Bizcochito (Cinnamon Anise Cookies) I
A bizcochito or biscochito is a crispy cookie flavored with anise and cinnamon. It was developed by Hispanic residents of New Mexico and southern Colorado who trace their ancestry back to the first Spanish colonists. The recipe for making the cookie has been influenced not only by local and indigenous customs, but also by cookie recipes brought to New Mexico with immigrants from other countries. It is served at special celebrations such as wedding receptions, baptisms and religious holidays, especially Christmas. It is usually eaten with morning coffee or milk, and after lunch and dinner when
Source and licence
"Bizcochito (Cinnamon Anise Cookies) I" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Bizcochito_(Cinnamon_Anise_Cookies)_I, revision 4516756), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Bizcochito_(Cinnamon_Anise_Cookies)_I&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4516756
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 1 pound (500 g) pure lard
- 1½ cups (150 g) white granulated sugar
- 2 tsp (20 g) anise seed (crushed)
- 2 eggs, beaten
- 3 ⅓ cups (400 g) flour
- 3 tsp (30 g) baking powder
- 1 tsp (10 g) salt
- Cinnamon sugar for topping
Method
- Cream the lard, sugar, and anise in a large mixing bowl. Add eggs and beat well.
- Combine flour, baking powder, and salt in a large mixing bowl.
- Alternately add flour to creamed mixture until a stiff dough has formed.
- Knead dough slightly. Pat ¼–½ inch (0.5–1 cm) thick or roll to a ¼–½ inch (0.5–1 cm) diameter log.
- Cut into desired shapes.
- Bake in an oven preheated to 350°F (180°C) for 10–12 minutes or until golden brown.
- Dust, while still hot, with cinnamon sugar.
- Let cool.