Bizcochitos

Most states don't bother with official state cookies, but in 1989 New Mexico declared theirs. The state cookie of New Mexico is the bizcochito (bees-ko-CHEE-toh,) Spanish for little biscuit. Like the other exceptional breads and pastries I've fallen in love with out here, bizcochitos are made with one pound of pure lard. "Lard is a must even if the health conscious cringe," says one web site. "The lard is what makes them light. You can’t make bizcochitos without lard.”

Bizcochitos
1 pound pure lard
1 cup sugar
2 eggs
6 cups flour
1/4 cup red wine
2 tsp. anise seed (slightly crushed)
1 cup sugar mixed with 2-3 tsp. cinnamon

Cream lard until fluffy. Add sugar slowly gradually, beating well. Add eggs one at a time beating well. Add anise seed. Mix in flour by hand, using enough wine to make dough soft. Let stand about 10 minutes. Use cookie press or roll out dough on lightly floured board and cut into squares. Bake at 350 degrees for 15 minutes on ungreased cookie sheets. Remove from sheets while hot and dip top side in sugar/cinnamon mixture.

Legend has it that the NM legislature decided easily to adopt the bizcochito as its state cookie, but argued long and fiercely on the House floor about how to spell it. Lawmakers had strong feelings for the classic "z" or the modern "s". The law was ultimately enacted with the classic spelling, but don't think the disagreement ends there. New Mexicans can become furioso if you don't spell it their way.