Bizcochito
 A fresh batch of biscochitos | |
| Alternative names | Biscochito |
|---|---|
| Type | Cookie |
| Place of origin | Nuevo México, New Spain |
| Region or state | New Mexico, USA |
| Associated cuisine | New Mexican cuisine |
| Main ingredients | Butter or pork lard,[1] anise, cinnamon, flour |
Biscochitos or bizcochitos (diminutive of the Spanish bizcocho) are a New Mexican cuisine crisp butter cookie, flavored with sugar, cinnamon, and anise.[2][3] The dough is rolled thin and traditionally cut into the shape of fleur-de-lis, or sometimes crosses, stars, and moons.[4]
The cookie was developed by residents of New Mexico[5] over the centuries from the first Spanish colonists[6] of what was then known as Santa Fe de Nuevo México. The roots of this delicate pastry date back to Mexico's Battle of Puebla in 1862, when French Emperor Maximilian was overthrown by the Mexicans. This date is now famously recognized as Cinco de Mayo, or May 5th. [7]The recipe for making the cookie has been greatly influenced not only by local and indigenous customs but also by recipes brought to New Mexico by immigrants from other Hispanic countries.[citation needed]
Biscochitos are served during special celebrations, such as wedding receptions, baptisms, and religious holidays (especially during the Christmas season).[2][8] It is commonly served along with hot chocolate.[8] The cookie is seldom known outside the boundaries of the original Spanish province, although Spanish speakers may recognize the association with bizcocho, from the name, and may have some idea of what they must be, even if they have not encountered them before.[citation needed]
State cookie
In 1989, the U.S. State of New Mexico made the biscochito its official state cookie.[8][3] This act made New Mexico the first U.S. state to have an official state cookie.[3][9] It was chosen to help maintain traditional home-baked cookery.
See also
References
- ^ Hudgens, T. (2011). The Commonsense Kitchen: 500 Recipes + Lessons for a Hand-Crafted Life. Chronicle Books LLC. p. 542. ISBN 978-1-4521-0033-3. Retrieved January 26, 2015.
- ^ a b Cobos, R. (2003). A Dictionary of New Mexico and Southern Colorado Spanish: Revised and Expanded Edition. Museum of New Mexico Press. p. 33. ISBN 978-0-89013-537-2. Retrieved January 26, 2015.
- ^ a b c "State Symbols". state.nm.us. Archived from the original on 7 July 2018. Retrieved 26 January 2015.
- ^ "Biscochitos: a traditional New Mexico treat". Teresa Dovalpage: a Cuban writer's blog. October 18, 2016. Retrieved January 19, 2021.
- ^ "NewMaxico, Biscochitos Recipe". Retrieved 26 January 2015.
- ^ Eisenstadt, P.; Belshaw, J. (2012). A Woman in Both Houses: My Career in New Mexico Politics. University of New Mexico Press. ISBN 978-0-8263-5025-1. Retrieved January 26, 2015.
- ^ Mahoney, Jane (November 22, 2009). "Uniquely New Mexican; Many families eagerly await the Christmas bounty of posole, tamales and bizcochitos". https://libproxy.unm.edu/login?url=https://search.ebscohost.com/login.aspx?authtype=ip,guest&custid=s4858255&groupid=main&profile=eds&direct=true&db=edsnbk&AN=12C2B50BBB498938&site=eds-live&scope=site.
{{cite journal}}: External link in|journal= - ^ a b c Brown, W.; Cogan, J. (2014). United Cakes of America: Recipes Celebrating Every State. ABRAMS. p. 305. ISBN 978-1-61312-795-7. Retrieved January 26, 2015.
- ^ Smith, A.F. (2007). The Oxford Companion to American Food and Drink. Oxford Companions. Oxford University Press, USA. ISBN 978-0-19-530796-2. Retrieved January 26, 2015.