BISCOCHITOS RECIPES

Steps:

• Sift flour, baking powder, and salt. Cream the lard with sugar and anise seed on medium speed. In a separate bowl. beat eggs until light and fluffy. Add beaten eggs to creamed mixture. Mix together well, adding wine to form a stiff-like dough, add more wine, if necessary.
• Refrigerate dough overnight.
• Preheat oven to 350 degrees F.
• Remove dough from refrigerator and let stand for a while, until dough is soft enough to roll. Divide dough in quarters and roll to about 1/16 to 1/8-inch thickness. Cut with cookie cutter and place on cookie sheet. Bake for 12 to 15 minutes or until bottom of cookie is golden brown. Meanwhile, mix together the sugar and cinnamon in a bowl. Drop the baked cookies into sugar and cinnamon mixture and set aside to cool.

Steps:

• Preheat oven to 350° and line a large baking sheet with parchment paper. In a small bowl, stir together 2 tablespoons sugar and cinnamon. Combine butter or lard, remaining sugar, and anise seeds in a medium bowl. Using a whisk or hand mixer, beat until mixture is light and creamy, 3 to 4 minutes. Add egg and beat until fully combined. Sift flour, baking powder, and salt into a medium bowl, then whisk to combine. Add half the flour mixture to bowl and fold until combined, then add half the brandy and stir to combine. Repeat process so that all dry ingredients and brandy are incorporated.  On a clean, lightly floured surface, roll out dough until it is ¼” thick. Cut into preferred shapes and transfer to prepared baking sheet. Sprinkle cookies with prepared cinnamon sugar and bake until bottoms are golden, 10 to 14 minutes.