Recipe courtesy of Carol Crowe

Biscochitos

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  • Level: Easy
  • Total: 1 hr 5 min
  • Prep: 30 min
  • Inactive: 25 min
  • Cook: 10 min
  • Yield: 12 cookies
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Ingredients

1/2 cup lard

2/3 cup sugar plus 1/2 cup sugar

1 egg

1 tablespoon rum

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon anise seed

1/4 teaspoon salt

2 tablespoons ground cinnamon

Directions

  1. Preheat oven to 350 degrees F.
  2. Beat lard in mixer until creamy. Add 2/3 cup sugar, beat until light and fluffy. Add the egg and rum and mix until blended. Add the flour, baking powder, anise seed and salt. Beat until a smooth dough is formed.
  3. Roll dough on a lightly floured surface to a 1/4-inch thickness. Cut the dough into desired shapes. In a shallow bowl, combine cinnamon and remaining sugar. Dredge 1 side of cookie in cinnamon sugar mixture. Place cookie, sugared side up, on ungreased baking sheets. Bake for 8 to10 minutes or until golden brown, rotating the baking sheets halfway through the cooking time. Allow cookies to cool on a cooling rack.