BISCOCHITOS (Judith Hubbard)
| 1 lb. butter-flavored Crisco | 3 tsp. baking powder |
| 1-1/2 cups sugar | 1 tsp. salt |
| 2 tsp. anise seed | 1/2 cup orange juice |
| 2 eggs, beaten | fat for frying |
| 1 Tbls. cinnamon | 1/4 cup sugar |
| 6 cups flour |
Cream Crisco, sugar and anise seed in a large bowl. Add eggs and beat well. Combine flour, baking powder and salt in a large bowl. Alternately add flour mixture and orange juice to creamed mixture until stiff dough is formed. Knead dough slightly and pat or roll to a 1/4 to 1/2 inch thickness. Cut dough into desired shapes. Combine sugar and cinnamon in a small bowl. Dust the top of each cookie with a small amount of the cinnamon-sugar mixture.Close window
Bake at 350 degrees for 10 minutes, or until cookies are lightly browned.
Variations: Lard, rather than vegetable shortening, is traditional. More flour makes them crisper, less flour more melt-in-your-mouth. The fleur-de-lis shape is traditional for these cookies.