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BIG NEWS...Our Holiday Discounts ARE EXTENDED

By Jane Butel  December 12, 2023

Armchair shopping is so much easier than running around from store to store to find just the right gift.  For all the Foodies on your list, now, including yourself;  my cooking class 20% off discount can now be applied to any purchase (except Oaxaca) before December 24.  The purchase no longer has to be a gift certificatte.  Gift Certificates are still available for any classes in 2024. Buy our gift boxes of Pecos Valley Spice Co. pure products before December 13 (tomorrow) to  be sure shipping will allow them to be there before Christmas.

Our classes are all full participation in small groups of 12 or less, making for the best  learning experience.  At the end of each class it is  great fun to sit down and enjoy a wonderfully flavorful meal of all the items that  you and  your classmates just prepared.

You will also learn invaluable tips to make cooking more fun and lots easier.  We have gift certificates available for all of our types of classes—one day, weekend and week long—even for  private classes.

We make it easy…you can pay by credit card, and we send you a printable, formal looking Gift Certificate by email.

About our Products--

We just got in the 2023 chile crop which unfortunately is a bit more expensive than previous years, however we are making it easier for you with our 25% discount on our hot and mild chiles—good until Thursday, December 14.   This new, pure chile seems redder than usual and is so flavorful.  I hope  you take advantage of this deal!    And if you are making tamales, our Tamale Masa is on sale until midnight Thursday (December 14).

Our Gift Boxes are a perfect gift for any chili or New Mexican food lovers on your list.  In order for them to get to their destination, we suggest  you order by this Wednesday, December 13.  All but one, the Holidays in New Mexico, gift box has a cookbook in it and I will autograph the book as you wish.  ( The Holidays gift box includes a leaflet of the holiday recipes.)

And,  I am always glad to autograph a cookbook however you would wish for a gift.

Here's to a fun and festive season.  We wouild love to help your gift giving.  Call us for any special requests at 595-243-2622.

For New Mexican holidays, nothing is more appropriate than Bizcochitos.  Remember these tips for best success--

1. The recipe is a lard shortbread.  Lard is by all counts the very best to provide a melt in mouth moist cookie.

2. Use a high gluten flour to work with all the lard, such as the red label King Arthur flour.

3. Do not use extra flour for rolling the dough.  Instead place the finished douigh in a large piece of waxed paper or parachmont and thoroughly chill before rolling.

Here's my favorite traditional recipe--

BIZCOCHITOS (Anise Shortbread Cookies)

These spicy, anise-flavored cookies from New Mexico are rich, crisp, and very easy to make. They are the state cookie of New Mexico and one of my holiday favorites. They were first made to celebrate the victory of the Battle of Puebla, Mexico where Santa Ana's army defeated Napoleon's.  Due to this, the cookie is traditionally made in the Fleur de Lis shape of the stylized iris on the French flag.    Stored in a tightly sealed container, they can be frozen up to six months.

Oven Temperature: 350°F Baking Time: 10 to 12 minutes

Yield: 4 dozen cookies

1 ½ cups lard, chilled

1 cup plus 3 Tablespoons sugar, divided (3 T are used for topping--not in the dough)

2 eggs

2 teaspoons anise seeds

4 cups all-purpose flour, such as the red label King Arthur brand

2 teaspoons baking powder

½ teaspoon salt

About 3 Tablespoons brandy, apple juice, or milk

2 teaspoons ground cinnamon

  1. Preheat oven to 350°F. Beat lard until quite fluffy then adding  the 1 cup sugar.  Add eggs and anise seeds, and beat until very light and fluffy. Sift together flour, baking powder and salt. Add in about three additions, adding about 1 Tablespoon brandy along with the flour mixture to creamed mixture. Mix thoroughly to make a stiff dough.
  2. Place dough on a long piece, about three feet of waxed paper at one end. Bring the long end over the top and press to about one inch or slightly less in thickness and refrigerate until chilled.)Roll out dough between waxed paper to just under 1/2 inch thickness. Cut with flour dusted cutters into the traditional fleur de lis shape or into 3-inch rounds. Combine the 3 remaining Tablespoons sugar and the cinnamon in a shallow bowl; dip unbaked cookies into the sugar-cinnamon mixture on one side. Place cookies on ungreased baking sheets.
  3. Bake 10 to 12 minutes or until tops of cookies are just firm.Cool cookies on wire racks.

Notes: Butter or margarine can be substituted for the lard, however the cookies will not be as soft and moist. Apple juice or milk can be substituted for the brandy, however they are not quite as flavorful.





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