Recipes Desserts Cookies Biscochitos 4.0 (4,436) Add your rating & review This recipe for biscochitos, rich cinnamon-sugar cookies from Mexico, makes an extra-large batch so there’s plenty for your holiday cookie swap. Plus: Incredible Christmas Cookies By Andrew Zimmern Andrew Zimmern Andrew Zimmern is an Emmy-winning and James Beard Award-winning TV personality, chef, writer, and social justice advocate. Food & Wine's Editorial Guidelines Published on December 16, 2016 Print Rate It Share Share Tweet Pin Email Photo: © Madeleine Hill Active Time: 40 mins Total Time: 1 hrs Yield: 5 dozen cookies Ingredients 1 pound pure lard, at room temperature 2 1/2 cups sugar 3 large eggs 1 tablespoon Pernod 6 cups all-purpose flour 1 tablespoon baking powder 1 teaspoon kosher salt 2 tablespoons ground cinnamon Directions Preheat the oven to 375°. In the bowl of a standing mixer fitted with the paddle, beat the lard with 1 1/2 cups of the sugar at medium speed until fluffy, about 2 minutes. Beat in the eggs and anise extract. In a large bowl, whisk the flour with the baking powder and salt. Add the lard mixture and knead gently until a dough forms. On a lightly floured surface, using a floured rolling pin, roll out half of the dough 1/4 inch thick. Using a 2-inch round cookie cutter, stamp out cookies as close together as possible. Working in batches, transfer them to ungreased baking sheets, spacing them 1/2 inch apart. Bake the cookies for 10 to 12 minutes, or until golden, rotating the baking sheets halfway through. Let the cookies cool slightly on the baking sheets. In a large shallow bowl, mix the remaining 1 cup of sugar with the cinnamon. Dredge the warm cookies in the cinnamon sugar and transfer them to a rack to let cool completely. Repeat to make the remaining cookies. Make Ahead The cookies can be stored in an airtight tin for up to 5 days. Rate it Print