Biscochitos
A light and delicate shortbread cookie infused with anise flavor and topped with cinnamon-sugar. Terrific for making during the holidays!
Equipment
- Stand Mixer
- Rolling Pin
- Cookie Cutters
- Parchment paper
- Baking Sheets
Ingredients
- 2 cups Lard or Shortening
- 1 1/2 cups Sugar divided
- 1 tsp Anise Seed
- 2 Eggs
- 6 cups All-Purpose Flour
- 3 tsp Baking Powder
- 1 tsp Salt
- 1/4 cup Water can substitute white wine or dry sherry
- 1 tsp Cinnamon
Instructions
- Preheat oven to 350 degrees.
- Beat the lard or shortening until creamy with a stand mixer outfitted with a paddle attachment. Gradually add 1 cup of the sugar, beating well. Stir in the anise seed. Add the eggs, one at a time, and beat until fluffy.
- Whisk together the flour, baking powder, and salt. Gradually stir the flour mixture into the lard (shortening) mixture. The dough will look crumbly at this point, but don't worry: it will come together in the next step.
- Add 1/4 cup of water, white wine or dry sherry to the mixture. Stir at low speed until the dough is well-mixed and smooth.
- Dump the dough out onto a floured surface, and roll to 1/4" thickness. Use cookie cutters to cut out festive shapes. Place the cut-out cookies onto a parchment-lined baking sheet
- Mix together the remaining 1/2 cup of sugar with the cinnamon. Sprinkle the cookies with the cinnamon-sugar mixture. Bake for 8-10 minutes, until cookies are set and lightly browned.