From the 03/25/02 Alumni Sandstorm
>>From: Donna McGregor Salazar (57)

    This is a cookie that the Spanish ladies make at 
holiday times:

BIZCOCHITOS (Beess-co-chee-toess)
    rich, spicy, cut-out cookies

Preheat oven: 350-F.  Baking Time: 10 min.
Yield: 5 dozen   Freeze well

6 Cups sifted flour
3 tsp. baking powder
1 tsp. salt
1 pound lard or butter
1 1/2 cups sugar
2 tsp. anise seed, crushed
    (I use up to 2 Tbs. The fresher the anise, the
    (crush with end of rolling pin, spoon, or knife 
handle, etc. whatever works for you)
2 eggs
1/4 cup, or more, brandy (sherry can be substituted)
1/4 cup sugar
1 Tbs. cinnamon
1. Sift flour with baking powder and salt.
2. Cream shortening with sugar and anise seed. 
   (Electric mixer may be used.)
Beat eggs until light and fluffy, add to the creamed 
Add flour mixture and brandy (alternately) and mix 
until well blended. Use only enough brandy to form a 
stiff dough.
3. Knead slightly and pat or roll to 1/4 inch thick.
   (I use 2 sticks that are 1/4" thick. The LARGE paint 
   stirring sticks are perfect, for example, and roll 
   the dough between them, making a "slab") Dough 
   should be of a consistency so that you don't have to
   to flour the board or table. Cut in desired shapes -
   fleur de lis shape is traditional, but I have used 
   cookie cutters, but mostly cut the dough into 
   diamond shapes because it is quicker.
4. Dip or dust the tops with a mixture of 1/4 cup sugar 
and 1 Tbs. cinnamon.
   Bake 10 minutes or until very lightly browned. Ah, 
yes! Those air-bake pans work marvelously. Enjoy!!

    You can refrigerate the dough for later baking.  
Just remember to take it out in time for it to become 
close to room temperature.

Bomber cheers,
-Donna McGregor Salazar (57)