Gigi: www.youtube.com/user/ABQdoubleG These delicious cookies are thick and sugary with a consistency rather like shortbread. They are traditionally made in a fleur-de-lis shape but you can make them any shape you like. The biscochitos recipe originated in Spain and these cookies were introduced to Mexico by the Spanish. They are very popular and often served as an accompaniment to wine. The traditional biscochitos recipe calls for lard rather than shortening but you can use whichever you prefer. Biscochitos are eaten over the holidays and on special occasions but they make a great sweet snack at any time. 6 cups flour 1,5 lbs lard 1.5 cups sugar 2 eggs 1 tbsp baking powder 1 tsp salt 4.5 tsp anise seeds 2/3 cup sugar (for dip coating) 5 tbsp cinnamon (for dip coating) - Beat sugar and lard, add eggs in one at a time, mix well. - mix flour, salt and baking powder together in another bowl - slowly add flour mix to lard mix. Add anise seed. Mix - mix sugar and cinnamon for dip coating in a shallow bowl - roll out dough on floured counter top to 1/4" thickness. -Cut out into desired shapes and dip cut out cookie into cinnamon mix. -place on ungreased cookie sheet and bake at 350F for 15-20 minutes until set. The bottoms and sides should not get brown. -Let cookie sheet cool completely before removing cookies. *Optional: add 1 tbsp of Brandy or Cognac to dough. Music by: Jason Shaw www.youtube.com/user/audionautix

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