Bizcochitos are favorites in the Southwest during the holidays and traditionally made with lard. This melt-in-your-mouth version is made with butter and lemon for a fresher, lighter taste.
2-1/2 cups all-purpose flour
1 tsp. baking powder
1-1/2 cups sugar
1 cup (2 sticks) unsalted butter
1-1/2 tsp. anise seed, crushed
2 tsp. fresh lemon juice
1/2 tsp. finely grated lemon zest
1 Tbsp. ground cinnamon
1 Tbsp. sugar
Sift flour and baking powder together over waxed paper.Set aside.
With an electric mixer, cream together sugar and butter, add anise, eggs, lemon juice and zest. Stir in the flour and mix to a soft dough. Shape dough into a disk, cover with plastic wrap and refrigerate for at least 2 hours or until firm until to roll out.
Preheat oven to 375°F. Lightly butter 2 baking sheets.
Roll out dough on a floured board to 1/4-inch thickness. Cut with Southwestern cookie cutters (coyote, cactus, chile, etc.) Mix cinnamon and sugar together and sprinkle liberally over cookies. Transfer to prepared baking sheets and bake until lightly browned, about 10 minutes. Remove from cookie sheet to a cooling rack and cool completely.
Yield: 2 dozen