Galletas (Cookies)

Biscochitos (Anise Seed Cookies)

Yield: 5 dozen                  Baking Time: 10-12 minutes
Temperature: 350°F              Freeze Well

1 pound lard                    3 teaspoons baking powder
1 1/2 cups sugar                1 teaspoon salt
2 teaspoons anise seed          1/2 cup brandy*
2 eggs, beaten                  1/4 cup sugar
6 cups flour                    1 tablespoon cinnamon

1. Cream lard, sugar, and anise seed in a large mixing bowl. Add
   eggs and beat well.
2. Combine flour, baking powder, and salt in a large mixing bowl.
3. Alternately add flour and brandy to creamed mixture until stiff
   dough has been formed.
4. Knead dough slightly and pat or roll to a 1/4 inch to a 1/2 inch
   thickness. Cut dough into desired shapes.
5. Combine sugar and cinnamon in a small mixing bowl. Dust the top
   of each cookie with a small amount of mixture.
6. Bake in a 350°F oven for 10 minutes, or until cookies are
   lightly browned.

* Varied amounts may be used. Bourbon or sherry may be substituted.

NOTE: The fleur-de-lis shape is traditional for these cookies.

Polvorones (Crumb Cookies)

Yield: 5 dozen                  Baking Time: 15-20 minutes
Freeze Well

1 cup soft margarine            1/4 teaspoon salt
1/2 cup powdered sugar          1 teaspoon vanilla
2 1/4 cups flour                Powdered sugar

1. Cream margarine and sugar in a medium-sized mixing bowl.
2. Add flour, salt, and vanilla, and work mixture into moderately
   thick dough. Cover and chill dough for approximately 2 hours.
3. Shape dough into balls approximately 1 inch in diameter.
4. Bake polvorones on a greased baking sheet in a 400°F oven
   for 15-20 minutes, or until cookies are lightly browned.
5. Roll baked cookies in powdered sugar while still warm.

Bocaditos De Miel De Abeja (Honey Drops)

Yield: 3-4 dozen                 Baking Time: 10-12 minutes
Temperature: Medium, 425°F       Freeze Well

2/3 cup honey                    4 cups flour
1 cup sugar                      1 teaspoon soda
1/2 cup margarine                1 teaspoon cinnamon
1 egg                            1 teaspoon cloves
1/3 cup water                    2/3 cup chopped nuts
1/2 teaspoon salt                1/3 cup candied orange peel

1. Combine honey, sugar, and margarine in a small saucepan and cook
   mixture for 5 minutes at medium heat.
2. Remove mixture from heat and set aside.
3. Beat the egg until foamy in a large mixing bowl. Gradually add
   all remaining ingredients, beating well after each addition.
4. Add the honey mixture and mix well. Cover dough and chill.
5. Roll dough on a lightly floured board to a 1/8 inch thickness.
   Cut dough into desired shapes.
6. Place cookies on a greased baking sheet and bake in a 425°F
   oven for 10-12 minutes.
   

Yemas De Nueces (Nut Drops)

Yield: Approximately 5 dozen     Baking Time: 8-10 minutes
Temperature: 325°F               Freeze Well

2 cups softened margarine        2 tablespoons brandy*
1 cup sugar                      2 cups chopped nuts
2 1/4 cups flour                 Powdered sugar
2 tablespoons water

1. Cream margarine and sugar in a medium-sized mixing bowl until
   light and fluffy.
2. Add all remaining ingredients and mix well. Drop mixture by
   teaspoonful onto a greased cookie sheet.
3. Bake in 325°F oven for 8-10 mminutes.
4. Roll cookies in powdered sugar while still warm.

* Additional brandy may be needed.

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© 1994 Public Service Company of New Mexico.

Recipes from Cocinas De New Mexico, reproduced by permission from the Public Service Company of New Mexico.