Family Favorites Recipes


Bizcochitos. A wonderfully flaky Mexican Christmas cookie. It is the cookie of the State of New Mexico.




  • 1 pound lard, softened (no substitutes)
  • 1 1/2 cups granulated sugar
  • 2 eggs
  • 6 cups sifted all-purpose flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 4 teaspoons anise seed
  • 1/4 cup water, brandy or red wine


  • 1/2 cup granulated sugar
  • 2 tablespoons cinnamon


  1. Heat oven to 350 degrees F.
  2. Cream lard and sugar.
  3. Add eggs and cream until light and fluffy.
  4. Add dry ingredients.
  5. Mix all ingredients by hand.
  6. Add water, brandy and/or wine a little at a time until dough is soft but not sticky. If too sticky, add a little flour at a time.
  7. Refrigerate dough for at least 2 hours.
  8. Divide dough into sections. Flour work station and rolling pin. Roll out dough approximately 1/4 to 1/2 inch thick and cut with cookie cutters.
  9. Place on ungreased cookie sheets.
  10. Bake for 8 to 10 minutes until bottom of cookie is light brown in color.
  11. Remove from cookie sheets and immediately dip the tops of the cookies into sugar and cinnamon topping. Cool.
  12. Keep refrigerated or freeze.

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