Celina Aldaz-Grife bakes this variety from November through Christmas; $17 for two dozen, in person or online (404 Osuna Road NW, Suite A, Los Ranchos de Albuquerque, 505-269-4997, celinasbiscochitos.com).
- 6 cups flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 pound lard, at room temperature (or vegetable shortening)
- 1 cup granulated sugar
- 2 heaping teaspoons aniseed
- 3 large eggs
- 1/2 cup fresh orange juice
- 2 tablespoons brandy
- 1 cup dried cranberries
- 3/4 cup chopped walnuts
Cinnamon Sugar Mix (for coating)
- 1/4 cup sugar
- 3/4 teaspoon ground cinnamon
Makes 4–6 dozen
- Preheat oven to 350°.
- Sift flour, baking powder, and salt together.
- Separately, cream lard with sugar and aniseed. Add eggs one at a time until blended well. Add orange juice and brandy in a steady stream.
- Begin to add dry ingredients, including cranberries and walnuts, to the creamed mixture a little at a time. Hands are best for working the dough until it is somewhat flaky, like pie crust.
- On a lightly floured surface, begin to roll out the dough. It should be a quarter-inch thick. Cut out cookies, place on cookie sheet, and bake until lightly golden to golden, 7–12 minutes.
- Let cookies cool for at least a minute and then dunk them in the cinnamon-sugar mix. Place on a cookie rack until completely cooled.