BISCOCHITOS (Judith Hubbard)
|1 lb. butter-flavored Crisco||3 tsp. baking powder|
|1-1/2 cups sugar||1 tsp. salt|
|2 tsp. anise seed||1/2 cup orange juice|
|2 eggs, beaten||fat for frying|
|1 Tbls. cinnamon||1/4 cup sugar|
|6 cups flour|
Cream Crisco, sugar and anise seed in a large bowl. Add eggs and beat well. Combine flour, baking powder and salt in a large bowl. Alternately add flour mixture and orange juice to creamed mixture until stiff dough is formed. Knead dough slightly and pat or roll to a 1/4 to 1/2 inch thickness. Cut dough into desired shapes. Combine sugar and cinnamon in a small bowl. Dust the top of each cookie with a small amount of the cinnamon-sugar mixture.Close window
Bake at 350 degrees for 10 minutes, or until cookies are lightly browned.
Variations: Lard, rather than vegetable shortening, is traditional. More flour makes them crisper, less flour more melt-in-your-mouth. The fleur-de-lis shape is traditional for these cookies.