Chef notes
Making biscochitos is a tradition for many New Mexican families around the holidays. These delicious cookies embody the fragrant flavors of star anise and cinnamon. My family makes them in big batches to give as gifts, but some people like to sell them for a little extra Christmas spending money. No matter the reason, making these cookies is always a beautiful moment to share with loved ones.
Swap option: The walnuts used here are not traditional but my family thinks they really add something special to the recipe.
Ingredients
- 2¼ cups (1 pound) lard
- 1¾ cups granulated sugar, divided
- 1 egg
- 1 tablespoon red wine
- 1/2 teaspoon anise seed
- 2 tablespoons plus 1/2 teaspoon ground cinnamon, divided
- 1/2 teaspoon salt
- 4½ cups all-purpose flour, plus more if necessary
- 1 cup finely chopped walnuts (optional)
Preparation
1.Preheat the oven to 350 F and line baking sheets with parchment paper.
2.In a stand mixer with a large bowl, add lard and 1 cup of sugar, then mix until light and fluffy.
3.Add egg, wine, anise seed, 1/2 teaspoon cinnamon and salt and mix until combined.
4.Gradually add in the flour and mix until a soft, but not sticky, dough forms. If using, add walnuts and stir to combine.
5.Turn out dough onto a floured surface and roll into 1/4-inch thickness. Using 2½-inch cookie cutters, cut out desired shapes and transfer to prepared baking sheets. Alternatively, use a cookie gun and press shapes directly onto prepared baking sheets.
6.Bake the cookies until the edges are lightly browned, about 12 minutes.
7.While the cooking bake, make the sugar mixture. In a small bowl, add 3/4 cup sugar and 2 tablespoons of cinnamon and mix until combined.
8.Take the cookies out of the oven and, while still warm, roll them in the cinnamon-sugar mixture until fully coated.
