Biscochitos are traditional New Mexican cookies and are also the official state cookie. They are anise cookies, typically sprinkled or dipped in a comination of sugar and cinnamon. This is my grandmother's recipe and still my absolute favorite biscochito recipe. I believe this recipe is definitely the best. This recipe is typically made with lard-- some recipes use vegetable shortening, but lard helps give it that "melt in your mouth" texture. My grandma also suggests using a cheap white wine-- she used to use my grandpa's white wine from the grapes he grew. I tend to like my cookies a little on the sweeter side, so I use a sweet white wine like a Riesling. Another thing she told me is to crush the anise seeds to help release the flavor-- it also helps so that you're not picking anise seeds out of your teeth too!! Also, some people like their biscochitos thick, so experiement with the thickness and decide the thickness you prefer. I like mine very thin, about 1/8 inch thick. And I also dip them in the cinnamon/sugar mixture before I put them in the oven and then again right after they come out of the oven-- this will use much more cinnamon and sugar than the recipe calls for. Like I said, I prefer them a little sweeter!!