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A Recipe for Christmas
23 December 2006
Christmas floats through the air at the Governor's Mansion in Santa Fe as Lupe Jackson taps her San Felipe Pueblo heritage for her family's Bizcochito recipe to serve to Governor Bill and Barbara Richardson's family and friends.
The recipe remains a secret, but Lupe did divulge some tips for making Bizcochito cookies in a recent Albuquerque Journal article (December 22, 2006). Some of these tips are:
- Use lard as the shortening.
- Mix dough with hands for a couple of minutes past the time that the ingredients seems to be mixed together.
- Refrigerate dough for several days before baking.
- Limit handling of dough to keep it from toughening.
- Pat dough down with hand; finish with a rolling pin.
- Make cookies thick to add to flavor. 3/8" dough will bake to 1/2" cookie.
- Line cookie sheet with parchment. Bake at 350 degrees for 15-20 minutes.
- If cinnamon and sugar topping is desired, sprinkle it on while the cookie is still warm.
Lupe's recipe is unavailable, but here is a Bizcochito recipe from a Knoll's resident or use one from your family's traditions.
BIZCOCHITOS
1 C lard
1 C sugar
2 eggs
3 C flour
1 tsp. baking powder
1/2 tsp. salt
1 1/2 tsp. anise seed
Topping:
1/4 C sugar
1 tsp. cinnamon
Cream lard and sugar together until creamy.
Add eggs and beat until fluffy.
Add dry ingredients and mix until well blended.
Stir in anise seeds.
Work dough with hands on a floured board.
Pat dough flat and finish with rolling pin.
Cut into shapes with cookie cutters.
Place on parchment.
Bake @ 350 degrees for 15 minutes or until cookie bottoms are lightly browned.
If topping is desired, mix cinnamon and sugar and sprinkle on warm cookies as they come from the oven. Feliz Navidad.
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