Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Biscochitos 4.2 (17) 3 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on May 21, 2020 Rate PRINT Share Close Photo: Yossy Arefi Yield: 4 dozen Rendering your own lard is what really makes these anise-flavored Mexican sugar cookies stand out, but you can use vegetable shortening in a pinch. Martha made this recipe on "Martha Bakes" episode 711. Ingredients 1 cup sugar, plus ¾ cup for sprinkling 1 ¼ cups Stove Top-Rendered Lard or vegetable shortening 1 large egg 1 teaspoon pure vanilla extract 2 tablespoons Grand Marnier or Triple Sec Finely grated zest of 1 orange 3 cups unbleached all-purpose flour, plus more for work surface ½ teaspoon baking powder ½ teaspoon kosher salt 2 teaspoons anise seeds 2 to 4 tablespoons water ½ teaspoon ground cinnamon Directions In the bowl of an electric mixer fitted with the paddle attachment, mix 1 cup sugar and the lard on medium-high speed until light and fluffy, about 3 minutes. Add egg; beat to combine. Add vanilla, Grand Marnier, and zest; beat to combine. Sift flour, baking powder, and salt. Gradually beat flour mixture into sugar mixture on low speed. Beat in anise seeds. On medium, gradually add 2 tablespoons water or more to form a ball. Divide dough in half; shape into disks. Wrap each disk in plastic; chill 1 hour. Preheat oven to 350 degrees with rack in center. Combine cinnamon and remaining 3/4 cup sugar in a small bowl. On a floured surface, roll the dough to 1/4 inch thick. Cut dough into moons, stars, or shapes you like with a 2-inch cutter; lightly sift cinnamon-sugar over each shape. Place on parchment-lined baking sheets. Bake, 1 sheet at a time, 10 to 12 minutes; cookies should be set but not brown. Transfer the cookies and parchment to a wire rack to cool. Repeat with the remaining batches. Originally appeared: Martha Stewart Living, December 2001 Rate It PRINT