Biscochitos

A traditional New Mexican treat, these cookies offer a tender, crumbly texture with a unique blend of aromatic spices and a hint of warmth from brandy, perfect for festive occasions.

📝 Ingredients

• 3 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon fine sea salt
• 1 cup lard (at room temperature)
• 3/4 cup granulated sugar
• 2 teaspoons anise seeds
• 1 large egg (at room temperature)
• 1/4 cup brandy
• 1/2 cup granulated sugar
• 1 teaspoon cinnamon

👨‍🍳 Instructions

1. 1Preheat oven to 350 °F (177 °C). Line a baking sheet with parchment paper.
2. 2Whisk flour, baking powder and salt together in a medium bowl until combined; set aside.
3. 3In the bowl of a stand mixer fitted with the paddle attachment, beat lard and 3/4 cup sugar on high speed until soft and fluffy. Add anise seeds and beat on high until well combined. Add egg and brandy and mix until combined. Add flour mixture in 2 additions and and beat on low until combined. Increase speed to medium and mix until dough comes together.
4. 4Turn dough out onto lightly floured surface and roll into an even 1/4-inch thickness. (Or cover and refrigerate until ready to roll out and bake.)
5. 5In a medium bowl, whisk 1/2 cup sugar and cinnamon together until combined.
6. 6Sprinkle dough evenly with 1 tablespoon of cinnamon-sugar mixture. Cut into desired shapes (2 to 2 1/2-inch diameter cookie cutters) and transfer with a thin, metal spatula to prepared baking sheet, leaving a little room around each cookie. Bake 15 to 18 minutes, or until lightly browned (see recipe note). Remove from oven and let stand until cooled slightly. Then carefully dip each warm cookie into cinnamon-sugar mixture, coating it on all sides, and transfer to serving platter.