Mexican Bizcochitos with Cinnamon Sugar Crust

Instructions:

1. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a large bowl, cream the lard (or butter) and sugar until light and fluffy.
3. Beat in the egg, crushed anise seeds, and brandy or orange juice until well combined.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing just until a soft dough forms.
6. Roll the dough out on a lightly floured surface to about 1/4-inch thickness.
7. Cut into stars, circles, or traditional bizcochito shapes.
8. Bake for 10–12 minutes, just until the bottoms are lightly golden and the tops remain pale.
9. While still warm, gently toss or roll the cookies in the cinnamon sugar mixture to coat evenly.
10. Transfer to a rack and allow cookies to cool completely before storing.

Variations :

• Use anise extract instead of seeds for a smoother anise flavor.
• Substitute orange zest for part of the anise for a citrus-forward version.
• Add a pinch of nutmeg or cloves to the cinnamon sugar for deeper holiday spice.
• Cut cookies into festive holiday shapes for gifting and celebrations.

Tips :

• For the most authentic texture and flavor, use lard—it creates unmatched tenderness.
• Do not overbake; bizcochitos should stay light in color and soft in texture.
• Toss cookies in cinnamon sugar while warm so it adheres properly.
• Store in an airtight container at room temperature for up to one week.