer until pale in color and light and fluffy. Beat in the eggs and the lemon juice. 
3. Add the dry ingredients to the butter-sugar mixture slowly, continuing to beat, just until combined.  
4. Scoop the dough into balls with a small ice cream scoop, and place on a tray or baking sheet. Refrigerate the balls of dough for at least 1 hour. 
5. Preheat the oven to 325 degrees. Line a pair of baking sheets with parchment paper. 
6. Arrange about 9 tennis biscuits, side-by-side on each baking sheet. Roll cookie dough balls in the turbinado sugar and top each tennis biscuit with a ball.  
7. Bake for 15 to 16 minutes, rotating the baking sheets halfway through the baking time. Then let cookies cool to room temperature. 

For the Peppermint Crisp Filling:

1. Whip the cream in a large mixing bowl until soft peaks form. Add the dulce de leche and beat it in. Fold in the candy bar pieces. 
2. Spoon the filling into a piping bag fitted with a round tip. Pipe the filling in a circular pattern around the top of each cookie. Sprinkle with additional chopped candy bar pieces over the top of each and serve. 

Other Sugar Cookies

Iced Sugar Cookies

Crackly Sugar Cookies

Recipe by Nicole Appels / Styling by Julia Platt Leonard / Photography by Tira Howard

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Blue Corn Macarons are elegant and a great choice for an edible gift to give to hostesses and families alike during the holidays. These little sandwich cookies have a light, airy cookie with a sweet vanilla bean ganache between them. You’ll notice these cookies have a bit of a blue hue due to the addition of blue cornmeal for a satisfying and sweet crunch. If you’ve always wanted to make macarons but were worried about the complicated process, we break down this recipe to ensure complete understanding for all levels of bakers. That way you can bask in your finish product while feeling like a successful baker.

What is Blue Cornmeal?

Blue cornmeal is a type of cornmeal made from blue corn, a variety of maize with a distinctive blue kernel. It is often used in traditional Mexican and Southwestern cuisine. Blue cornmeal has a slightly nutty flavor and a coarser texture than yellow cornmeal. It is a good source of fiber, protein, and essential nutrients. And yes, it will add a tint of blue to whatever you’re creating.

Blue Corn Macarons

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• Author: Chainé Peña
• Yield: 2 Dozen 1x

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Description

Who knew blue cornmeal in a cookie could be so good?

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Ingredients

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For the Macaronage:

• 130 g confectioners’ sugar
• 140 g finely ground almond flour
• 100 g of egg whites at room temperature
• 90 g granulated sugar
• 1/4 tsp cream of tartar
• 25 g finely ground blue cornmeal

For the Vanilla Bean Ganache:

• 200 g good quality white chocolate
• 100 ml heavy whipping cream, to be heated
• 190 ml heavy whipping cream, cold
• 1 tbsp vanilla bean paste (you can substitute vanilla extract but paste is best)

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Instructions

For the Macaronage:

1. Sift confectioners’ sugar and almond flour together. Set aside.
2. Meanwhile, in a stand mixer, whip egg whites to just foamy. Add 1/2 of the granulated sugar and all the cream of tartar. Whip another minute, then add remaining sugar. Whip to soft peaks.
3. In a large mixing bowl, start to fold 1/2 of the dry sifted mixture to the meringue. Once incorporated, add the blue cornmeal. Fold until batter stretches easily into ribbons and can create a figure 8 without breaking. Don’t overmix or cookies will spread too much. Undermix and your cookies will crack.
4. Fill a piping bag with a round tip. Chainé recommends a large 2A. Arrange silicon baking mats on a pair of baking sheets. You can purchase Silpat mats with a classic macaron size template; this will help you create a consistent size. Pipe macarons onto baking mats.
5. Dry for 20 minutes. Meanwhile, preheat oven to 275 degrees.
6. Bake for 10 minutes, rotate pans from front to back and top to bottom baking racks, and bake a final 10 to 12 minutes. Cookies are done when you gently push a shell and it doesn’t move.
7. Allow macarons to cool fully before filling.

For the Vanilla Bean Ganache:

1. Heat chocolate and 100 ml of cream in a bain marie until melted and fully combined. Use a spatula, rather than a whisk here, to avoid incorporating air while mixing. Take the pan off the heat and mix in the cold cream and vanilla. Chill overnight.
2. Whip with a stand or handheld mixer until the ganache is stiff and pipeable. Spoon mixture into a piping bag with a round tip.
3. Fill half of the macarons and top with the remaining macarons. Store in an airtight container for up to 4 days.

Recipe by Chainé Peña / Styling by Julia Platt Leonard / Photography by Tira Howard

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