Description

These traditional anise-scented cookies feature a delicate, short-crumb texture achieved through the use of lard and sweet wine. Perfect for holiday celebrations, they are finished with a signature cinnamon-sugar coating that provides a satisfying snap in every bite.

Ingredients

2 cups lard
1 cup sugar (for dough)
2 whole eggs
6 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons anise seed
6 tablespoons sweet table wine (Concord grape)
1/2 cup sugar (for coating)
2 tablespoons cinnamon (for coating)

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Instructions

Preheat your oven to 350°F and prepare your baking sheets.
In a large basin, cream together the lard and 1 cup of sugar until smooth, then incorporate the eggs one at a time, beating until the mixture is exceptionally fluffy.
Sift the flour, baking powder, and salt together, then gradually add this dry mixture to the creamed fats while being careful not to overwork the dough.
Stir in the sweet table wine and the anise seeds, briefly kneading with your hands if necessary until the dough reaches a pliable, non-sticky consistency.
On a floured board, roll the dough to a precise thickness of 1/8 inch.
Use cutters to create shapes and place them on a baking sheet, leaving 1/2 inch of space between each cookie.
Combine 1/2 cup of sugar with 2 tablespoons of cinnamon and lightly sprinkle a portion over the raw cookie tops.
Bake for 15-20 minutes until the edges turn a soft golden brown, then immediately dredge the hot cookies in the remaining cinnamon-sugar mixture.

Notes

For the most authentic texture, ensure your lard is at a cool room temperature before creaming; if the fat is too warm, it will soak into the flour rather than coating the proteins, leading to a greasy cookie. Using a high-quality Concord grape wine is essential for the traditional flavor profile, as its specific acidity and esters react with the dough to create a uniquely tender crumb.

Prep Time: 25 mins
Cook Time: 20 mins
Category: Dessert
Method: Baking
Cuisine: New Mexican