Biscochitos are the state cookie for our home state of New Mexico. They are traditionally made with anise seeds, but I substituted lavender and lemon in this biscochitos recipe. The result is intriguing and delicious! I have also made these with lemon and dried thyme and they were scrumptious. \u2014Marla Clark, Albuquerque, New Mexico<\/p>\n","protected":false},"author":7061,"featured_media":1307195,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[303971,304158,304173,304423,306027,304328,305271,306040,304288,305487,304430,304338,306171,304515,304343,307104,303966,304408,304368,306848,307199,304268,304455,305374,304558,324623,303994,305395,304150,304473],"categories-v2":[308500,310461,309438,309455,308821,308988,311758,308984,308481,309216,311768,259620,310796,308830,308992,312036,308880,308993,310155,308495,308813,308745,309603,311780,310245,259483,308860,309381,308910,309177,308528,309413,309434,308876],"coauthors":[305],"recommended_recipes":[{"post_title":"Lemon Blueberry 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Shape each into a disk; cover and refrigerate 30 minutes or until firm enough to roll."},{"@type":"HowToStep","text":"Preheat oven to 350\u00b0. On a lightly floured surface, roll each portion of dough to 1\/4-in. thickness. Cut with a floured 1-in. round cookie cutter. Place 1 in. apart on parchment-lined baking sheets. Sprinkle with additional sugar. Or, if desired, brush with egg white and press fresh thyme or additional lavender flowers onto cookies."},{"@type":"HowToStep","text":"Bake until bottoms are light brown, 9-11 minutes. Remove from pans to wire racks to cool. Store in airtight containers."}],"recipeYield":"6 dozen","author":[{"@type":"Person","name":"Taste Recipes Editorial Team"}],"nutrition":{"@type":"NutritionInformation","calories":" 29 calories","fatContent":"1g fat (1g saturated fat)","cholesterolContent":"6mg cholesterol","sodiumContent":"16mg sodium","carbohydrateContent":"4g carbohydrate (2g sugars","fiberContent":"0 fiber)","proteinContent":"0 protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":5,"reviewCount":1,"worstRating":1,"bestRating":5},"recipeCuisine":"North America, Southwest","review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-12-01","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"suefalk"},"reviewBody":"Delightful cookie! I make lavender butter cookies too, but I like the added lemon zest in these. Be careful to use a LEVEL tablespoon of lavender. You can turn a great cookie into a \u2018soap cookie\u2019 by adding too much.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"198230","romance_copy_dek":"Biscochitos are the state cookie for our home state of New Mexico. They are traditionally made with anise seeds, but I substituted lavender and lemon in this biscochitos recipe. The result is intriguing and delicious! 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