Bizcochitos are holiday sweets from Mexico according to Sharon Tyler Herbst, but according to the internet they originated in and are the state cookie of New Mexico. Lightly fragrant with crushed anise and sweet wine, and redolent with cinnamon, they are rich and melt-in-your-mouth tender with a crisp exterior that sings of the attributes of baking with lard. Ms. Herbst also states that the fleur de lis is the preferred shape, but I lack that particular design in my collection of cookie cutters and so used a star. Which, it turns out after exploring the internet, is commonly used in the making of bizcochitos.

I do not usually buy sweet wine, and when I asked for a recommendation at our local liquor store, the salesperson broke up a four-pack of small bottles of Moscato and sold me one. It contained a little more than the three-quarters of a cup required. We three agree these wine cookies are delicious. As I baked them, their fragrance reminded me of my recent, too-brief time in New Mexico.


About pattiblaine

Raised under the name of Snyder in the upstate NY town of Vestal, I've worked as a typesetter, a fast food salad bar tender, an art reviewer, a waitress, a part-time nanny, and a very-bad-with-phones temp. Once upon a time I was all-but-thesis toward a Masters in Art History. Now I'm just a mom with a lot of fiber squirreled away throughout the house. We call it insulation. In 2013 I completed a life-long learning program at Colgate Rochester Crozer Divinity School, and am a postulant toward the diaconate in the Episcopal Diocese of Rochester, NY. In addition to coordinating volunteers for the soup kitchen, I volunteer as a tutor at a deeply impoverished city elementary school, and am a docent at the Memorial Art Gallery.
This entry was posted in On the fly (aka from a mobile device), The Joy of Cookies and tagged , , , , , , , , . Bookmark the permalink.

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