A New Mexican recipe for homemade biscochitos
Combine flour, baking powder, and salt in a medium bowl.
Add lard to a to a bowl and beat with an electric or stand mixer. Slowly add in 1/2 cup of sugar and continue beating for 8 – 10 minutes, until mixture is fluffy and light.
Add in anise seed, egg, and brandy or wine. Mix until blended.
Slowly add in flour mixture, beating well after each addition, and scraping the sides of the bowl as you go. Continue until mixture is fully incorporated and dough is similar to pie-crust.
Transfer dough to parchment paper and refrigerate 20 minutes. Meanwhile, preheat oven to 350 degrees.
After dough rests, roll dough out on a floured surface until it’s 1/4″ thick.
Use a cookie cutter or the lid of a mason jar to cut shapes out, transferring them to an ungreased cookie sheet.
Bake cookies in preheated oven for 10 – 12 minutes, until they start to lightly brown.
While the cookies are baking, mix together remaining 1/4 cup sugar with ground cinnamon.
Once cookies are baked, dip top of the cookie in the sugar/cinnamon mixture.
Store cookies in air-tight container for up to 2 weeks.