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Together we are super mingos! Thanks for such a fun, impactful year on all our collaborative endeavors. My experience at Learning Ally is made better every day we work together. Happy Holidays!

P.S. _____ colored Christmas ornaments are the best. ;-)

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2 cups unsweetened flake coconut

1/2 cup dark chocolate chips, mini or regular

3/4 cup sweetened condensed coconut milk

13ish minutes at 325: Merry Holidays!

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I'd love do a general shout out to all of our book production volunteers who took a chance on a new production role this year! (So many I am not sure we should list by name!) We have been piloting new processes, and then sometimes even switching up the process and roles mid year to something better. The fact that they 1. took a chance is HUGE and 2. Stuck with us with patience and joy is FANTASTIC, and 3. That they are thriving and making staff roles easier is SUPREME! So very much THANK YOU!

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We have these every Christmas. So yummy.

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Biscochitos are New Mexico's State Cookies! And for good reason, they are buttery, sweet, and spiced just right. This is our favorite Biscochitos Recipe! (I originally published this recipe in 2014. It is the most popular recipe here on Some the Wiser this time of year! I've updated the pictures and the wording of the recipe for clarity.)
Biscochitos (sometimes spelled Bizcochitos) are a beloved New Mexican treat. Although I wasn't born here, I've lived in New Mexico for more than half my life, so my roots here feel pretty sturdy at this point. These days, I definitely consider myself a New Mexican through and through.

One of the best parts of living in New Mexico is the unique food tradition here. I love that you can order "Christmas" chile (red and green chiles mixed together) on just about anything. I can't pass up a hot Sopapilla with honey drizzled inside, and I eat Green Chile Stew and Carne Adovada year round. But what I really love are Biscochitos during the holiday season!

Biscochitos are New Mexico's State Cookies. It's true! New Mexicans love Biscochitos so much that they made it official in 1989. It's not Christmas here without them!

What are Biscochitos?

Biscochitos are similar to shortbread, or butter cookies, but with their own unique flavor twist. The biscochito dough is made with a generous amount of crushed anise seeds, as well as a hint of orange and cinnamon. They're packed with flavor, covered in cinnamon sugar, and practically melt in your mouth. Delicious is only the tip of that flavor iceberg.

Making Biscochitos during the holidays is one of our most favorite holiday traditions! Really, Christmas wouldn't be Christmas without Biscochitos in the cookie jar at my house in December.

How to Make Biscochitos

If you live in the Southwest, you can probably find Biscochitos to buy, but they are easy to make and so much more delicious! This particular biscochito recipe is my best family secret but since the world will only be a better place with more delicious cookies, I'm happy to share it with you!

To get started you only a need a few simple ingredients:

Most of the ingredients are normal pantry staples that I'm sure you're familiar with. If you haven't ever used anise seeds before, they're easy to find at just about any grocery store in the spice section. This is a crucial ingredient that gives the biscochitos the unique flavor they are known for!

This recipe calls for crushed anise seeds. You can do this by crushing them with a mortar and pestle, or run them through a spice grinder. I use this little coffee grinder (this is an affiliate link) as a spice grinder and it works like a charm!

About that Lard

There is also Lard on the ingredient list, but don't let that deter you! You can sub in butter or vegetable shortening, but they won't be the same. For an authentic New Mexican biscochito, you need to use lard. I'll make my case:

First, it's the holidays and who said the treats need to be healthy.

Second, call it historical research and then study every bite because these cookies are famous around here and have been since the first Spanish colonists rode into the state way back when.

Finally, these cookies were the first cookies ever to be given the title of "official state cookie" which, as far as I'm concerned, is a pretty solid endorsement.

I buy my lard in the grocery store - it's normally down the baking aisle, near the cooking oils and shortening.

A Few Tips and Tricks

These are easy cookies to make, but there are few tricks to ensure they turn out just right every time. Here are all my secrets for biscochito success.

First, be aware that this dough is not like other cookie dough. It's more like working with pie crust dough. After you have mixed all the ingredients together, as instructed in the recipe below, you will have a crumbly mixture like this:

Go ahead and dig in with your hands and work the dough into a ball, like below. Keep working until you have all the loose dough and flour pieces incorporated.

After the dough has been refrigerated for 30 minutes, I like to separate it into three balls before I roll it out. Then I work each dough ball in my hands, kind of kneading it, until it really comes together into a smooth soft dough before I roll it out on a lightly floured surface.

If you try to roll it out and it still feels crumbly, just work it a little more. The lard really needs some kneading to make a smooth, workable dough.

Tips for Cooking Biscochitos

One of the most important tips for success is to make sure you don't overcook them. They will be just barely turning golden when they are done. This happens in my oven at precisely 12 minutes, but if you're trying this at home for the first time, set the timer for less minutes and check them often.

When they're done cooking, take the pan out of the oven but don't touch the cookies. I leave them on the pan for 10 minutes and if I try to touch them before those ten minutes are up, they will crumble. You can sprinkle some cinnamon-sugar on top while they're on the pan.

After the 10 minute waiting period, you can gently give them their cinnamon-sugar bath. I like to lay them in the cinnamon-sugar for a dusting on the bottom and then I spoon a little more on top.

And now you're ready to get started. Definitely give this Biscochitos recipe a try! I've received SO MANY messages from people who love this recipe as much as I do. It really is the best biscochito recipe around. Enjoy!

Looking for more New Mexican Inspired Recipes? Check out these favorites too:

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Biscochitos Recipe: Traditional New Mexican Cookies

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Biscochitos are New Mexico's State Cookies! And for good reason, they are buttery, sweet, and spiced just right. This is our favorite Biscochitos Recipe! (I originally published this recipe in 2014. It is the most popular recipe here on Some the Wiser this time of year!

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We have the best volunteers in the Textbook community!! Everyone is always so willing to go above and beyond in all aspects of textbooks, from creating our TOC's, and Spec Sheets, Bookmarking, and Final Editing, Narrating and Proof Listening. They are a small but mighty team. We are lucky to have such wonderful volunteers.

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1 stick (8 tablespoons) unsalted butter, melted, plus more for buttering the dish

14 chocolate graham crackers

One 14-ounce can sweetened condensed milk

One 10-ounce bag mint chocolate chips

1 cup cocktail peanuts, coarsely chopped

2 cups mini marshmallows

1/2 cup red and green candy-coated chocolates, such as M&M's

1/2 cup coarsely chopped candy canes

1/4 cup red and green sprinkles

Directions

1. Position an oven rack in the center of the oven and preheat to 350 degrees F. Line a 9-by-13-inch baking dish with foil, leaving a 2-inch overhang on both sides. Butter the foil.

2. Pulse the graham crackers into fine crumbs in a food processor. Add the melted butter and pulse to combine (the mixture should hold together when squeezed). Transfer the mixture to the prepared baking dish and press it into the bottom in an even layer, using the bottom of a measuring cup to help. Pour the sweetened condensed milk over the crumbs. Sprinkle the chocolate chips, peanuts, marshmallows, M&M's, candy canes and sprinkles over the condensed milk.

3. Bake until the sides are golden brown and begin to pull away from the baking dish, 30 to 35 minutes. Let cool completely, about 1 hour. Using the foil liner as handles, lift the bars out of the baking dish; remove the foil. Cut into 24 bars.

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Ingredients

Deselect All

2 1/2 sticks lightly salted butter, plus more for greasing the baking sheet

3/4 cup granulated sugar

2 1/3 cups all-purpose flour, plus more flour for rolling the cookies

1/2 cup slivered almonds, ground

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1 cup seedless raspberry jam

Powdered sugar, for dusting cookies, optional

Directions

Special equipment:

Two star-shaped (or round) cookie cutters, one about 1 1/2 inches and one about 3/4 inch

1. For the cookie batter: In the bowl of an electric mixer, whip the butter until smooth. Add the granulated sugar and continue mixing until the mixture becomes light and fluffy, 5 to 8 minutes.

2. In another bowl, combine and mix the flour, almonds, cinnamon and nutmeg.

3. Mix and roll the cookies: Because this dough has a good amount of butter, it needs resting time and it needs to be rolled fairly quickly. Lay three large pieces of wax paper in a single layer on a flat surface. Sprinkle each one with a light coating of flour. Remove the bowl from the mixer and, using a rubber spatula, blend the flour mixture in with the butter. When the ingredients are fully integrated, place one third of the batter on each of the pieces of wax paper. Coat with another light layer of flour and top with another piece of wax paper of the same length to make three dough "sandwiches." Press these wax-paper-and-dough-sandwiches down with your hands until the dough is fairly thin. This will save a lot of time on rolling later on. Place two of them in the refrigerator and work with them one at a time. Roll the first batch into as neat a shape as possible. What matters most is avoiding creases or cracks and getting it to about 1/8 inch in thickness. When the first is rolled, refrigerate it and repeat the same process for the other two. Let them chill at least 10 minutes.

4. Preheat the oven to 350 degrees F.

5. Make the cookie bottoms: Remove the first rolled sheet from the refrigerator and cut as many 1 1/2-inch stars (or rounds) as you can. Reserve the scraps in the refrigerator. Arrange the stars neatly in a single layer on a greased baking sheet. Repeat with the other two sheets, reserving any scraps.

6. Make the cookie tops: Cut a star, with the smaller cutter, out of the center of half of all the cookies. Roll the scraps in between two of the pieces of wax paper and cut additional stars, if desired.

7. Bake and assemble the cookie sandwiches: Bake the cookies until they are lightly brown, 12 to 15 minutes. Remove the trays from the oven and allow them to cool slightly on the trays for a few minutes before gently transferring them to a flat surface.

8. Place the raspberry jam in a small pot and bring it to a light simmer. Remove from the heat to cool slightly. Spoon 1/4 to 1/2 teaspoon raspberry jam on each bottom and place a top star squarely on each. Dust with powdered sugar, if desired.

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When some of our Community members introduced our Spotlight on Dyslexia conference speakers for the first time in summer, 2022, this was a highlight. Proud to hear the voices of our big team speak out as one!

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It was a pleasure visiting students who access Learning Ally at their school. They were so excited to tell us about their FAVORITE BOOKS!! This was definitely a great memory.

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Volunteers are the heart and soul of Learning Ally! We are so grateful for you all. :)

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Volunteers are the heart and soul of Learning Ally! We are so grateful for you all. :)

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The best part of my job at Learning Ally is meeting new people. Every day, I meet someone who is new to volunteering. Volunteers make me feel inspired! :)

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It’s been a hit [for me] two years in a row! My family won’t touch it. 😄Yummy straight out of the oven too!

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It’s been a hit [for me] two years in a row! My family won’t touch it. 😄Yummy straight out of the oven too!

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https://www.simplyrecipes.com/recipes/patricias_holiday_fruitcake/

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Are you a fruitcake lover? Though this traditional holiday cake is often maligned (I guess some people don't like candied fruit?), it's wonderful when well prepared.

This fruitcake is our family's favorite, packed with dates, walnuts, raisins, and glazed cherries. Think raisin bread on steroids. The recipe comes from the wife of a family friend, Patricia, who for years sent us a loaf every Christmas.

We usually have to make at least two loaves-one to eat right away, because we just can't wait, and the other to sprinkle with brandy and save for Christmas day. These loaves also make terrific gifts.

How To Make Fruitcake

Fruitcake is really just like any other quick bread or loaf cake, only with a lot more fruit and nuts added. You make a simple cake batter, stir in the fruits and nuts, and bake until a tester inserted in the middle comes out clean.

The resulting cake is dense and looks like a beautiful mosaic when sliced, with fruits and nuts in every bite.

You can sprinkle the cake with liquor (we like brandy), or leave it alcohol-free. The liquor will make the fruitcake more moist, and will help it last longer.

Tips for the Best Fruitcake

Toss the fruits and nuts in flour before mixing them into the batter. This will help keep them evenly distributed throughout the cake during baking.

Place a pan of water in the oven alongside the fruitcake. This makes for more even, gentle cooking.

It's best to slice this fruitcake with a serrated knife, such as a bread knife.

How Long Does Fruitcake Last?

Fruitcake lasts longer than most other cakes because it is filled with nuts and candied fruit. It will last even longer if you sprinkle it with a spirit like brandy. Just keep it on the counter, tightly wrapped.

Without brandy, the cake will last tightly wrapped a week or more.

With brandy, the cake can last a month or more.

How To Store and Freeze Fruitcake

Cool the fruitcake completely, poke a few holes with a skewer in the top of the cake and sprinkle it with brandy, if desired. Wrap the loaf tightly with aluminum foil, and store it on the counter.

To freeze, wrap the loaf in plastic and then in aluminum foil. Then, freeze for up to 3 months.

Fruit Cake Variations Suggested by Readers

Includes some spices like cinnamon, nutmeg, or ginger.

Use almonds or leave out the nuts completely.

Use dark brown sugar for a darker finish.

Add whiskey instead of brandy.

Soak the dry fruits in rum or brandy overnight.

How To Cure Fruitcake With Alcohol

You can age your fruitcake using alcohol as a preservative for about 1 to 3 months. Take about a yard of cheesecloth and soak it in brandy, whisky, bourbon, rum or some other liquor. Then wrap it around your cooked (completely cooled) fruitcake before wrapping it in plastic. Re-soak the cheesecloth about once a month for 6 weeks to 3 months (however long you'd like to age your fruitcake).

Alternately, brush your fruitcake with the liquor of your choice before wrapping it tightly in plastic film. Brush it with more alcohol every few days for the first 2 months of aging.

Store in a cool dry place while curing the fruitcake. Once it's been aged properly, you can eat it right away or refrigerate it for months, even years. When properly cured, the alcohol prevents bacteria from growing.

Aged fruitcake can be frozen, but it oddly lasts longer in the refrigerator once cured.

More Festive Holiday Treats

It's best to slice this fruitcake with a serrated knife, such as a bread knife.

We highly recommend using a kitchen scale to weigh the flour. If you don't have a kitchen scale, measure the flour by fluffing the flour in its container, spooning the flour into the measuring cup, and leveling it off with a flat edge like the back of a table knife.

1. Preheat the oven and prepare the pan:

Preheat the oven to 325°F (160°C). Line a 9 x 5-inch loaf pan with greased parchment or brown baking paper. Cut the paper to fit the pan.

Place one piece to run the length of the pan and stand up above the rim about an inch. Place the other piece or pieces to cover the other sides. When the cake comes out of the oven, you can easily remove it by holding the sides of the paper and lifting the cake out of the pan.

2. Combine the sour cream and baking soda:

In a small bowl, mix together the baking soda and sour cream. Set aside.

3. Toss the fruits and nuts with flour:

Combine the raisins, dates, cherries, and nuts with 1/4 cup (30g) of the flour. Toss to coat the fruit and nuts completely in flour. Set aside.

4. Make the fruitcake batter:

Beat together the butter and sugar until fluffy. Mix in the egg, then the orange zest, then the sour cream/baking soda mix.

Add the remaining 1 3/4 cups (230g) flour and the salt and mix together. Pour the fruit and nut mixture into the batter and mix well to distribute the fruit and nuts evenly.

5. Scoop the batter into a prepared 5 x 9-inch loaf pan, and press down to even the surface.

Place the pan into the preheated oven. Place a separate pan of water in the oven either on a rack underneath the fruitcake or beside it. (The water make for a more even, gentler cooking.)

Bake at 325°F (160°C) for approximately 1 1/2 hours to 1 3/4 hours, or until the internal temperature is between 205°F and 209°F, and a wooden skewer inserted into the center comes out clean. The water may need to be replenished during baking, if it evaporates.

If the top of the fruitcake is getting too browned as it bakes, tent it with some foil.

Simple Tip!

If using an instant-read thermometer, make sure you insert the probe into the center of the fruitcake at least 2 inches, but no deeper than 3 inches. This will give you the most accurate reading.

6. Cool on a rack, then, sprinkle with brandy:

Remove from the oven and cool for 5 minutes. Then, using the edges of the parchment paper to lift the cake out of the pan, move to a rack to cool completely.

If you want, poke a few holes with a skewer over the top of the cake and sprinkle on a few ounces of brandy. This will make the fruitcake more moist and will help it last longer.

Wrap tightly with plastic wrap and then aluminum to store on the countertop.

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Are you a fruitcake lover? Though this traditional holiday cake is often maligned (I guess some people don't like candied fruit?), it's wonderful when well prepared. This fruitcake is our family's favorite, packed with dates, walnuts, raisins, and glazed cherries. Think raisin bread on steroids.