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ice box, Biscochitos

Source of Recipe

New Mexico


Recipe Introduction

Rolled and cut out cookiesDough will be sticky, keep chilled and work in small batches

List of Ingredients

1/2 C lard, room temperature
6 T butter, room temperature
1/4 tsp salt
2/3 C sugar
1 egg
1 egg yolk
2 2/3 C all purpose flour
2 tsp anise seed, finely ground
1/2 tsp baking powder
2/3 C sugar
1 tsp ground cinnamon



Recipe

Preheat oven to 325 degrees.
Cream butter, salt and 2/3 C sugar until light and fluffy. Add egg and yolk. Beat well. Sift flour, anise seed and baking powder together. Add dry ingredients and mix on low speed until dough comes together. Gather into a ball and flatten to about one inch thick. Wrap in plastic and chill at least 1 hour. Roll dough out on a lightly floured board to about 1/8 inch thick. Cut with a two inch star cookie cutter. Place one inch apart on cookie sheet and chill. Chill the dough scraps and reroll.
Combine the 2/3 C sugar and cinnamon. Brush tops of cookies with a little cold water and generously sprinkle with cinnamon sugar.
Bake the chilled cookies about 12 minutes or until puffed and just barely colored on the outside edges. Carefully transfer to wire racks to cool.