One of our favorite trips was last year when we went to Albuquerque and Santa Fe. I absolutely loved New Mexico and the New Mexican cuisine. Friend Hallie's mother was born in New Mexico before it was a state and often when she has us for dinner she fixes a meal her mother often made -- enchiladas topped with a fried egg. I'd never had it before or since at any "Mexican" restaurant that I've eaten at but there it was on the menu at every "Mexican" restaurant that we ate at. And, of course, I had to order it whenever I saw it on the menu -- it's really a good meal!
A couple of weeks ago friend Mary at One Perfect Bite had a recipe for Mexican Bizcochitos - Anise Butter Cookies. She stated that they came from New Mexico and were, actually the New Mexican State cookie!!! I love butter cookies and made them the same day they appeared on her blog.
They are a perfect afternoon tea cookie!
|Afternoon Tea for One|
Tea for one in the sunroom. For my afternoon nosh, I always brew my tea in a pot and use a cup and saucer! It's the only way to do it!!!
Of course, afternoon tea is always (or almost always) taken from my beloved blue and white. This is a Wedgwood Asiatic Pheasant (a favorite pattern and made by almost all of the English potteries!)
|Even for me, tea in a pot and a real cup and saucer!|
And the nosh -- Mexican Bizcochitos.
|Wonderful butter cookies topped with cinnamon and sugar and with a hint of anise and orange flavor|
A great butter cookie with a mild anise flavor and topped with cinnamon and sugar. If you visit Mary's site, you'll notice that I had a much heavier hand on my sprinkle than did she!
Although in New Mexico, it's a Christmas cookie, I think it's a cookie that's good enough to make all year long!
Mary's New Mexican Christmas Cookie
2 cups butter, softened
1 3/4 c. sugar, divided use
1/4 c. thawed orange juice concentrate
4 t. aniseed, crushed or ground
6 c. flour
3 t. baking powder
1/2 t. salt
1 t. ground cinnamon
Preheat the oven to 350.
Cream butter and 1 1/2 c. sugar in a large bowl until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in orange juice concentrate and aniseed. Combine flour, baking powder and salt. Gradually add to creamed mixture and mix well.
Roll out dough to 1/4 inch thickness on a lightly floured surface. Cut with a floured 2 1/2 inch round cookie cutter. Place 1 inch apart on ungreased baking sheets.
Combine cinnamon and remaining sugar and sprinkle over cookies. Bake for 12 to 15 minute for until golden brown. Remove to wire racks. Yield: 5 dozen.
It's Tuesday and I'm joining the tea parties this week:
Tea Time Tuesday with Terri at Artful Affirmations
Tea Cup Tuesday with Martha at Martha's Favorites
Tea Pot and Tea Things Tuesday with Pam at Breath of Fresh Air
Tea Time Tuesday with Katherine at Lady Katherine's Tea Parlor
Tuesday Tea for Two with Wanda Lee at The Plumed Pen
Tea Time Tuesday with Sandi at Rose Chintz Cottage
I ,too, had Tea for one today. Later, I'll post a recipe from our The Best of Cottey Cooking. Made your Apricot Coffee cakes Sunday and froze them to take on vacation! They smelled and look delicious! Thanks for sharing all your "great finds" recipes!
Looks like a great find- I know nothing about foods from New Mexico so this would be fun to learn!
What a sweet little tea pot! I adore it. And the cookies sound really special.
These sound like the perfect cookie for our cooler days.
What a beautiful tea pot! Your recipe looks amazing!
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