Makes 4 to 5 dozen cookies, depending on the size of the cookie cutters you use
You might not have encountered a biscochito cookie if you live far from the Southwest. But there’s a reason why this is the state cookie of New Mexico. These cookies, made with lard, sugar, anise seed, cinnamon, and sweet white wine, are a cross between cutout sugar cookies and shortbread. Traditionally in New Mexico, they’re served at the holidays as well as weddings and baptisms. Need a reason to celebrate? Bring out the biscochitos! This recipe is inspired by one on Gabriela’s Kitchen, a food blog begun by a Latina food lover dedicated to honoring the women in her life who taught her to cook.
Combine the dry ingredients. In a large bowl, whisk together the flour blend, baking powder, and salt.
Cream the lard and sugar. In the bowl of a stand mixer with the paddle attachment, combine the lard and sugar. Mix until they are light and fluffy, about 3 minutes.
Add the eggs, one at a time, making sure each one is incorporated fully before adding the next one. Scrape down the sides of the bowl with a rubber spatula. Add the anise seed and cinnamon and mix fully.
Finish the dough. With the stand mixer running on low, add the flour mixture to the dough, stopping to scrape down the sides of the bowl with a rubber spatula a couple of times. Add the wine, a tablespoon at a time, until the dough comes together as a ball.
Chill the dough. Divide the dough in half and form each into a ball. Wrap each in plastic wrap and refrigerate overnight.
Prepare to bake. The next day, preheat the oven to 350°F. Line a baking sheet with parchment paper. Pull the balls of dough out of the refrigerator. Mix the sugar and cinnamon together in a small bowl.
Roll out the cookies. Put one of the balls of dough between two pieces of lightly greased parchment paper. Roll out the dough gently until it’s about ⅛ inch thick. Cut the dough into the shapes you are using with cookie cutters. (We like stars here.) Dip one side of the cookie into the cinnamon sugar and put it on the baking sheet, sugar side up. Continue until the baking sheet is filled.
Bake the cookies. Bake the cookies until the bottom of the cookies are browned and the tops are set, 10 to 15 minutes, rotating the baking sheet 180 degrees halfway through the baking time.
Let the cookies cool for 5 minutes on the baking sheet, then dip both sides of the warm cookies in the cinnamon sugar and set them on a wire rack. Be nimble—the cookies can fall apart when warm.
Continue baking the rest of the cookies the same way.