Biscochitos are slightly sweet crunchy little cookies that are warm dredged in cinnamon sugar to complement those subtle anise undertones.
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