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Lavender and Lemon Biscochitos
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
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
Directions
- 1. 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.
- 2. 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.
- 3. 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.
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