Bizcochos

Oxmoor House
about 6 dozen

Ingredients

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2 cups lard, softened
2 cups sugar, divided
2 egg yolks
5 cups all-purpose flour
3 tablespoons ground cinnamon, divided
1 tablespoon anise seeds
1 cup Sauterne or other sweet wine

Preparation

Cream lard in a large mixing bowl; gradually add 1 cup sugar, beating until light and fluffy. Add egg yolks, one at a time, beating well after each addition.

Combine flour, 1 tablespoon cinnamon, and anise in a medium mixing bowl; stir well. Gradually add to creamed mixture alternately with wine, beginning and ending with flour mixture. Divide dough into fourths. Cover and chill at least 1 hour.

Roll one portion of dough to 1/2-inch thickness on a lightly floured surface. Cut into assorted shapes, using 2-inch cookie cutters. Place on greased baking sheets. Bake at 350° for 12 minutes or until edges are lightly browned. Cool slightly on cookie sheets.

Combine remaining sugar and cinnamon in a small mixing bowl; dredge warm cookies in mixture. Cool completely on wire racks. Repeat procedure with remaining dough and cinnamon- sugar mixture.

Created date

February 2010