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Recipe photo courtesy of Yossy Arefi

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.

Source: Martha Stewart Living, December 2001



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How would you rate this recipe?
  • eaglenature10y
    24 DEC, 2015
    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!
  • rcgabaldon1
    4 DEC, 2015
    The Biscochito is not a Mexican cookie. It's a Spanish cookie brought to New Mexico from Spanish settlers.
  • naveisa
    23 DEC, 2010
    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!!

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