Wednesday, December 11, 2013

This was Yumology's first year in The Great Food Blogger Cookie Swap.  We were thrilled to make delicious new friends with food bloggers across the country. Our cookie swap matches were these fine foodies whom I highly recommend you get to know…

Challenge Accepted
Wanna Be a Country Cleaver
Kitchen Calculation

All super-insanely-talented ladies whom we wanted to impress with our kitchen skillz, with a "Z," yes. In an attempt to put our best foot forward we thought we'd introduce ourselves by baking a Christmas cookie recipe filled with the flavors of home. Biscochitos.

ToddlerBaby helping bake cookies this year.

In New Mexico biscochitos can be found on almost any Christmas table. These rich, sugary, spice-filled cookies are a delicious way to wish your neighbors a happy holiday full of luminaria viewing, mountain climbing, singing and dancing.

In 1989 the state legislature declared biscochitos the official cookie of New Mexico. The recipe was originally brought over by Spanish settlers and has since been a beloved dessert to the region.

Happy Holidays Cookie Swap Buddies I hope you and your families enjoyed these as much as we do every year.

1 1/2 vegetable shortening
1 cup plus 3 tbsp sugar divided
2 eggs
2 tsp anise seeds
4 cups of all-purpose flour
2 tsp baking powder
1/2 tsp salt
3 tbsp apple brandy
2 tsp ground cinnamon

*Recipe adapted from Albuquerque Convention and Visitors Bureau
  1. Beat the shortening and 1 cup of sugar together until smooth
  2. Add the eggs and anise seeds and beat until light and fluffy
  3. In a separate bowl sift the flour, baking powder and salt together
  4. Slowly transfer the flour mixture into the creamed mixture until a firm dough is formed
  5. *The best way to do this is to sift 1/2 cup of the flour mixture into the cream mixture at a time
  6. *After one cup has been added roll the ball of dough out on the counter and knead until the flour is fully incorporated
  7. Wrap the dough in plastic wrap and roll it out to 1 inch thick
  8. Refrigerate the dough for about 1 hour until chilled
  9. Preheat your oven to 350 degrees
  10. Roll the dough out until it is about 1/2 inch thick
  11. Mix the cinnamon and remaining sugar together in a small bowl
  12. Cut your cookies out of the dough and roll them in the cinnamon and sugar mix
  13. Lay on a baking sheet and bake at 350 for 10-12 minutes
We packaged our cookies in a Christmas tin and tossed in an extra dusting of sugar and cinnamon. We also threw in a little Christmas gift for our blogger friends to add to their tree.


While The Great Food Blogger Cookie Swap rules required we send three batches of cookies to the gals above, we also received three dozen delicious cookies from these fine gals. Check it out…

 Gingerbread Mallowmen 

 Hazlenut Chocolate-Cherry Financiars

 Molasses Cocoa-Nib and Black Strap Rum Cookies

CoffeeMaker and Toddler Baby chowing down on those Chocolate Cherry Financiars!

ToddlerBaby had a little too much fun with his cookies this year.

Such a great event! 
Thank you to everyone who was involved in our portion of The Great Food Blogger Cookie Swap.

Tagged: ,


  1. I've never heard of biscochitos - and yours look fantastic. I love discovering new dishes, so I'm going to have try this recipe. But it looks like you had great help in the kitchen with Toddler Baby at your side! I have four pugs and they just watched me bake - didn't bother to lift a paw to help!

    This was my first year participating in the Cookie Swap; I made Soft-Baked Gingersnap Molasses Cookies, 3 ways. Had great fun and enjoyed getting exposed to so many other passionate food bloggers.

    Happy holidays!

    1. Just discovered your site and WOW! So many delicious recipes. Thank you for reaching out. Yes, biscochitos are a holiday staple in our household. They have an earthy licorice flavor which we love. I hope you'll try our recipe and tell us what you think. I know I'll be coming to your site for a lot of baking ideas. Nice to meet you. Happy Holidays to you and your pugs! :)