New Mexico Biscochitas (CA) Recipe

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 the oven to 375 degrees. Cream together the 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.

Yield: 3 to 5 dozen, depending on size

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.