These crisp, flavorful cookies are a tradition in New Mexico. We loved the blend of anise and cinnamon. While many recipes called for lard, we used vegetable shortening. Use a fleur de lis cookie cutter or your favorite Christmas shape. Many recipes call for anise seed, but we used extract because we had some on hand.
- 1 cup shortening
- 1 cup sugar
- 1 tbsp cinnamon
- 2 eggs
- 3 cups flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 teaspoon anise extract
- 2 tablespoons sweet wine (we used Lillet)
Mix a quarter cup sugar and cinnamon in a small bowl and set aside. In a stand mixer cream shortening and remaining sugar. Add eggs and beat until fluffy. Sift flour, baking powder and salt and add to bowl. Blend until just combined. Add wine and anise. Once combined, refrigerate dough for an hour. Once dough has chilled preheat oven to 350. Turn out on counter and roll to a 1/4-inch thickness. Cut into desired shape. Sprinkle each cookie with cinnamon sugar. Bake for 15-20 minutes or until light brown.