These biscochitos are a New Mexican Christmas cookie classic. Their trademark flaky texture and flavor comes from using lard in the dough, along with cinnamon, sugar, anise, and brandy.
- Quick Glance
- 45 M
- 1 H, 30 M
- Makes 72 cookies
Special Equipment: 1 1/2- to 2-inch cookie cutters
Preheat the oven to 350°F (177°C). Lightly butter 2 baking sheets or line them with parchment paper.
In a small bowl, combine 1/2 cup sugar and the cinnamon.
In a large bowl with an electric or stand mixer, beat the lard until fluffy, about 2 minutes. Add the remaining 1 1/2 cups sugar, eggs, and anise seeds and beat until well incorporated.
Mix the flour, baking powder, and salt in a separate bowl and combine this with the lard mixture. Add the brandy and mix thoroughly.
On a generously floured surface, roll the dough out to 1/8- to 1/4-inch thickness and cut into desired shapes. Sprinkle the cookie shapes with the cinnamon sugar mixture and place the cookies on the prepared sheets, spacing them at least 1 inch apart.
Bake for 12 to 15 minutes, or until lightly browned.
Transfer the biscochitos to wire racks and let cool completely. (Store the cookies in airtight containers at room temperature or in the freezer.)
*Toasting Seeds Note
To toast anise seeds (or, for that matter, any seeds, including cumin, coriander, caraway, and so forth) place them in a dry skillet over medium heat. Allow to toast for about 2 1/2 minutes, stirring or shaking the skillet often, until fragrant. Immediately remove the skillet from the heat and transfer the seeds to a plate to stop the cooking.