Rendering your own lard is what really makes these anise-flavored Mexican sugar cookies stand out, but you can use vegetable shortening in a pinch. Martha made this recipe on "Martha Bakes" episode 711.



Ingredient Checklist


Instructions Checklist
  • In the bowl of an electric mixer fitted with the paddle attachment, mix 1 cup sugar and the lard on medium-high speed until light and fluffy, about 3 minutes. Add egg; beat to combine. Add vanilla, Grand Marnier, and zest; beat to combine.

  • Sift flour, baking powder, and salt. Gradually beat flour mixture into sugar mixture on low speed. Beat in anise seeds. On medium, gradually add 2 tablespoons water or more to form a ball. Divide dough in half; shape into disks. Wrap each disk in plastic; chill 1 hour.

  • Preheat oven to 350 degrees with rack in center. Combine cinnamon and remaining 3/4 cup sugar in a small bowl.

  • On a floured surface, roll the dough to 1/4 inch thick. Cut dough into moons, stars, or shapes you like with a 2-inch cutter; lightly sift cinnamon-sugar over each shape. Place on parchment-lined baking sheets. Bake, 1 sheet at a time, 10 to 12 minutes; cookies should be set but not brown. Transfer the cookies and parchment to a wire rack to cool. Repeat with the remaining batches.

Reviews (3)

17 Ratings
  • 5 star values: 10
  • 4 star values: 2
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
I used gluten free all purpose flour. However, I put 2 tablespoons anise seed by accident so all my cookies have extra seeds. Lol. Other than that, the dough was easy to handle. I am from New Mexico, and this is a traditional cookie for the holiday season. I've tried other recipes and this one is the best yet!
Rating: Unrated
The Biscochito is not a Mexican cookie. It's a Spanish cookie brought to New Mexico from Spanish settlers.
Rating: Unrated
These are my Christmas tradition from when I was a little girl. My grandma's recipe was a little hard to follow and just kind of some of this and some of that. This one has worked great without the orange zest and Grand Marnier. If you want the traditional Mexican way don't use those two things and definitely use the lard not the shortening. Not the healthiest but a once a year indulgence!!