Most of my life, one of my favorite cookies has been snickerdoodles. Not only did I love eating them, I enjoyed baking them. Have you ever watched snickerdoodles bake? They have an interesting way of slowly morphing from their dough shape to the finished product shape (I know, I know—I’m very easily entertained).
When I moved to New Mexico 25 years ago I made a new best friend in the cookie world… Biscochitos.
I have never encountered these cookies anywhere except New Mexico. I’m sure that they have spread to other places by now, but I believe they are probably a New Mexico original. Wow, they are good, and actually surprisingly similar to snickerdoodles. But then, of course, along came diabetes, and out went both snickerdoodles and Biscochitos. Rats! I hate this disease.
Anyway, I recently pulled out both my Snickerdoodle recipe and my Biscochitos cookie recipe. Both use lots of sugar (snickerdoodles use more), and every bizchochito recipe I found in my cookbooks and on the Internet firmly state that lard MUST be the oil/fat used. It is repeatedly stressed that the taste imparted by lard is mandatory and substitutions will ruin the flavor of the cookie. Well, I will do most anything to avoid the negativity lard has on the body. Since snickerdoodle and bizchochito recipes have a great many similarities, I decided to try my own variety of substitutions and combinations and see if I could create a mutated version of the two and still have a delicious result. Guess what—–it worked.
I created Bizcodoodles (sounds a little like my dog Bailey, who is a Labradoodle). Here is the recipe I came up with. It seems to be the best of both cookies and it is reduced sugar/carb/calorie. I still cannot eat the whole batch at once, but when my blood glucose is low, one or two of these will pick it right back up where it belongs.
- 1/2 cup I Can’t Believe It’s Not Butter
- 1/2 cup coconut oil
- 1 1/2 cup Stevia
- 2 boxed eggs
- 1 1/2 cup almond flour
- 1 1/4 all purpose flour
- 2 t cream of tartar
- 1 t baking soda
- 1/4 t salt
- 2 t cinnamon
- 1 1/4 t crushed anise seed
- 4 T brandy
- Pre-heat oven to 400 degrees.
- Combine butter, oil, stevia, eggs. Mix with mixer until creamy (1-2 min. or so).
- Sift flours, cream of tartar, soda, salt, cinnamon, anise seed.
- Stir into creamed mixture along with brandy.
- Stir and mix well.
- Shape into 1 1/2 inch balls.
- Place 2 inches apart on ungreased cookie sheet.
- Bake 8-10 min.
When done, let cool slightly on cookie sheet, then remove to cooling racks.
Enjoy! (don’t forget to document the calories and carbohydrates in each ingredient then divide by the number of cookies you made to know the calories and carbohydrates per cookie.)