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1/3 canise seeds
6 csifted flour
3 tspbaking powder
1/2 csweet red wine
·cinnamon sugar for dusting
How to Make Virginia's Biscochitos
- Cream the lard and sugar until fluffy, then incorporate the egg yolks.
- Roll the anise seeds between two sheets of wax paper to release their oils and then add to mixture. (If you have a Mexican grocery near you, you will find anise in large packages for MUCH cheaper than a traditional grocery store).
- Sift together 6 c. flour and 3 t. baking powder. Add into the creamed mixture, and blend lightly, as if you're making a pie crust.
- Add 1/2 c. of sweet red wine and mix just until dough pulls together. The recipe calls for "Mogen David" but a moscato will do. I've actually made them with Brandy, a merlot and a malbec, whatever I was drinking. These are not sweet cookies, though, and the sweet wine will add a bit of sweetness.
- Roll into tubes in waxed paper, of whatever size cookie you'd like (small is better) and refrigerate for at least an hour, or overnight if you wish.
- Open wax paper and slice about 1/4" thick and place closely on baking sheet. They will not change shape very much, so you have lots of room.
- Bake at 325, 8-12 minutes, or just until bottom edges turn golden. Remove to wire rack and let cool a bit.
- When fairly cool, place in a bowl of cinnamon sugar and throw the mixture over the cookie. These cookies are very delicate and if they're not cool enough, or you're too robust they will break apart.
- Enjoy several with your coffee and Kahlua! Children oftentimes don't like these anise flavored cookies, so if they've eaten all the other snacks, you'll still have something to enjoy.
- Leftover egg whites? Make divinity! 2 c sugar, 2/3 c light corn syrup, 1/2 c hot water, boil to soft ball stage or until it spins a thread. Into 2 egg whites, beaten to stiff peaks, slowly drizzle syrup, beating to dull, stiff stage. Add finely chopped pecans and drop by tablespoonfuls onto waxed paper. Let set. Divine.