Bizcochitos (spicy cookies)

Try your hand at the following recipe for panderia treats, provided by Mary Rosales of Mi Terra bakery in San Antonio.

6 c. sifted flour

3 tsp. baking powder

1 tsp. salt

1 lb. lard or butter (lard is traditional and makes more tender cookies)

1 3/4 c. sugar, divided

2 tsp. aniseed

2 eggs

1/4 c. (or more) brandy

1 T. ground cinnamon

Preheat oven to 350 degrees. Sift flour with baking powder and salt.

Cream lard with 1 1/2 c. sugar and aniseed by hand or with an electric mixer at medium speed.

In a small bowl, beat eggs until light and fluffy; add to the creamed mixture. Add flour mixture and brandy, and mix well until blended. Use only enough brandy to form a stiff dough.

Knead dough lightly, and pat or roll to 1/4 to 1/2-inch thickness. Cut into desired shapes. (The fleur-de-lis shape is traditional for these cookies.)

Dust tops of cookies with a mixture of 1/4 c. sugar and the cinnamon.

Bake for 10 minutes or until very lightly browned.

From the December 1994 issue.

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