Biscochitos are slightly sweet crunchy little cookies that are warm dredged in cinnamon sugar to complement those subtle anise undertones.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 60 cookies (5 dozens)
- 1 pound lard at room temperature
- 2 1/2 cups sugar
- 3 large eggs
- 3 teaspoon anise extract
- 6 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 tablespoons ground cinnamon
- 1/4 teaspoon nutmeg
Preheat oven to 375 degrees.
Add the lard and 1 1/2 cups of sugar to a mixing bowl. Using a handheld electric mixer set on medium speed, cream together for 2 minutes, or until light and fluffy. Mix in the eggs and anise.
In a separate mixing bowl, whisk together the flour, baking powder, and salt until evenly combined. Add the lard mixture to flour mixture and gently knead to combine into a dough.
Use a floured rolling pin, on a lightly floured surface, to roll cookie dough to 1/4 inch thick. Cut out cookies using a 2-inch diameter cookie cutter. Transfer cookies to an ungreased baking sheet 1/2 apart.
Bake in preheated oven for 10-12 minutes, rotating halfway through, or until golden.
While cookies are in the oven, mix together the remaining 1 cup of sugar with the cinnamon and nutmeg in a shallow bowl. Dredge warm cookies in sugar mixture and set on a wire rack to cool completely.
Serving: 1/60 of the recipe | Calories: 84kcal | Carbohydrates: 19g | Protein: 2g | Cholesterol: 8mg | Sodium: 44mg | Potassium: 54mg | Sugar: 8g | Vitamin A: 390IU | Vitamin C: 2.6mg | Calcium: 32mg | Iron: 0.7mg