Biscochitos are the state cookie for our home state of New Mexico. They are traditionally made with anise seeds, but I substituted lavender and lemon in this biscochitos recipe. The result is intriguing and delicious! I have also made these with lemon and dried thyme and they were scrumptious. —Marla Clark, Albuquerque, New Mexico
Lavender and Lemon Biscochitos
Can you freeze Lavender and Lemon Biscochitos?
Freeze cookies in freezer containers, separating layers with waxed paper. To use, thaw before serving.
Lavender Flowers
Lavender and Lemon Biscochitos
Prep Time
30 min
Cook Time
10 min
Yield
6 dozen
Ingredients
- 1/2 cup unsalted butter, softened
- 2/3 cup sugar
- 1 large egg, room temperature
- 1 tablespoon dried lavender flowers
- 1 tablespoon grated lemon zest
- 1-1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- Optional: Lightly beaten egg white and fresh thyme sprigs
Directions
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg, lavender and lemon zest. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk; cover and refrigerate 30 minutes or until firm enough to roll.
- Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 1-in. round cookie cutter. Place 1 in. apart on parchment-lined baking sheets. Sprinkle with additional sugar. Or, if desired, brush with egg white and press fresh thyme or additional lavender flowers onto cookies.
- Bake until bottoms are light brown, 9-11 minutes. Remove from pans to wire racks to cool. Store in airtight containers.
Nutrition Facts
1 cookie: 29 calories, 1g fat (1g saturated fat), 6mg cholesterol, 16mg sodium, 4g carbohydrate (2g sugars, 0 fiber), 0 protein.
