MEXICAN BISCOCHITOS RECIPES

Steps:

• Place 3 cups all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon kosher salt in a large bowl and whisk to combine.
• Finely grate the zest of 1 medium orange (about 1 teaspoon) into a stand mixer (or large bowl if using an electric hand mixer). Add 1 1/4 cups lard, 3/4 cup granulated sugar, and 1 teaspoon vanilla extract. Beat with the paddle attachment on medium speed until light and fluffy, 2 to 3 minutes.
• Lightly crush 1 tablespoon anise seeds with a mortar and pestle or a rolling pin. Add to the lard mixture and beat until combined. Stop the mixer and scrape down the sides of the bowl with a rubber spatula. Add 1 large egg and beat until on medium speed until combined, about 30 seconds.
• With the mixer on the lowest speed, gradually add the flour mixture and beat until the dough is smooth and forms a ball. Divide the dough in half. Shape each half into a disk and wrap each disk in plastic wrap. Refrigerate for at least 1 hour and up to overnight.
• Arrange a rack in the middle of the oven heat the oven to 350°F. Line a baking sheet with parchment paper. Place 1/4 cup granulated sugar and 1 teaspoon ground cinnamon in a medium bowl and whisk to combine.
• Place one piece of dough on a lightly floured surface. Roll out into a round about 11 inches wide and 1/4-inch thick. Cut cookies out with a round cutter or with a different-shaped cutter. Reserve the scraps.
• Lay each cookie in the cinnamon sugar and gently press to coat the underside. Gently transfer, cinnamon-sugar side up, to the prepared baking sheet, spacing the cookies at least 1 1/2 inches apart.
• Bake until the bottoms are just golden-brown, 12 to 16 minutes. Transfer to a wire rack and let cool completely. Repeat rolling, cutting, and baking the remaining dough, including the scraps.

Steps:

• Place egg white in a small bowl; let stand at room temperature 30 minutes., Preheat oven to 375°. In a large bowl, beat lard until creamy. In another bowl, whisk flour, baking powder, cinnamon and salt; gradually beat into lard., Beat egg white on high speed until stiff peaks form. Gently whisk in sugar and egg yolk. Gradually beat into lard mixture. Turn onto a lightly floured surface; knead gently 8-10 times., Divide dough into 6 portions. On a lightly floured surface, roll each portion into a 24-in.-long rope; cut diagonally into 1-in. pieces. Place 1 in. apart on ungreased baking sheets. Bake 8-10 minutes or until edges are light brown. Cool on pans 2 minutes., In a small bowl, mix sugar and cinnamon. Roll warm cookies in cinnamon sugar mixture or confectioners' sugar. Cool on wire racks.