New Mexico Biscochitas
- Yield 3 to 5 dozens
"This is a traditional wedding and holiday dessert in New Mexico. My great-grandmother and grandmothers before her, also baked this wonderful dessert.I will also pass this family recipe on to my granddaughter so that she knows this is a part of her heritage."
- 1 pound lard or solid vegetable shortening
- 2 1/2 cups sugar
- 5 eggs
- 1/4 cup anise seeds
- 3 teaspoons vanilla extract
- 6 cups all-purpose flour
- 4 teaspoons baking powder
- 4 teaspoons cinnamon
- Preheat oven to 375F.
- Cream together lard and 2 cups of the sugar in a large mixing bowl. Add the eggs, anise seeds, and vanilla. Mix well.
- Combine the flour and baking powder in a separate bowl, and then add to the creamed mixture. Form into a ball, and knead until smooth. Roll the dough, about one-third of the batch at a time, on a generously floured surface until it is about 1/4-inch thick. Cut the dough into squares. Mix together the remaining 1/2 cup of the sugar with the cinnamon. Sprinkle evenly over the top of each square. Bake for 7 to 8 minutes.
Tips From Our Test Kitchen: This dough is a bit sticky to work with at first. If necessary, blend in a bit more flour to assist in rolling.
– Patsy Craine, Barstow, Calif.