New Mexican Biscochitos (Anise Sugar Cookies)

Instructions:

1. Preheat the oven to 350°F (175°C). 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 and anise extract until fully incorporated.
4. In a separate bowl, whisk together flour, baking powder, and salt.
5. Gradually add the dry ingredients to the wet mixture, mixing gently.
6. Add the brandy or orange juice a little at a time until a soft, pliable dough forms.
7. Roll the dough out to about 1/4-inch thickness on a lightly floured surface.
8. Cut into rounds or traditional scalloped shapes.
9. In a small bowl, mix the cinnamon and sugar. Coat each cookie generously on both sides.
10. Place cookies on the prepared baking sheets.
11. Bake for 10–12 minutes, just until set. The cookies should remain pale.
12. Cool completely before serving to allow the texture to fully develop.

Variations :

• Use butter instead of lard for a milder, more familiar flavor.
• Substitute orange zest for part of the anise for a citrus-forward twist.
• Add a pinch of nutmeg or clove to the cinnamon sugar for deeper holiday spice.
• Cut into stars, flowers, or traditional New Mexican shapes for festive presentation.

Tips :

• Do not overbake—biscochitos should never brown.
• Brandy provides the most traditional flavor, but orange juice is a family-friendly alternative.
• Let cookies cool fully before storing; they firm up slightly as they set.
• Store in an airtight container at room temperature for up to one week.