Hello!
Biscochito are amazing cookies that I looked forward to as a child every time I visited my grandmother in Salida, Colorado. This recipe has been passed down through generations in our family and it’s native to Southern Colorado & Northern New Mexico.
Biscochito Cookies
2 cups lard (yes lard, it has to be lard or they don’t come out as flaky & light)
1 cup sugar
2 whole eggs
6 cups flour
3 teaspoon baking powder
1 teaspoon salt
2 teaspoon anise seed (ground or whole, your choice)
½ cup sugar
2 TBS cinnamon
Instructions:
Preheat oven to 350°
Cream lard and 1 cup sugar together until creamy. Add eggs and beat until very fluffy. (The secret is to beat the lard & sugar till they are super creamy, this could take like 5-7 minutes depending on your mixer… add the eggs last!)
Sift together flour, baking powder, and salt; add to creamed mixture.
Grind anise seed in a mortar until broken up, you may choose to grind fine or leave chunky. If you do not have anise seeds, powder anise will work but takes away from the magic of grinding your own anise. 
Add anise seed to dough and mix until it’s a dough-like consistency (may need to knead).
You have the option of refrigerating your dough for a few hours or over night, it’ll intensify the flavors. If not, proceed to next step.
Roll dough out on floured board to 1/8" thickness. Cut into desired shape; place on baking sheets 1/2" apart.
Combine 1/2 cup sugar and 2 tablespoons cinnamon: sprinkle on top of each cookie.
Bake for 15-20 minutes or until golden brown.
Once out of the oven immediately sprinkle the entire cookie with cinnamon sugar mix.
Enjoy!
