Biscochitos: Traditional New Mexican Cookies

• Produce

  • 1 Orange, zest of

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 3 cups All-purpose flour
  • 3 tsp Anise seed
  • 1 1/2 tsp Baking powder
  • 1 tsp Cinnamon, ground
  • 1 1/4 cups Lard
  • 1/2 tsp Salt
  • 1 1/4 cup Sugar
  • 1 tsp Vanilla extract, pure

Found on somethewiser.danoah.com

Description

Ingredients

• 3 cups all purpose flour
• 1½ teaspoons baking powder
• ½ teaspoon salt
• 3 teaspoons crushed anise seed
• zest of one orange
• 1¼ cups lard
• ¾ cup sugar
• 1 large egg
• 1 teaspoon pure vanilla extract
• ½ cup sugar
• 1 teaspoon ground cinnamon

Directions

• In a large bowl, sift together flour, baking powder, and salt. Whisk in the anise and orange zest.
• In a separate bowl, combine the sugar and lard. Using an electric mixer, beat the lard and sugar until light and fluffy - about 3 minutes. Add the egg and vanilla and beat to combine. Gradually beat in the flour mixture and stop as soon as mixture is combined. Dough should be thick and similar in consistency to pie crust dough. Refrigerate dough for 30 minutes.
• Preheat oven to 350 degrees Fahrenheit. Line baking sheet with parchment paper. In a small bowl, combine the sugar and cinnamon for topping.
• On a lightly floured surface, roll out dough to ¼ inch thickness. Cut out cookies (I used a 2½ inch circle cutter). Place cookies on lined baking sheet and bake until just barely golden and set, about 10 to 12 minutes (be careful not to over cook!). Let cookies cool for 1 minute, then carefully dunk them into the sugar mixture. Place on cookie rack until completely cooled.