One bite of these amazingly balanced little beauties will have you hooked. They are the sine qua non of the holiday cookie world. Trust me.
Three years ago in New Mexico I met the Otero family. Steve was the man in my TV program who orchestrated the matanza, or traditional pig feast famous in the Southwest for using every part of the hog. He browned back ribs and pork loin in a cast-iron pan 3-feet wide over a wood fire and then braised the meat for an hour in his wife's red chile sauce. It was a knee trembler. So tasty. Anyone looking for a primer in whole-hog cookery should look at that show! Later that day over coffee, I tried his wife Jeanette's biscochitos, a small sugar cookie traditionally served at holiday time, and I knew I was in the presence of greatness. Jeanette is an amazing cook, one of the best I know. She has the gift. Her biscochitos have made Christmas in our house a perfect cookie experience. One bite of these amazingly balanced little beauties will have you hooked. They are the sine qua non of the holiday cookie world. Trust me. If you don't have liquid anise flavoring you can get it at any culinary store selling bakers' goods, and often you will see it in the spices and seasonings aisle of your local supermarket. GET THE RECIPE >