Going Four for Four
Today, after I get home from work and grab a little snack, I will reach into my special cabinet and remove the 1970’s era KitchenAid mixer waiting there. The mixer will go on the counter next to my battle worn Cocinas de New Mexico cookbook.
It’s time to make biscochitos.
This is my fourth and final entry for my local county fair, which starts this weekend. I decided to enter my biscochitos in the “culinary arts” event under the “ethnic desserts – cookie” category.
I first learned how to make the New Mexico State Cookie on the very same avocado green mixer that I will use tonight. It’s been a part of my life as long as I can remember, churning out bread, tortillas, grinding meat and makes endless batches of cookies. My mom oversaw my first forays into baking, helping make sure I got the measurements right and followed the recipe to the letter.
Baking biscochitos is like a meditation. Mix the dough, an extra pinch of anise seed for luck, roll out the heavy dough on the counter, cut out circles and bake to golden perfection.
This process, these cookies and that green mixer are all a part of my DNA.
I have no idea what sort of competition my cookies will go up against, but I know this: win or lose, The Good Man and I will have a fresh batch of homemade bicochitos to get us through the day.
A little bit of New Mexico in the middle of a very busy work week. That’s a winner!
Note to El Viejo: I will make them both with and without cinnamon sugar on top and then decide which I think the judges would prefer. I tend to think I should go gringo style and turn in the sugared tops to try to curry the favor of the judges.