December 6, 2013:
Just in time for holiday cookie exchanges, next up in our Fall Cooking recipe line up is a delicious cookie recipe from BlueStar All Star Chef Jane Butel. Credited with starting the Tex-Mex mania, Jane Butel published her first cookbook on New Mexican and American Mexican food in the 1960’s. Twenty cookbooks later, her latest cookbook, “Chili Madness” 2nd edition is a revised and greatly expanded version of her best-selling original “Chili Madness” cookbook.
Ms. Butel is listed in Who’s Who in American Women, Outstanding Young Women, Platinum Who’s Who and the World Who’s Who. She is a member of the New York City chapter of Les Dames d’Escoffier and the International Association of Culinary Professionals among other affiliations.
Learn more about Jane Butel here:
Name: Chef Jane Butel
Favorite Holiday Recipe: Bizcochitos
Why this is your favorite holiday recipe: “It is New Mexico’s state cookie and originally made in Mexico to celebrate Cinco de Mayo”
How your BlueStar range / oven helps make it perfect: “The convection feature of the oven creates just the right browning and moist texture.”
Recipe: Bizcochitos (New Mexico’s State Cookie)
Yield: 4 dozen cookies
Baking Time: 10 – 12 minutes
- 1 1/2 cups lard, chilled
- 1 cup plus 3 tablespoons sugar, divided
- 2 eggs
- 2 teaspoons anise seeds
- 4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- About 3 tablespoons brandy, apple juice, or milk
- 2 teaspoons ground cinnamon
- Preheat oven to 350°. Beat lard and 1 cup sugar in a bowl until fluffy. Add eggs and anise seeds, and beat until very light and fluffy. Sift together flour, baking powder and salt. Add to creamed mixture in four different additions with some of the brandy each time, mixing on low speed of the mixer to combine the ingredients after each addition. Mix thoroughly to make a stiff dough. Place dough on a long piece, about three fee of waxed paper at one end. Bring the long end of the paper over the top and press to about one inch or slightly less in thickness and refrigerate until chilled.
- Roll out dough between waxed paper to just under 1/2 inch thickness. Cut with flour dusted cutters into the traditional fleur de lis shape or into 3-inch rounds. Combine the 3 remaining tablespoons sugar and the cinnamon in a shallow bowl; dip unbaked cookies into the sugar-cinnamon mixture on one side. Place cookies on ungreased baking sheets. Bake 10 -12 minutes or until tops of cookies are just firm. Cool cookies on wire racks.