|Nutritional Guidelines (per serving)|
|Servings: 4-5 dozen cookies (serves 12)|
|Amount per serving|
|% Daily Value*|
|Total Fat 19g||24%|
|Saturated Fat 6g||30%|
|Total Carbohydrate 27g||10%|
|Dietary Fiber 1g||3%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
In Santa Fe, every household makes anise-flavored cookies called bizcochitos around Christmastime. Delicately, crumbly, and flavored with anise seed and cinnamon, the treats are delicious with a mug of hot chocolate.
Gather the ingredients and preheat oven to 350 F.
In a stand mixer or in a bowl with a hand mixer, cream together the shortening and 3/4 cup of the sugar until smooth.
Add the eggs and aniseed and mix well.
In a separate bowl, sift together the flour, baking powder, and salt. Add to shortening mixture.
Add enough water until dough clumps together, about 1/4 cup.
Turn the dough out onto an unfloured surface and roll it to a thickness of about 1/8 inch.
Use a pizza cutter or a knife to cut the dough into diamond shapes. You can also cut out using a cookie cutter.
In a small shallow bowl, combine 1/2 cup of sugar and 2 teaspoons of cinnamon.
Dip the top of each bizcochito into the cinnamon-sugar mixture and place on an ungreased sheet pan.
Bake for 10 minutes or until edges just begin to turn golden. Do not overcook; you want them to be a little soft.
If desired, sprinkle hot cookies with additional cinnamon sugar before transferring to a baking rack to cool.
Serve and enjoy!