Biscochitos
Submitted by franciepad on November 28, 2007 at 10:03 pm

These are a traditional New Mexican anise cookie, covered in cinnamon sugar. It's just not Christmas in Albuquerque without them. I always double this recipe and usually make more before the holiday season is over.

1/2 cup shortening (Crisco, lard, or unsalted butter - I use Crisco)
2/3 cup sugar
1 egg
1 tsp anise seeds
1/8 tsp anise extract
1 Tbs. Brandy
1 1/2 cups all purpose flour
1 tsp baking powder
1/4 teaspoon salt
1/4 cup sugar mixed with 1/4 tsp cinnamon for dredging

Preheat oven to 350.

Combine first 5 ingredients in a food processor and blend until shortening and sugar are creamed. With a fork, mix the flour, baking powder and salt in a mixing bowl. Add the shortening mixture from the food processor and blend until no loose flour appears in the bowl and cookie dough begins to form a mass.

Roll dough out to 1/4 inch thick and cut cookie shapes. Dredge in cinnamon sugar on one side. Arrange close together on ungreased cookie sheets. Bake for 10 minutes until pale blonde. Cool on cookie sheet for 5 minutes. Store in cookie jar, paper bag, or freeze.

Makes about 2 dozen cookies, depending on your cutter.