Prep 15 mins
Cook 10 mins
I love the whole anise seeds and the slightly buttery flavor of these "biscos", traditional Christmas cookies in my home state of New Mexico.
- 6 cups flour (or enough to make dough easy to handle but not dry)
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1 tablespoon whole anise seed
- 1 cup white lard
- 1 cup butter
- 2 eggs, lightly beaten
- 1 1⁄4 cups white sugar
- 1 tablespoon cinnamon
- 5 teaspoons brandy or 5 teaspoons sweet wine or 5 teaspoons water or 5 teaspoons brandy flavoring or 5 teaspoons vanilla
To top cookies
- 1⁄4 cup white sugar
- enough cinnamon, to darken
- Cream lard and butter.
- Add sugar and beat until fluffy.
- Add eggs, anise seed, salt, baking powder and brandy, mix.
- Add flour gradually, til dough is firm, shape into a log and wrap in clear wrap.
- Chill, then slice in 3/4" slices.
- Mix cinnamon sugar, press uncooked cookie slice into mixture to coat one side and flatten slightly.
- Bake at 350 degrees until lightly browned.
These are the BEST cookies in the whole world. I'm glad to see you use lard and a sweet wine. That's the only way to make them!!! =o) My grandmother always made these every year for christmas and I'm so glad to finally find a recipe that's authentic!!! Thank you so much
I found this recipe in The Salt Lake Tribune in 1993 and have made it alot since that time. It's a lovely cookie and seems especially appropriate during the Christmas Holiday Season.
I like these cookies! The recipe was a little hard to follow, though. It would be nice if the ingredients were arranged in the order that they are used. The 1 tablespoon cinnamon listed with the cookie ingredients is not mentioned in the directions, and I decided not to put any in the dough, just use cinnamon in the topping. Whether this was correct or not I don't know. I made half of the recipe, and other than cinnamon, kept with the ingredients and the recipe's proportions. I used brandy, and think this was a good choice. I do not think that the same amount of brandy flavor or vanilla should be used as brandy, wine or water. It would be nice if a note to that effect could be inserted. The approximate diameter of the dough roll would be nice to know, too. I used slightly less than the full amount of flour, and the cookies spread rather more than I expected. But as I said, they are very tasty, and different. Thank you for the recipe.