Biscochitos – New Mexico’S State Cookie

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   TOPPING:

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   - 4 parts sugar

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   - 1 part cinnamon

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   DIRECTIONS:

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   Preheat oven to 350 degrees F

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   1. Sift flour with baking powder and salt.

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   2. In a separate bowl, using an electric mixer on medium speed, cream lard with sugar and anise seeds until fluffy.

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   3. Beat in egg until incorporated.

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   4. On low speed, add milk and flour mixture to lard mixture until incorporated.

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    5. Turn dough out on lightly floured board, knead gently to form a ball, then press to 1/4 inch thickness.

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    6. Cut into shapes OR roll into balls (~1 inch in size).*

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    7. Toss shapes in cinnamon and sugar topping.**

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    8. On greased baking sheets, bake for 13 to 15 minutes at 350 degrees F or until bottoms of cookies are lightly browned. Yield: about 50 small cookies.

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    *If you roll them into balls, be sure to press them down slightly with a fork after positioning them onto baking sheets.

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    **The easiest way to do this is to put several balls/shapes and the cinnamon and sugar into a small Tupperware container. Put the lid on and shake gently.

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    NOTES: The biscochito is the state cookie of New Mexico for a good reason - it's simply delicious! They are easy and fun to make, especially at Christmas time, and they store well in a tin or cookie jar for at least 2 weeks (they've never lasted longer than that at my house!).

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    The lard is a key ingredient, important in the texture and flavor of the final cookie, so please do not replace it with another type of fat!

* Per serving · 4 servings · Values may vary.