New Mexican Anise Sugar Cookies (Biscochitos) Traditional recipes usually call for lard, but unless fresh, good-quality lard is available in your area, vegetable shortening is a better choice.

Ingredients 

1–11/2 teaspoons aniseed, to taste

1 cup sugar (divided)

3 cups all-purpose white flour

11/2 teaspoons baking powder

Scant 1/2 teaspoon salt

1 cup white vegetable shortening or

good-quality lard

1 large egg

31/2 tablespoons good-quality brandy

1/2 teaspoon finely grated lemon zest (colored part

of the skin; optional)

3 tablespoons sugar combined with 1/2 teaspoon

ground cinnamon, for topping

Method 

Spread the aniseed in a small, heavy saucepan over medium heat. Toast, frequently stirring or shaking the pan, until very fragrant and just slightly darker in color, 3 to 5 minutes. Immediately turn out into a small bowl; let cool. Combine the aniseed and ⁄/™ cup of the sugar in a food processor. Process until the seed is ground fairly fine. (Alternatively, combine the aniseed and ⁄/™ cup of the sugar in a blender and blend for 1 to 2 minutes, stopping and stirring to redistribute the contents several times.) Set aside.

In a large bowl, thoroughly stir together the flour, baking powder, and salt; set aside. In another large bowl, with an electric mixer on medium speed, beat together the shortening or lard, sugar-aniseed mixture, remaining ⁄/™ cup sugar, and egg until well blended and fluffy. Add the brandy, 2 tablespoons water, and lemon zest, if using, and beat until well blended and smooth. Gradually beat or stir in the flour mixture until well blended. If the dough seems too moist, let it stand to firm up for about 5 minutes before proceeding.

Divide the dough into thirds. Place each portion between large sheets of wax paper. Roll out each portion a scant ⁄/¢ inch thick; check the underside of the dough and smooth out any wrinkles that form. Stack the portions (paper still attached) on a baking sheet. Refrigerate for 25 to 30 minutes, or until chilled and slightly firm, or freeze for about 15 minutes to speed chilling.

Preheat the oven to 350 degrees F. Grease several baking sheets or coat with nonstick spray. 

Working with one portion at a time and leaving the remaining dough chilled, gently peel away, then pat one sheet of wax paper back into place. Flip the dough over, then peel off and discard the second sheet. Using assorted 2⁄/™-to-3-inch cutters or a single cutter, cut out the cookies. (If at any point the dough softens too much to handle easily, transfer the paper and cookies to a baking sheet and refrigerate or freeze until firm again.) Using a spatula, carefully transfer the cookies to the baking

sheets, spacing about 1⁄/¢ inches apart. Reroll any dough scraps. Continue cutting out the cookies until all the dough is used. Sprinkle the cookies with the cinnamon-sugar.

Bake the cookies, one sheet at a time, in the upper third of the oven for 8 to 11 minutes, or until just faintly tinged with brown at the edges. Reverse the sheet from front to back halfway through baking to ensure even browning. Transfer the sheet to a wire rack and let stand until the cookies firm up slightly, 1 to 2 minutes. Using a spatula, carefully transfer the cookies to wire racks. Let stand until completely cooled.

Store in an airtight container for up to 2 weeks or freeze for up to 2 months.