Title: Bizcochitos
Categories: Mexican Cookie
Yield: 48 Servings
| 1 | c | Lard or shortening |
| 1 | | Egg |
| 1 1/2 | ts | Baking powder |
| 1 | ts | Anise seed ---------topping----------- |
| 1 | tb | Cinnamon |
| 1/2 | c | Sugar |
| 3 | c | Flour |
| 1/2 | ts | Salt |
| 3 | tb | Sweet wine |
| 1/4 | c | Sugar |
Cream fat and sugar until quite creamy. Add egg and beat until very fluffy.
Sift together flour, baking powder and salt; add to creamed mixture. Stir
in wine and anise seed. Roll dough to 1/4" thick and cut in plain squares
or fancy shapes. Combine topping ingredients and sprinkle on top of each
cookie. Bake in a preheated 350 oven for 15-20 minutes or until light
brown. Freezes well.