Thanks for posting this. My sis loves anise in anything, will make some for
her.

Cheri

"casa contenta" > wrote in message
...
> Very much so, but with anise seed and cinnamon:
>
> http://www.vivanewmexico.com/nm/food...ml#biscochitos
>
> Biscochitos (Anise Seed Cookies)
>
> Yield: 5 dozen Baking Time: 10-12 minutes
> Temperatu 350°F Freeze Well
>
> 1 pound lard 3 teaspoons baking powder
> 1 1/2 cups sugar 1 teaspoon salt
> 2 teaspoons anise seed 1/2 cup brandy*
> 2 eggs, beaten 1/4 cup sugar
> 6 cups flour 1 tablespoon cinnamon
>
> 1. Cream lard, sugar, and anise seed in a large mixing bowl. Add
> eggs and beat well.
> 2. Combine flour, baking powder, and salt in a large mixing bowl.
> 3. Alternately add flour and brandy to creamed mixture until stiff
> dough has been formed.
> 4. Knead dough slightly and pat or roll to a 1/4 inch to a 1/2 inch
> thickness. Cut dough into desired shapes.
> 5. Combine sugar and cinnamon in a small mixing bowl. Dust the top
> of each cookie with a small amount of mixture.
> 6. Bake in a 350°F oven for 10 minutes, or until cookies are
> lightly browned.
> * Varied amounts may be used. Bourbon or sherry may be substituted.
>
> (we find a good apple brandy is perfect, preferably a German one)
>
> NOTE: The fleur-de-lis shape is traditional for these cookies.
>
>
> I suspect they'd pair off very nicely against a pear desert. Just that
> extra crunch to add the textural contrast. Bit of a late monsoon today so
> I'm starting to feel the first harbingers of fall and dishes like this fit
> right in.