Traditional holiday cookies flavored with warm anise and cinnamon, these tender biscochitos are perfect with coffee or as festive gifts.

Cookie Dough

1 cup lard or unsalted butter, softened

3/4 cup granulated sugar

1 large egg

2 tablespoons anise seeds (lightly crushed)

2 teaspoons vanilla extract (or brandy/rum as variation)

2 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

2–3 tablespoons milk (only if needed to bring dough together)

Cinnamon Sugar Coating

1/2 cup granulated sugar

1 tablespoon ground cinnamon

Cook Mode Prevent your screen from going dark

Make the Dough

Cream the lard (or butter) and sugar together until light and fluffy.

Beat in the egg, anise seeds, and vanilla extract.

In a separate bowl, whisk flour, baking powder, and salt.

Gradually mix the dry ingredients into the wet mixture until a dough forms.

Add milk 1 tablespoon at a time if dough is too dry.

Chill the Dough

Shape the dough into a flat disk.

Wrap in plastic and chill for 30 minutes.

Roll and Cut Cookies

Preheat oven to 350°F (175°C).

On a floured surface, roll dough to 1/4-inch thickness.

Cut into shapes using cookie cutters (stars, flowers, or traditional).

Cinnamon Sugar Coating

Mix cinnamon and sugar in a small bowl.

Dip each cookie in the mixture before placing on parchment-lined baking sheet.

Bake

Bake cookies for 10–12 minutes or until edges just begin to brown.

Cool on wire racks before storing.

Traditional biscochitos use lard, but butter is a good substitute.

Chill dough to help cookies keep their shape and prevent spreading.

Add a splash of brandy or orange zest for festive flavor.

Cookies freeze well, baked or unbaked.