Biscochos

People say that Biscochos are a New Mexico treat. I would not know. I do know that they are traditional wedding cookies. This is just one of perhaps a dozen variations of the recipe.

1. 1 cup shortening
2. 2/3 cup sugar
3. 1 egg
4. 2 to 4 Tablespoons red wine, brandy or sherry (optional)
5. 1 to 1 & 1/2 teaspoons lightly crushed anise seed
6. 3 cups flour
7. 2 teaspoons baking powder, (optional)
8. 1/2 teaspoon salt, optional
9. 1/2 cup sugar mixed with 1 teaspoon ground cinnamon

Directions – serves 10

Preheat oven to 350 Degrees. Beat shortening with an electric mixer until light and fluffy. Slowly beat in the 2/3 cup sugar, then the egg. Beat in 2 Tablespoons of the wine and the anise seed. Toss the flour together with the baking powder and salt (optional). Gently stir in, adding more wine as needed to form a soft dough. Let stand for 10 minutes or cover with plastic wrap and refrigerate for 15 minutes.

On a lightly floured surface, roll out dough to a 1/4-inch thickness and cut into shapes as desired. Dip the top side of each cookie in the cinnamon-sugar and place on ungreased cookie sheets, about 1 inch apart. Bake for 10 to 15 minutes, depending upon size, just until the edges turn a pale blond. Let cool a few minutes then remove to a wire rack to cool. Store in a cookie jar or airtight container.