In Santa Fe where my mother lives, every household makes anise-flavored cookies called Bizcochitos around Christmas-time. Delicately crumbly and flavored with anise seed and cinnamon, Bizcochitos are delicious with a mug of hot chocolate.
- Preheat oven to 350˚F. In a stand mixer or in a bowl with a hand mixer, cream together shortening and 3/4 cup sugar until smooth; add eggs and anise seed and mix well.
- In a separate bowl, sift together flour, baking powder, and salt; add to shortening mixture. Add enough water until dough clumps together, about 1/4 cup. Turn dough out onto an unfloured surface and roll it to a thickness of about 1/8 inch. Use a pizza cutter or a knife to cut dough into diamond shapes, or cut out with cookie cutter.
- In a small, shallow bowl, combine 1/2 cup sugar with 2 teaspoons sugar. Dip the top of each iBzcochito into the cinnamon sugar mixture and place on an ungreased sheet pan. Bake for 10 minutes or until edges just begin to turn golden. Do not overcook; you want them to be a little soft. If desired, sprinkle hot cookies with additional cinnamon sugar before transferring to a baking rack to cool.