Biscochitos - New Mexico’S State Cookie - cooking recipe

Ingredients

3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup lard
3/4 cup granulated sugar
1 1/2 teaspoons ground or whole anise seed
1 large egg
1/4 cup Kahlua (OR milk OR soy milk)
TOPPING
1/4 cup granulated sugar
1 tablespoon cinnamon

Preparation

Preheat oven to 350 degrees F.
Sift flour with baking powder and salt.
In a separate bowl, using an electric mixer on medium speed, cream lard with sugar and anise seeds until fluffy.
Beat in egg until incorporated.
On low speed, add milk and flour mixture to lard mixture until incorporated.
Turn dough out on lightly floured board, knead gently to form a ball, then press to 1/4 inch thickness.
Cut into shapes OR roll into balls (~1 inch in size).*.
Toss shapes in cinnamon and sugar topping.**.
On greased baking sheets, bake for 13 to 15 minutes at 350 degrees F or until bottoms of cookies are lightly browned. Yield: about 50 small cookies.
*If you roll them into balls, be sure to press them down slightly with a fork after positioning them onto baking sheets.
**The easiest way to do this is to put several balls/shapes and the cinnamon and sugar into a small tupperware container. Put the lid on and shake gently.