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Mexican Chocolate Icebox Cookies
Biscochitos New Mexican cookies
- 6 cups all-purpose flour
- 1/4 teaspoon salt
- 1 tablespoon baking powder
- 2 cups shortening, preferably Lard
- 1and 1/2 cups white sugar
- 2 teaspoons anise seed
- 2 eggs
- 1/4 cup brandy
- 1/4 cup white sugar [for topping]
- 1/2 Tablespoon Saigon cinnamon
These are traditional New Mexican cookies that are especially popular at Christmas. They are tender and light and combine the wonderful flavors of cinnamon and anise.
- 1Sift flour with baking powder and salt.
- 2Cream shortening with sugar [1 and 1/2 cups] and anise seeds until fluffy
- 1Beat in eggs one at a time.
- 1Mix in flour [1 cup at a time] and brandy until well blended.
- 2Turn dough out on a floured board and pat or roll to 1/4 to 1/2 inch thickness.
- 1Cut into circles, 2 -3 inches wide, using cookie cutter.
- 2Dust with a mixture of 1/4 cup sugar and cinnamon.
- 3Bake at 350 degrees F (180 degrees C) 10 – 12 minutes or until golden brown.
- 1Cool on rack.