State Cookies

While I was in New Mexico, everyone kept asking me if I'd tried biscochitos, the "state cookie". I hadn't, nor did I know that states had representative cookies. Do other states have official cookies? I'm not sure. I finally did try them on the day I flew out and they're very good. All the recipes I've tracked down say that lard is the authentic "binder" but I used half butter and half Crisco. It seemed to work well. Also, I'm not a big fan of anise -- I detest licorice -- but don't be deterred by the flavoring here. It's very mild and blends well with the sherry to produce a light and delicate taste. I like crunchy cookies so I cooked them at the higher temperature.

Biscochitos

Half pound lard (or a combination of softened butter and shortening)
1 cup sugar
1 teaspoon anise seeds
1 egg
2 tablespoons brandy or sherry
3 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt

1 1/2 teaspoons ground cinnamon
2 tablespoons sugar

Beat lard (or butter/shortening) until fluffy. Add sugar, seeds, egg and brandy. Mix well. Combine flour with baking powder and salt and add gradually to wet ingredients. Stir until evenly mixed. Chill dough at least two hours.

Heat oven to 350 for softer cookies, 375 for crisper ones. Roll dough thinly (an eighth to a quarter-inch) and cut as desired. Place on cookie sheet and cook fifteen minutes (or, if baking at 375, bake twelve minutes). Cool and wrap in foil.