Traditional Mexican Bizcochito Cookies

Instructions:

1. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large mixing bowl, cream the lard (or butter) and sugar until light and fluffy.
4. Beat in the egg, anise seeds, and brandy until well combined.
5. Gradually add the dry ingredients, mixing just until a soft dough forms.
6. On a lightly floured surface, roll the dough out to about ¼-inch thickness.
7. Cut into stars, circles, or traditional shapes using cookie cutters.
8. Place cookies on the prepared baking sheets and bake for 12 to 15 minutes, until set but not browned.
9. While still warm, gently toss the cookies in the cinnamon sugar mixture to coat evenly.
10. Transfer to a wire rack and allow to cool completely before storing.

Variations

• Replace brandy with orange juice for a non-alcoholic version.
• Add a touch of orange zest to the dough for extra citrus aroma.
• Use powdered sugar instead of granulated sugar for a more delicate coating.
• Shape the dough into crescents or diamonds for a traditional look.

Tips

• Do not overbake; bizcochitos should remain pale for the best texture.
• Crushing the anise seeds releases more flavor into the dough.
• Lard produces the most authentic taste and crumb, but high-quality butter is a good substitute.
• Store cooled cookies in an airtight container to keep them tender for days.