There’s alchemy at work at Albuquerque’s Witching Flour Bakery, where Kelly Gee conjures unexpected flavor pairings in artfully crafted pastries—think nectarine-and-tomato panzanella Danishes or root-beer-float doughnuts. As the bakery celebrates three years in its Eubank Boulevard storefront this Halloween, Gee turned to a New Mexico classic for her fall menu. “I love bizcochitos,” she says of the anise-flavored cookie she reimagined with crunchy peanuts, peanut butter, and Apple–Green Chile Cinnamon Sugar. The result is a “nontraditional traditional” cookie that Gee hopes evokes “some autumn nostalgia” while honoring the beloved original.

  • 1 cup lard or unsalted butter, softened
  • ¾ cup plus 2 tablespoons granulated sugar
  • Zest of half an orange
  • 3 tablespoons peanut butter
  • 1 large egg
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 tablespoon toasted aniseed, ground and sifted
  • 1 teaspoon kosher salt
  • ¾ cup roasted peanuts, coarsely chopped
  • Apple–Green Chile Cinnamon Sugar (see recipe below)

Apple–Green Chile Cinnamon Sugar

  • 1 cup granulated sugar 
  • 1 teaspoon ground cinnamon
  • 1 to 2 teaspoons green chile powder
  • 1 tablespoon freeze-dried apple powder
  • Pinch of salt

Makes 24 Cookies

1. In the bowl of a stand mixer fitted with the paddle attachment, cream the lard (or butter), sugar, orange zest, and peanut butter on medium-high speed until light and fluffy, 3–5 minutes.

2. Scrape down the sides and bottom of the bowl. Add the egg and beat until fully incorporated. Scrape the bowl again.

3. In a separate bowl, whisk together the flour, baking powder, aniseed, and salt. Sift the dry ingredients, then stir in the chopped peanuts.

4. Add the dry ingredients to the wet ingredients with the mixer on low speed. Once incorporated, increase the speed to medium and mix for 30 seconds.

5. Turn the dough onto a sheet of parchment paper. Top with a second sheet of parchment and roll the dough to about ¼ inch thick. Transfer to a sheet pan and refrigerate until firm, about 30 minutes.

6. Heat the oven to 325°. Line baking sheets with parchment paper.

7. Remove the chilled dough from the refrigerator and cut out cookies with a 2-inch round cookie cutter. Transfer to the prepared baking sheets, spacing them about 1 inch apart. Gather the scraps, reroll the dough, chill if needed, and continue cutting until all the dough has been used.

8. Bake for about 12 minutes, or until the edges are lightly golden.

9. Let the cookies cool for 1–2 minutes, then, while still warm, gently toss them in the Apple–Green Chile Cinnamon Sugar to coat. Cool completely before serving or storing.

Apple–Green Chile Cinnamon Sugar

In a shallow bowl, combine sugar, cinnamon, green chile powder, freeze-dried apple powder, and salt. Mix well.

Note: Finishing sugar proportions can be adjusted to taste; Gee prefers to “measure with my heart.”

This recipe originally appeared in “Gone Nuts” by Clarke Condé.