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Joined Date: Nov 13, 2010
"GREAT! Traditional Mexican Christmas cookie I used to make with mi abuela!
I made a few slight changes: (1) Use anise extract instead of seed so flavor spreads more evenly & subtlely throughout the cookie; (2) use 1/4 c of brandy; (3) put cinnamon-sugar mix or red sprinkles on top of the cookie before baking; (4) use only 1 c of sugar in the recipe... the other 1/2 c is for the cinnamon-sugar topping. My aunts & uncles like these even better than my grandmother's biscocitos!
Agree with the author... you MUST use lard. Don't substitute Crisco, butter, margarine or oil as they won't taste authentic. The lard keeps the cookies light like shortbread.