Bischochitos (also called "bischos") are delicious cookies made with anise and are traditional in our family for Christmas. A cookie recipe handed down through the years, they're great when warm, very soft and even better when cooled and dipped in milk or coffee.
2 eggs
1/4 t salt
3/4 cup sugar
1 t cinnamon
1 t nutmeg
1 cup lard or shortening
3 cups all purpose flour plus 1/2 cup if needed
1 1/2 T anise seed
1 1/2 t baking powder
1/4 cup brandy or white wine (optional)
For sugar coat: 1/4 cup sugar mixed with 1 Tablespoon cinnamon
In bowl, whisk 2 eggs until frothy. In another bowl, whip 3/4 cup sugar with the lard or shortening until creamy. Add egg mixture to this and continue whipping. In another bowl, combine 3 cups flour, anise seed, baking powder, cinnamon and nutmeg. Mix by hand.
Slowly incorporate the flour mixture into the egg/shortening mixture a little at a time, and work with your hands until the dough is of a stiff enough consistency to roll out--not too sticky, but not firm, either. This is where you would place the brandy, if using--having extra flour nearby. Place on a floured surface and knead about three minutes, using the extra flour if needed.
Separate into two or three balls, to make working with the dough easier. Roll dough flat 1/4 to 1/2 inch thick. Cut in 2 inch circles or use your favorite cookie cutters. Mix 1/4 cup sugar with 1 t cinnamon in a bowl. Dip each cookie into Cinnamon/sugar mixture.
Bake at 350 degrees on ungreased baking sheet 10-12 minutes. Do not brown. If tops are browned, then the bottoms are burned. Makes 2-3 dozen.
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