New Mexico Traditions and Peet’s
I’ve always been fascinated by traditions. Whether they stem from religious, cultural or familial origins, l love learning about how different people celebrate their special occasions and all the various little nuances families integrate to make them their own.
As we officially enter the holiday season, I’m excited to celebrate our own family traditions. Traditions like wearing matching family PJs and decorating our Christmas tree while listening to Mariah Carey Christmas… but also carrying on many traditions that have been in both our families for years. One of those traditions for Micaela’s side of the family, is making biscochitos.
Biscochitos are a thin, often star or crescent shaped cookie flavored with anise and topped with cinnamon and sugar. Traditionally they are served at special celebrations like weddings and Christmas. They are also the official state cookie of New Mexico. They are crispy, buttery and perfectly sweet.
This year, we added to the holiday spirit and brewed Peet’s espresso on our cookie making day! I’m a long time fan of Peet’s Coffee and when I heard they released espresso pods compatible with our Nespresso Original machine I couldn’t wait to get my hands on them! On brand with the quality of Peet’s, their espresso pods are packed with the same bold and rich flavor you would expect from their whole bean coffee.
The Peet’s espresso capsules come in four different flavors. My favorite is the Crema Scura. I love the bold, nutty flavor with the smooth creamy finish. All espresso capsules are available for purchase at Amazon, Target, or directly from Peets.com.
Of course the dark smooth espresso pairs perfectly with New Mexican Biscochitos so I had to include Micaela’s family recipe. Traditionally the recipe calls for lard and eggs but we veganized the recipe and the substitutions work perfectly. Even the non-vegans in the family agree!
Vegan Biscochitos (makes 2 dozen)
- 6 cups flour
- 3 tsp baking powder
- 1 tsp salt
- 2 cups vegetable shortening
- 1 cup sugar
- 1 tsp anise seed
- 4 Tbl canola oil
- 1 tsp baking powder
- 4 Tbl water
- 1 tsp cinnamon and ½ cup sugar to sprinkle on top!
Bake at 400F for 8 minutes
- In a small bowl combine flour, baking powder, salt sugar and anise seed.
- Whip vegetable shortening with an electric mixer
- In a seepage bowl add in canola oil, baking powder and water
- Combine all ingredients and add ¼ cup cold water to form dough
- Bake at 400F for 8 minutes
- Mix ½ cup sugar and 1 tsp cinnamon and sprinkle on top while still warm!
Thank you to Peet’s Espresso for partnering on this post.