I have a problem.  It’s been building for months, an insidious problem that won’t go away.  It’s fat, it’s been building up and now it is about to bust it seams and get out of control.  Something had to be done!  The best treatment for getting rid of fat? Cookies!

I know what your thinking, if you have a fat problem, how are cookies going to help?  My fat problem isn’t just on my hips and thighs and tummy and, well, every where…it’s also in my bacon fat collector.  My container was so full that I’d either have to stop cooking bacon (never going to happen), throw it out (wasteful), or do something with it.  Obviously I choose to do something with it.


We’re talking 4 cups of bacon fat!

During my dilemma, I stumbled across a recipe for Biscochitos from Serious Eats.  A Mexican cookie recipe that required 1 cup of, you guessed it, fat.  Not just any fat but lard, rendered from bacon.  I’ve never had a cookie made from rendered bacon fat but if it has something to do with bacon, it can’t be too bad.  Fat problem solved, temporarily, as least the fat problem in my collection container.  I didn’t realize how much lard I had, the recipe only made a small dent in my lard container, next time I’m doubling the recipe and freezing the dough (which will not help my other fat problem).

To save myself (and other family members) from a fat problem, I took most of the cookies to work.  Let me tell you, I thought it wwould be very difficult to part with them until I watched McGyver put 4 of them into a bowl, pour milk over them and consume them in minutes seconds.  After that spectacle, it miraculously got easier.

At first bite the Bischochitos are similar in texture to a shortbread cookie and initially you get a sense of a snicker doodle.  As you continue through the cookie you start to taste the underlying bacon flavor, some rum flavor and then you finish off with a delicate licorice flavor from the anise. I’m a big lover of shortbread cookies, unlike most of the world I prefer my cookies without *gasp* chocolate, so biscochitos may be my ideal cookie?

What did my co-workers think?  Let’s just say, next time I cook them and bring them into work, I have a feeling that I’ll be mobbed and fights may break out over who gets the last cookie!

The main attraction:


Like most cookies, start off by creaming the fat and the sugar.


Add the egg, vanilla, rum and anise seeds and mix until completely blended.


Mix in the flour, salt, and baking powder.



Wrap dough into cylinders using wax paper and refrigerate for 2 hours or overnight.


The next day, slice, bake, roll in cinnamon sugar and enjoy adding some fat to your life.


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  1. 1 cup lard
  2. 1 cup sugar
  3. 1 egg
  4. 2 teaspoons vanilla extract
  5. 1/4 cup brandy or rum (I used dark rum)
  6. 1 teaspoon anise seeds
  7. 3 cups all purpose flour
  8. 1 teaspoon salt
  9. 1 teaspoon baking powder
  10. 1/4 teaspoon cinnamon
  11. 1/2 cup sugar
  1. In stand mixer, cream together lard and sugar on medium speed until fluffy. With mixer running on low, add egg, vanilla extract, brandy, and anise seeds and mix until homogeneous. Add flour, salt, and baking powder and mix just until dough forms into cohesive ball.
  2. Form dough into two cylinders about 1 1/2 to 2 inches in diameter. Chill for 2 hours or wrap tightly in plastic wrap and store in refrigerator for up to 3 days. For longer storage, freeze logs tightly wrapped for several months. Defrost in refrigerator for 1 day before using.
  3. Adjust oven rack to middle position and preheat oven to 350°F. Combine sugar and cinnamon in small bowl and set aside. Cut cylinders into 1/4 inch disks and on ungreased cookie sheets leaving 1/2-inch gap between cookies. Bake until golden brown, about 12 minutes.
  4. Dip rim of each cookie into cinnamon sugar mixture. Let cool on racks and store at room temperature in air-tight container for up to 5 days.
Adapted from Serious Eats
Adapted from Serious Eats
The Kitchen Witch
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7 Responses to Biscochitos

  1. Leah @ L4L January 26, 2011 at 1:18 am #

    Ok, minus the anise, these sound absolutely amazing. Next time I have a need to bake some cookies, I know what I’m going to make!

  2. Feast on the Cheap January 26, 2011 at 2:19 am #

    That’s a lot of bacon fat – good saving! These look well-worth the stockpile…

  3. Joyti January 26, 2011 at 7:19 am #

    Whoa – bacon fat cookies? Wow…
    I don’t know if you’ve ever watched Throwdown with Bobby Flay, but your cookies remind me of an episode I randomly saw…the winners of the bread pudding competition used bacon fat in their otherwise sweet bread pudding 🙂

  4. Sean! January 29, 2011 at 4:04 pm #

    Anything with bacon fat is outstanding in my book. Plus, Kim loved them, so maybe she’ll turn away when she sees my crack open my own jar o’ lard.

    BTW, while I love your blog, the new design drives me crazy in one little way. I can’t seem to navigate to older posts. When you click ‘older entries,’ it stays on the same page, but adds the options to go to ‘previous posts’ AND ‘previous entries.’ Maybe I’m an idiot, but it ain’t easy!

    Confession: I look at your blog at least every week while I’m looking for inspiration for meal plans. . . thanks Rhonda

    • Giggles January 29, 2011 at 10:11 pm #

      Sean, I’ve got my web guys working on being able to view older entries by hitting previous or next. Thanks for your kind words. I can’t wait for you to guest post!

  5. Debra December 23, 2013 at 12:39 pm #

    When I was posting about our trip to NM two years ago, I remember you commenting that you had a Biscochito recipe. Today was the day. (The fudge was such a success I revisited your site for this one.) Could not find lard and had an aversion to using bacon fat in something sweet. I used Crisco instead. Before I found the rum, I almost added ginger liquor. That might have been a happy accident. Maybe next time. (I plan on dipping this in dulce de leche like you recommend as well.) Thanks for keeping me cookin’ this season! Merry Christmas!!!!!!!

    • Giggles December 23, 2013 at 1:38 pm #

      The ginger liquor sounds like it would be a great twist! As strange as the bacon fat sounds it really is quite delicious and authentic. I think that coconut oil would be a tasty replacement also, especially with ginger liquor. You’ve inspired me to experiment!