Good morning. I hope that you had a wonderful Father’s day and a great start to the week. It was a beautiful weekend here, 66 on Friday and then in the 90’s on Saturday and Sunday. In the Summer we are never lucky enough to wake up to a day in the 60’s so I relished every second. Father’s day was nice, although neither my husband nor myself were able to be with our father’s we did speak to them on the phone and my husband was able to speak to his children.
I recently made some Biscochitos, otherwise know as New Mexican sugar cookies, after my return from New Mexico and I wanted to share them with you. I love sugar cookies and these are very similar to my favorites but a bit different because they contain cinnamon and anise.
I think they make the perfect cookie for a cup of tea and a light dessert.
3 cups all-purpose flour
11/2 teaspoon baking powder
1/2 teaspoon salt
zest of one orange
11/4 cup lard
3/4 cup sugar
1 teaspoon pure vanilla extract
Topping on cookies
1/2 cup of sugar
1 teaspoon ground cinnamon
In the bowl of a stand mixer, fitted with a paddle attachment, combine the sugar and lard. Beat the lard and sugar until light and fluffy, about 3 minutes. Add the egg and vanilla extract and beat to combine. Gradually add the flour mixture, stop as soon as the mixture is combined and a few streaks of flour still appear. Refrigerate the dough for 30 minutes.
Preheat the oven to 350. Line baking sheets with parchment paper or silicone baking mat baking mats.
In a small bowl combine the cinnamon and sugar topping.
On a lightly floured surface, roll out cookie dough to 1/4″, using a fluted or round cookie cutter cut cookies. Place the cookies on the lined baking sheets and bake for 9-12 minutes or until just golden brown. Remove cookies from oven, let sit for 1 minute then dip into cinnamon/sugar mixture, then set onto a baking rack and let cool.