You're most welcome, they turn out nicely and have a distinctive but
very appealing flavor.

I would advise cutting the recipe in half unless there is a large party
or bake sale planed.

And if a fleur-de-lis mold is not in the kitchen any small (1.5-2.5")
shape can do, even a simple spoon.

One thing we don't do, but it is seen, is to place a clove in the center.

There's another cookie recipe that escapes me at present in which that
is mandatory, but some folks seem to like to mix recipes. We don't.


On 9/10/2013 1:10 PM, Cheri wrote:
>
> 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.
>
>