This is New Mexico's traditional cookie. A great thick sugar cookie that is dusted with cinnamon-sugar. The traditional shape is fleur-de-lis, but use your favorite cookie cutters if you like.

Anonymous

Recipe Summary

prep:
15 mins
cook:
10 mins
total:
25 mins
Servings:
72
Yield:
6 dozen
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Ingredients

72
Original recipe yields 72 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Sift the flour, baking powder and salt into a bowl, and set aside.

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  • In a large bowl, cream together the lard and 1 1/2 cups sugar until smooth. Mix in the anise seed, and beat until fluffy. Stir in the eggs one at a time. Add the sifted ingredients and brandy, and stir until well blended.

  • On a floured surface, roll the dough out to 1/2 or 1/4 inch thickness, and cut into desired shapes using cookie cutters. The traditional is fleur-de-lis. Place cookies onto baking sheets. Mix together the 1/4 cup of sugar and cinnamon; sprinkle over the tops of the cookies.

  • Bake for 10 minutes in the preheated oven, or until the bottoms are lightly browned.

Nutrition Facts

113 calories; protein 1.3g 3% DV; carbohydrates 13g 4% DV; fat 5.9g 9% DV; cholesterol 10.6mg 4% DV; sodium 24.2mg 1% DV. Full Nutrition

Reviews (64)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/01/2007
Very good sugar cookies with just a hint of licorice flavor! I couldn't find lard so I used butter instead and they still turned out fantastic. Read More
(108)

Most helpful critical review

Rating: 2 stars
12/15/2009
The dough came out very dry and so did the cookie. I made two batches just to make sure I hadn't messed one up and the result was the same. Read More
(4)
83 Ratings
  • 5 star values: 62
  • 4 star values: 15
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 3
Rating: 5 stars
09/01/2007
Very good sugar cookies with just a hint of licorice flavor! I couldn't find lard so I used butter instead and they still turned out fantastic. Read More
(108)
Rating: 5 stars
12/20/2006
This recipe is the best. My Grandmother used to make me these cookies as a little girl. The only difference to the recipe was she used ( pineapple-juice)instead of (brandy). She would roll the cookies in the sugar & cinnamon when the cookies were still hot. Thank You VERY MUCH. Read More
(76)
Rating: 5 stars
07/05/2010
DELICIOUS! I'm Latina... these cookies bring back memories of baking at Xmas with my Grandmother! A couple of suggestions: (1) Melt lard in the microwave before mixing it with sugar.... it keeps the dough more moist when rolling; (2) Use 1 Tablespoon of Anise Liquid instead of seeds; (3) at Xmas coat w red & green sugar sprinkles instead of sugar & cinnamon; (4) Use bread flour instead of all purpose flour & ALWAYS sift it; (5) NEVER substitute Crisco butter or Vegetable Oil for the lard. Notes: #2 - I don't like licorice but love these cookies. By using anise liquid instead of seeds the taste spreads thru the cookie & isn't as overpowering! Even my Mexican family prefers them over my grandmother's own recipe with anise seeds! #4 -- Bread flour helps keep the cookie light like shortbread instead of dense & heavy. I have used wheat flour & it doesn't change flavor just texture. Don't forget to sift the flour as this too helps keep them light & flaky. #5 -- I know I know the lard has 10 000 calories & it's all fat! But the cookie is supposed to be flaky & a light shortbread consistency; you lose that texture with other shortenings & they become heavy & dense. I try to eat healthy & use Canola butter wheat flour splenda in recipes but this isn't one of them that works with substitutes. Eat them once or twice a year guilt free then get on the bike & do some cardio. Trust me after 46 years of eating these cookies you won't regret the indulgence! Read More
(66)
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Rating: 5 stars
04/04/2007
Well, first off: Never send a man to do a womans job. :p My husband bought All Vegetable Shortnening instead of lard. Still, they came out DELICIOUS! I was told they come out better w/ lard, so i'll use that next time. Also, I used brandy, not pineapple juice like another suggested, but I did use PJ to moisten up the dough when needed. THANK YOU! Read More
(61)
Rating: 5 stars
12/27/2005
I am glad I came across this recipe. I made about 4 dozen of these cookies they where delicious. Everyone loved them for the holidays they went great with hot chocolate or coffee!!! Read More
(29)
Rating: 5 stars
01/13/2018
This recipe brought back memories of my grandmother! I loved them. They tasted just like the ones she made for us as children. My grandmothers recipes is almost exact except for a couple small details. Her recipe used only 1 C of sugar and she used 3 eggs. She also used orange juice (I like to use OJ) or whiskey for the liquid. This is a keeper! Read More
(25)
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Rating: 5 stars
12/13/2007
These are as good as my sister-in-laws SECRET RECIPE that she won't give out. My husband loves biscochitos and these won him over. Read More
(18)
Rating: 5 stars
10/20/2008
My mother has been making these cookies all my life - it wouldn't be Christmas without them! We have always used small (1 inch) cookie cutters in various shapes. We put the cookies in a bowl filled with cinnamon/sugar and then put them on the baking sheet - then back in the sugar when they come out of the oven! My family eats them like popcorn! Read More
(17)
Rating: 5 stars
03/16/2008
I made this for a hispanic friend of mine. She never said how they were so..... My husband thought they were good. Update: My hispanic friend said these were wonderful! She said they brought back memories. Read More
(15)
Rating: 2 stars
12/15/2009
The dough came out very dry and so did the cookie. I made two batches just to make sure I hadn't messed one up and the result was the same. Read More
(4)