Biscochitos
1 batch
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | cups | Flour |
| ¼ | teaspoon | Salt |
| 3 | teaspoons | Baking powder |
| 1 | pounds | Lard or substitute shortening |
| 1½ | cup | Sugar |
| 2 | teaspoons | Anise seed |
| 2 | Eggs | |
| ¼ | cup | Brandy |
| ¼ | cup | Sugar |
| 1 | tablespoon | Cinnamon |
Directions
Sift flour with baking powder and salt. Cream lard with sugar and anise seed until fluffy. Beat in eggs one at a time. Mix in flour and brandy until well blended. Turn dough out on a floured board and pat or roll to ¼" to ½" thick. Cut into shapes (the fleur-de-lis is traditional). Dust with a mixture of sugar and cinnamon. Bake 10 minutes at 350 F. or until lightly browned.
Carrejo writes: "This is New Mexico's traditional cookie, baked mostly at Christmas."
From Paulita T.Carrejo/Apache Creek, NM in "The Kitchen Table: Where Herbs and Spices Make a Difference" column in "The Herb Companion." Dec. 1988/Jan. 1989. Pg. 6. Posted by Cathy Harned.
Submitted By CATHY HARNED On 10-24-94