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Instructions:
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, cream the lard or butter with the sugar until light and fluffy.
- Beat in the egg, vanilla extract, and anise until fully combined.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually mix the dry ingredients into the wet ingredients until a soft dough forms.
- Roll the dough out to about ¼-inch thickness on a lightly floured surface.
- Cut into stars, rounds, or traditional shapes and place on prepared baking sheets.
- Bake for 12–15 minutes, just until the bottoms are lightly golden while the tops remain pale.
- While still warm, gently toss the cookies in the cinnamon sugar mixture.
- Allow the cookies to cool completely to set their tender, crumbly texture.
Variations
- Use lightly crushed anise seeds for a more traditional texture and aroma.
- Add a teaspoon of orange zest to the dough for subtle citrus warmth.
- Shape dough into small balls and flatten gently instead of rolling and cutting.
- Dust with powdered sugar instead of cinnamon sugar for a softer finish.
Tips
- Lard creates the most authentic, tender crumb and classic flavor.
- Avoid overbaking—bizcochitos should stay pale for proper texture.
- Roll cookies in cinnamon sugar while warm so it adheres evenly.
- Store in an airtight container; the flavor improves after a day.
