On a recent trip to New Mexico, I visited Jane Butel, who owns a Southwestern cooking school near Albuquerque. She served my husband and I these great cookies and told us the story behind them. These anise-spiced cookies are the state cookie of New Mexico (does any other state have an official state cookie?), but they were first made in Mexico to celebrate the Mexican Army's victory over Napoleon's Army on May 5th....yep, that's what Cinco de Mayo is all about. And, that's why you use a fleur de lis-shaped cookie cutter!!
1 1/2 cups lard, chilled
1 cup plus 3 Tbsp. sugar, divided
2 eggs
2 tsp. anise seeds
4 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. sea salt
About 3 Tbsp. brandy (or apple juice or milk)
2 tsp. ground cinnamon
Beat lard and 1 cup sugar in a bowl until fluffy. Add eggs and anise seeds and beat further until very light and fluffy. Sift together flour, baking powder and salt. Add the dry ingredients to the creamed mixture in four portions alternating with the brandy. Mix on the low speed of the mixer to combine the ingredients well after each addition to create a stiff dough.
Place the dough on a long piece of parchment paper. Fold the long end of the parchment paper over the dough and press until about one inch or slightly less in thickness. Refrigerate until chilled.
Preheat oven to 350 degrees F. Roll out dough between parchment paper to just under 1/2 inch thickness. Cut with flour dusted fleur de lis-shaped cookie cutter or 3-inch rounds. Combine the 3 remaining Tbsp. of sugar and cinnamon in a shallow bowl; sprinkle the mixture on top of the cookies or dip one side in the mixture.
Place cookies on ungreased baking sheet. Bake 10-12 minutes or until the tops of the cookies are firm. Cool cookies on a wire rack.
1 1/2 cups lard, chilled
1 cup plus 3 Tbsp. sugar, divided
2 eggs
2 tsp. anise seeds
4 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. sea salt
About 3 Tbsp. brandy (or apple juice or milk)
2 tsp. ground cinnamon
Beat lard and 1 cup sugar in a bowl until fluffy. Add eggs and anise seeds and beat further until very light and fluffy. Sift together flour, baking powder and salt. Add the dry ingredients to the creamed mixture in four portions alternating with the brandy. Mix on the low speed of the mixer to combine the ingredients well after each addition to create a stiff dough.
Place the dough on a long piece of parchment paper. Fold the long end of the parchment paper over the dough and press until about one inch or slightly less in thickness. Refrigerate until chilled.
Preheat oven to 350 degrees F. Roll out dough between parchment paper to just under 1/2 inch thickness. Cut with flour dusted fleur de lis-shaped cookie cutter or 3-inch rounds. Combine the 3 remaining Tbsp. of sugar and cinnamon in a shallow bowl; sprinkle the mixture on top of the cookies or dip one side in the mixture.
Place cookies on ungreased baking sheet. Bake 10-12 minutes or until the tops of the cookies are firm. Cool cookies on a wire rack.
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