BIZCOCHITO COOKIE RECIPE RECIPES

Steps:

• Preheat oven to 425° F. Sift together 5 cups flour, baking powder, and salt. Beat lard in electric mixer, gradually adding sugar until extremely light  and fluffy; about 8 minutes. Stop mixer every couple minutes to scrape down  sides of mixing bowl. Add eggs singly, beating in each one before adding  the next. Mix in dry ingredients, beating only until incorporated. Add  anise seeds, whiskey, and orange juice. A stiff, pie-crust–like dough is  what you’re after. Add some or all of remaining flour, as needed, to get  proper consistency. Spoon dough into cookie press, if you wish. Push out dough into shaped  cookies on ungreased cookie sheets. If you don’t have a cookie press or  prefer to make them with cookie cutters, the dough can be rolled out ¼  inch thick on floured work surface and cut into favorite shapes, then  arranged on cookie sheets. In either case, avoid handling the dough more  than necessary. Bake cookies 12 to 15 minutes. For the topping While cookies bake, stir together topping ingredients. Assembly Transfer cookies to baking racks to cool. Gently roll cookies in topping mixture. If not eaten sooner, cookies will  keep a week.