Biscochitos

• 3 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 3 tsp anise seed (crushed)
• zest of one orange
• 1 1/2 cups lard (or vegetable shortening)
• 3/4 cup sugar
• 2 large egg
• 1 tsp pure vanilla extract
• Sugar Mixture”
• 1/2 cup sugar
• 1 tsp ground cinnamon

Nordic Ware Family Recipes: From Jeff’s kitchen

“I discovered Biscochitos while living in New Mexico, where they’re so revered that they’ve been named the official state cookie! They’re traditionally served on holidays, especially Christmas, but also for other events like quinceañeras and birthdays. But really, you’ll find them served year-round throughout the state. Now that we’re living back in Minnesota, making Biscochitos brings a little New Mexico into our home, especially during the holidays!”

Directions:

In a large bowl, sift together flour, baking powder, and salt. Whisk in the crushed anise seed and orange zest.

Using an electric mixer, beat the lard (or shortening) and sugar until light and fluffy – about 3 minutes. Add eggs and vanilla and beat to combine. Gradually beat in the flour mixture and stop as soon as mixture is combined. Dough should be thick and similar in consistency to pie crust dough. Refrigerate dough for 30 minutes.

Preheat oven to 350°F. Line baking sheet with parchment paper. In a small bowl, combine the sugar and cinnamon for topping.

On a lightly floured surface, roll out dough to ¼ inch thickness. Cut out cookies with desired stamp shape. Place cookies on lined baking sheet and bake until just barely golden and set, about 10 to 12 minutes. Let cool for 1 minute, then carefully dunk cookies into the sugar mixture. Place on cooling rack until completely cooled.