A classic large-batch recipe for traditional New Mexican bizcochitos from Janet Preston. These crisp, tender cookies are made with lard or butter and flavored with anise and brandy, then dusted with cinnamon-sugar.
Author
Janet Preston
Recipe
| Measurements | Ingredients |
|---|---|
| 6 cups | Sifted Flour |
| 3 teaspoons | Baking Powder |
| 1 teaspoon | Salt |
| 1 pound (2 cups) | Lard or Butter, softened |
| 1 1/2 cups | Sugar |
| 2 teaspoons | Anise Seed |
| 2 | Eggs |
| 1/4 cup or more | Brandy (or Sherry) |
| For the Topping: | |
| 1/4 cup | Sugar |
| 1 teaspoon | Cinnamon |
Instructions
- Preheat your oven to 350°F.
- In a medium bowl, sift together the flour, baking powder, and salt.
- In a separate large bowl, cream the softened lard (or butter) with the 1 ½ cups of sugar and the anise seed until light and fluffy.
- Beat the eggs until light, then add them to the creamed mixture and mix well.
- Gradually add the dry ingredients to the wet mixture, along with just enough brandy (starting with ¼ cup) to form a stiff dough.
- Gently knead the dough a few times on a lightly floured surface. Pat or roll it out to ¼ or ½ inch thickness.
- Cut the dough into fancy shapes (the fleur-de-lis is traditional).
- In a small bowl, mix together the ¼ cup of sugar and 1 teaspoon of cinnamon for the topping.
- Dust the top of each cookie with the cinnamon-sugar mixture before baking.
- Bake on an ungreased cookie sheet for 10 minutes, or until very lightly browned around the edges.
Note
Makes 15 Dozen
