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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!
