As you can tell, I'm on a cooking roll. Lately I've been into crisp, thin cookies (thanks mom for the King Arthur Flour Baking Cookbook!). These cookies are the state cookie of New Mexico and traditionally served at Christmas. I made biscochitos a couple of weeks ago using shortening, but this time I tried it with more authentic lard. The shelf-stable stuff you find at the grocery store is hydrogenated and tastes funky, so I made a special trip to the Midtown Global Market and found the real deal (hopefully I can find good lard up on Central too). Here's yet another photo I haven't managed to fit the subject into: This recipe makes a ton of cookies (~ 3-4 dozen), but if you want even more you can double it. 1/2 lb. lard or shortening 3/4 + 2 Tbsp. sugar 2 tsp. cracked anise seed (can be found at Penzey's) 1 egg, beaten 1 tsp. orange zest (optional) 3 1/4 c. flour 1 1/2 tsp. baking powder 1/2 tsp. salt 1/4 c. brandy or sherry 1/4 c. sugar 2 tsp. Ceylon cinnamon ...
The Magidow family's modern-day recipe box.