SON-Cookbook-2020

BISCOCHITOS (ANISE COOKIES)
Submitted by: Rebecca D. Mance
The New Mexico state cookie, an anise- and cinnamon-scented delight, is
served at every December gathering short of a fast-food breakfast. This recipe
makes approximately 6 dozen medium-size cookies, but I usually use a biscuit
cutter and make them a bit larger.
INGREDIENTS
• 5 to 6 c. all-purpose flour
• 1 Tbsp. baking powder
• ¼ tsp. salt
• 1 lb lard, at room temperature
• 1 c. granulated sugar
• 3 large eggs
• 1½ Tbsp. ground anise seeds
• ½ c. orange juice
(fresh or concentrate)
• 1 oz. (2 Tbsp.) whiskey (optional)
Topping Ingredients
• ¼ c. granulated sugar
• ¾ tsp. ground cinnamon
DIRECTIONS
Preheat oven to 425° F. Sift together 5
c. flour, baking powder, and salt. Set
aside.
Beat lard in electric mixer, gradually
add sugar until extremely light and
fluffy; about 8 mins. Stop mixer every
couple minutes to scrape down sides
of mixing bowl. Add eggs singly, beat
in each one before adding next.
Mix in dry ingredients, beat only
until incorporated. Add anise seeds,
whiskey, and orange juice. A stiff, piecrust–like
dough is what you’re after.
Add some or all of remaining flour, as needed, for proper consistency.
Spoon dough into cookie press, if desired. Push dough into shaped
cookies on ungreased cookie sheets. If you don’t have a cookie press or
prefer to make them with cookie cutters, dough can be rolled out ¼ inch
thick on floured work surface and cut into favorite shapes, then arranged
on cookie sheets. In either case, avoid handling the dough more than
necessary. Bake cookies 12 to 15 minutes.
While cookies bake, stir together topping ingredients. Once cookies are
cool, gently roll cookies in topping mixture. If not eaten sooner (why would
you wait?!), cookies will keep about a week, but they also freeze well.
Hope you love a piece of my home
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