13 Jun Biscochitos (Cookies)
From Santa Fe, NM
Makes 4 dozen cookies
- 1 cup sugar, plus 3/4 cup for sprinkling
- 1 1/4 cups lard or vegetable shortening
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 tablespoon Grand Marnier or Triple Sec
- Finely grated zest of 1 orange
- 3 cups all purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 teaspoons anise seeds
- 1 tablespoon water
- 1/2 teaspoon ground cinnamon
- All purpose flour for work surface
- In the bowl of an electric mixer fitted with the paddle attachment, mix 1 cup sugar and the lard on medium-high speed until light and fluffy, about 3 minutes. Add egg; beat to combine.
- Sift flour, baking powder, and salt. Gradually beat flour mixture into sugar mixture on low speed. Beat in anise seeds. On medium speed, gradually add 2 teaspoons water or more to form a ball. Wrap dough in plastic wrap; chill 30 minutes.
- Preheat oven to 350 F with a rack in center. Combine cinnamon and remaining 3/4 cup sugar in a small bowl (or you can use premixed cinnamon sugar that comes in a bottle from the grocery store’s spice aisle).
- On a floured surface, roll the dough into 1/4 inch thick. Cut dough into moons, stars, or shapes you like with a 2″ cutter; lightly sift cinnamon sugar over each shape. Please on parchment-lined baking sheets. Bake 12-14 minutes. Cookies should be set but not brown. Transfer to a wire rack to cool. Repeat with the remaining batches.