Mexican Christmas Bizcochitos with Warm Spices

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 with the sugar until light and fluffy.
3. Beat in the egg and vanilla extract until smooth.
4. Stir in the anise seeds or ground anise.
5. In a separate bowl, whisk together the flour, baking powder, and salt.
6. Gradually mix the dry ingredients into the wet ingredients until a soft dough forms.
7. On a lightly floured surface, roll the dough to about ¼-inch thickness.
8. Cut into stars, flowers, or festive shapes.
9. Place the cookies on the prepared baking sheets, spacing them about 1 inch apart.
10. Bake for 10 to 12 minutes, until set but not browned.
11. While still warm, gently toss the cookies in the cinnamon sugar mixture until coated.
12. Allow to cool completely before storing.

Variations

• Add a pinch of cinnamon or nutmeg to the dough for extra warmth.
• Use orange juice instead of vanilla for a subtle citrus note.
• Shape dough into crescents or diamonds for a traditional look.
• Dust with powdered sugar instead of cinnamon sugar for a lighter finish.

Tips

• Do not overbake; bizcochitos should remain pale for authentic texture.
• Lightly crushing whole anise seeds releases more flavor.
• Lard produces the most traditional and tender crumb, though butter is an excellent alternative.
• Store in an airtight tin; the flavor and texture improve after a day.