In New Mexico, bizcochitos are a delicacy that is often served at celebrations such as weddings and graduations, but during the holiday season, they are notably produced in large quantities. Similar to other seasonal confections such as sugar and gingerbread, the dough is meant to be rolled out prior to being cut into the desired shapes. The texture of the cookies is comparable to that of prepared shortbread. Bizcochitos, on the other hand, are made with some genuinely peculiar ingredients, which, when combined, produce a confection that is light, delicate, and incredibly delicious. Enjoy these bizcochitos with steaming chocolate, coffee, or tea.

Bizcochitos  are produced using a straightforward cookie dough that incorporates flour, sugar, baking powder, and eggs as its primary ingredients. The details supplied by New Mexico. It is accurate that bizcochitos are distinguished from other types of pastries by the use of anise, the primary flavoring ingredient, lard, and either sweet white wine, cognac, or rum. The final product should be biscuits that are tender, crumbly, and difficult to refuse.

Cookies made with butter and flavored with sugar, cinnamon, and anise are a fundamental component of New Mexican cuisine. These cookies, which are known as bizcochitos or biscochitos (a diminutive of the Spanish word bizcocho), have a crackly outside and a soft, crumbly inside. The dough is rolled out very thinly and then cut into various shapes, such as the fleur-de-lis, the cross of Christ, stars, and the moon. The first Spanish immigrants to settle in what is now known as New Mexico were responsible for perfecting the cookie over the course of several centuries.