Directions: |
Directions:PREHEAT OVEN: 350º
1) In a medium bowl, sift together flour, baking powder, and salt. Whisk in the crushed anise and orange zest.
2) In a separate large bowl, combine the sugar and lard. Then, using an electric mixer, beat the lard and sugar until light and fluffy - about 3 minutes. Add the egg and vanilla and beat to combine. Gradually beat in the flour mixture and stop as soon as mixture is combined. Dough will be crumbly and more like a pie crust dough than a normal cookie dough.
3) Using your hands, work the dough into a ball, like you would a pie crust, incorporating all the loose piece of flour mixture. Then, wrap in plastic and refrigerate dough for 30 minutes.
4) Line baking sheet with parchment paper. In a small bowl, combine the sugar and cinnamon for topping.
5) The the chilled dough and separate it into 3 balls, roughly the same size. Take one dough ball at a time and work it in your hands, kneading it until it is soft and smooth. If it feels crumbly when you try to roll it out, just knead it a little more until it comes together - the lard needs a little extra help. On a lightly floured surface, roll out dough to 1/4 inch thickness. Cut out cookies. I like using a small gingerbread man. Put I've seen stars and circles used.
6) Place cookies on lined baking sheets and bake until just barely golden and set, about 10 to 12 minutes. Let cookies cool for 10 minutes on the pan (they will crumble if you take them off any sooner). While they are on the pan, sprinkle them with some cinnamon and sugar on top. When they've cooled for 10 minutes, you can then carefully dunk them into the sugar mixture. Place on cookie rack until completely cooled |
This recipe for Biscochitos: New Mexico Christmas Cookie is from