Bizcochitos

1. 1

   Mix 3 cups flour, baking powder, and salt.

2. 2

   In a bowl, with a mixer on high speed, beat lard, 2/3 cup sugar, and anise seed until fluffy.

3. 3

   Beat in egg until blended.

4. 4

   On medium speed, mix in sherry.

5. 5

   Add dry ingredients. Stir to combine, then beat until well blended.

6. 6

   On a plate, mix remaining 2 tablespoons sugar and Chinese five spice.

7. 7

   Divide dough in half. Pat each half into a ball. On a well-floured board, roll dough, a portion at a time, 1/4 inch thick. With a flour-dusted cookie cutter (plain or a simple design, about 1 1/2 in. wide), cut dough into shapes.

8. 8

   One at a time, dip top of each cookie in spiced sugar, pressing lightly so sugar sticks. Set cookies, sugar side up, about 1/2 inch apart on ungreased baking sheets. Gather dough scraps into a ball, roll out, and cut more cookies.

9. 9

   Bake cookies in a 325u00b0 oven until bottoms are golden, about 10 minutes (if using 1 oven, switch pan positions after 5 min.). Transfer to racks to cool. Serve, or let cool and package airtight.

10. 10

    Nutritional analysis per cookie.

* Per serving · 4 servings · Values may vary.

No additional tips available.