These delicate spice cookies are a mainstay at New Mexican celebrations.

1 cup shortening (I use one without trans fats, such as Crisco)
1 1/4 cups sugar, divided
1 egg
1 teaspoon anise seed
3 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup water
2 teaspoons cinnamon


Preheat oven to 350˚F. Cream 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 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 bizcochito into the cinnamon sugar mixture and place on an ungreased baking sheet. Bake for 10 minutes or until edges just start to turn golden. If desired, sprinkle hot cookies with additional cinnamon sugar before transferring to a baking rack to cool.

Note: Purists will declare that lard should be used instead of shortening to make bizcochitos. Most cooks today use shortening instead. Although butter is a healthier option, it would yield a cookie that is too heavy and dense.

Yields: 4 to 5 dozen