Description
These traditional New Mexican anise cookies offer a delightful snap and a warm cinnamon finish. Perfectly balanced between vintage charm and modern efficiency, they are a must-have for any festive gathering.
Ingredients
- 2 cups lard
- 1 cup sugar (for dough)
- 2 whole eggs
- 6 cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 6 tablespoons sweet wine (such as Mogen David Concord)
- 2 teaspoons anise seed
- 1/2 cup sugar (for initial dusting)
- 2 tablespoons ground cinnamon (for initial dusting)
- Additional sugar and cinnamon (for final coating)
Instructions
- Preheat oven to 350°F (175°C).
- In a large bowl, cream together 2 cups of lard and 1 cup of sugar with an electric mixer until smooth.
- Add 2 eggs and beat until the mixture is very fluffy and light.
- Sift together 6 cups of flour, 3 teaspoons of baking powder, and 1 teaspoon of salt in a separate medium bowl.
- Gradually incorporate the dry ingredients into the creamed lard and sugar base.
- Stir in 6 tablespoons of sweet wine and 2 teaspoons of anise seed, kneading briefly until a smooth, pliable dough forms.
- On a floured surface, roll the dough to 1/8 inch thickness and cut into stars or circles.
- Place on baking sheets and sprinkle with a mixture of 1/2 cup sugar and 2 tablespoons of cinnamon.
- Bake for 15 to 20 minutes until the edges are light golden brown.
- While still hot, roll the baked cookies in additional cinnamon sugar for a thick, sweet final coating.
Notes
For the best texture, ensure your lard is at room temperature before mixing to achieve a truly airy creamed base. If the dough feels crumbly, add wine one teaspoon at a time until it holds together without sticking to your hands. These cookies are quite sturdy and store exceptionally well in airtight containers.
- Prep Time: 20 mins
- Cook Time: 20 mins
- Category: Dessert
- Method: Baking
- Cuisine: New Mexican