Recipes and Cooking Citrus Rumchata Biscochitos Be the first to rate & review! Traditional cinnamon- and anise-flavored biscochitos are the state cookie of New Mexico. For a new spin, we added rumchata--a liqueur that is a blend of rum and horchata. By Lauren McAnelly Lauren McAnelly Website Lauren McAnelly is a food stylist and culinary expert with over 15 years of experience in cooking and baking. Her roles have included working in restaurants, bakeries, culinary schools, test kitchens, and photo studios, producing new and creative content for a multitude of platforms including print, video, and digital media. Lauren obtained her B.S. in communicative arts from Wisconsin Lutheran College. This degree blended science, marketing, communication, and arts classes. She then completed her Culinary Arts Degree in Savory, Pastry and Wine Education from Cook Street School of Culinary Arts. This program included intensive, hands-on instruction of traditional French and Italian cooking and baking. Learn about BHG's Editorial Process Published on August 27, 2021 Print Rate It Share Share Tweet Pin Email Photo: Jacob Fox Prep Time: 30 mins Chill Time: 1 hrs Bake Time: 10 mins Total Time: 1 hrs 40 mins Servings: 36 Yield: 36 cookies Jump to Nutrition Facts Ingredients ¾ cup sugar 1 tablespoon orange zest 1 teaspoon anise seeds, crushed 1 ½ cup all-purpose flour 1 ½ cup whole wheat flour or all-purpose flour 1 teaspoon baking powder ½ teaspoon salt ¾ cup butter, softened ½ cup coconut oil or canola oil 1 egg 3 tablespoon Rumchata 1 teaspoon vanilla 2 tablespoon sugar 1 teaspoon ground cinnamon Directions In a food processor or blender combine the 3/4 cup sugar, orange zest, and anise seeds. Cover and pulse until mixture is sandy and fragrant; set aside. In a medium bowl stir together the flours, baking powder, and salt; set aside. In a large mixing bowl beat butter, coconut oil, and sugar-orange mixture with an electric mixer on medium to high speed until light and fluffy, scraping sides of bowl occasionally. Add egg, Rumchata, and vanilla. Beat until combined. Beat in as much of the flour mixture as you can with the mixer. Stir in any remaining flour mixture. Divide dough in half and shape each into a disk. Wrap and chill 1 hour or until dough is easy to handle. Preheat oven to 350°F. Line cookie sheets with parchment paper; set aside. On a lightly floured surface roll half the dough at a time until 1/4-inch thick. Using desired 2 1/2-inch cutter, cut out dough. Place 1 inch apart on prepared cookie sheets. In a small bowl combine 2 tablespoons sugar and cinnamon; sprinkle over cutouts. Bake for 10 to 12 minutes or until bottoms are golden brown. Transfer cookies to a wire rack and let cool. Storage: Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. Rate it Print Nutrition Facts (per serving) 121 Calories 7g Fat 13g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 36 Calories 121 % Daily Value * Total Fat 7g 9% Saturated Fat 5g 25% Cholesterol 15mg 5% Sodium 79mg 3% Total Carbohydrate 13g 5% Total Sugars 5g Protein 1g Vitamin C 0.2mg 1% Calcium 13mg 1% Iron 0.5mg 3% Potassium 29mg 1% Folate, total 12.6mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.