Bizcochito (Cinnamon Anise Cookies)
Bizcochitos are crisp New Mexican cookies scented with anise and finished with cinnamon sugar. The dough is made with pure lard, which gives a short, crumbly bite that butter does not quite match. Crushed anise seed carries the flavor through the whole cookie. Hispanic families in New Mexico and southern Colorado trace the recipe to the first Spanish colonists, and still bake it for weddings, baptisms and Christmas.
Instructions
Beat the lard, sugar and crushed anise together in a large bowl until creamy. Add the beaten eggs and beat again until the mixture is well combined.
In a second large bowl, stir together the flour, baking powder and salt. Add this to the creamed mixture in portions, mixing as you go, until you have a stiff dough.
Knead the dough briefly. Either pat it out ¼ to ½ inch (0.5 to 1 cm) thick, or roll it into a log of the same thickness.
Cut the dough into whatever shapes you like. Heat the oven to 350°F (180°C).
Bake the cookies for 10 to 12 minutes, until they are golden brown. Dust them with cinnamon sugar while they are still hot, then let them cool.
Make it personal.
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