How to Make Biscochitos

Although these little anise and cinnamon cookies were brought to the Southwest by the Spanish hundreds of years ago, they are now the official state cookie of New Mexico. Don't be turned off by the lard; it's not only traditional, it's better for you than vegetable shortening or butter.
This recipe makes about 2 dozen cookies.

Things You'll Need

• 3 cups flour
• 1 tsp. ground anise seed
• 1 1/2 tsps. baking powder
• 1/2 tsp. salt
• 1 cup lard (yes, lard)
• 3/4 cups sugar
• 1 egg, beaten
• 1/4 cup sherry, brandy or wine
• 2 tbsps. sugar
• 1/2 tsp. cinnamon
• electric mixer
• rolling pin
• cookie cutter
• measuring cups and spoons
• mixing bowls
• baking sheets

Instructions

1. Combine the flour, anise, baking powder and salt in a bowl. Stir with a fork to combine evenly.

2. Beat together the lard and sugar until light and fluffy in another bowl, or in the workbowl of your standing mixer. Scrape down the sides of the bowl, add the egg and beat until it is incorporated.

3. With the mixer running, add 1 cup of flour mixture, scrape down the sides and add about 1/3 of the sherry. Repeat twice more with the remaining flour mixture and brandy.

4. Turn the dough out onto a floured board or onto a piece of waxed paper and use your palm to flatten it into a rough disk. Use a rolling pin to roll the dough out about 1/4-inch thick.

5. Cut the dough into shapes. The fleur de lis is traditional, but most common are simple circles.

6. Combine the cinnamon and sugar in a shallow bowl. Dust or dip each cookie into the cinnamon and sugar mixture, before setting it on a baking sheet.

7. Bake the cookies at 350 degrees F for about 10 minutes.

Tips & Warnings

• If you don't have a round cookie cutter, use the rim of a wine glass.