New Mexico Biscochos Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Sift the flour, baking powder and salt into a bowl, and set aside.
• In a large bowl, cream together the lard and 1 1/2 cups sugar until smooth. Mix in the anise seed, and beat until fluffy. Stir in the eggs one at a time. Add the sifted ingredients and brandy, and stir until well blended.
• On a floured surface, roll the dough out to 1/2 or 1/4 inch thickness, and cut into desired shapes using cookie cutters. The traditional is fleur-de-lis. Place cookies onto baking sheets. Mix together the 1/4 cup of sugar and cinnamon; sprinkle over the tops of the cookies.
• Bake for 10 minutes in the preheated oven, or until the bottoms are lightly browned.

Steps:

• Sift flour, baking powder and salt together in large bowl, set aside.
• In mixer bowl beat the lard and sugar together until light and fluffy.
• Add the egg yolks, cinnamon, anise extract and juice/wine. Mix till incorporated.
• Add flour mixture to lard mixture and mix well.
• Roll dough out onto floured counter top to 1/2" thickness. I work half the dough half at a time, rolling into a large square. Cutting into strips about 1 inch wide, then cut those strips into 2" cookies. (A ruler works great!).
• Place cookies on an ungreased cookie sheet and bake at 400°F for about 8-10 minutes.
• While cookies are warm roll them in cinnamon sugar.

Steps:

• Preheat oven to 350 degrees F.
• Sift flour with baking powder and salt.
• In a separate bowl, using an electric mixer on medium speed, cream lard with sugar and anise seeds until fluffy.
• Beat in egg until incorporated.
• On low speed, add milk and flour mixture to lard mixture until incorporated.
• Turn dough out on lightly floured board, knead gently to form a ball, then press to 1/4 inch thickness.
• Cut into shapes OR roll into balls (~1 inch in size).*.
• Toss shapes in cinnamon and sugar topping.**.
• On greased baking sheets, bake for 13 to 15 minutes at 350 degrees F or until bottoms of cookies are lightly browned. Yield: about 50 small cookies.
• *If you roll them into balls, be sure to press them down slightly with a fork after positioning them onto baking sheets.
• **The easiest way to do this is to put several balls/shapes and the cinnamon and sugar into a small tupperware container. Put the lid on and shake gently.