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.
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.
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