1996 MEXICAN BIZCOCHOS (Cookies)

4 to 5 cups flour
2 teaspoons baking powder
3/4 teaspoon salt
1/2 cup granulated sugar
1/2 pound (1 cup) lard or Crisco
1 egg
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
1/2 cup red wine
2 tablespoons anise seeds
Cinnamon-sugar for coating

Mix unsifted flour with baking powder and salt; set aside.

Cream lard with sugar. Add egg, cinnamon and nutmeg; beat until well mixed. Add wine and
beat again. Add flour mixture a cupful at a time, until you have a rather stiff dough. More than
5 cups of flour can be added if necessary.

As you work the dough with your hands, add the anise seeds; knead until blended.

Roll out to about 1/2 -inch thick, and cut into squares, triangles or other shapes. Place close
together on cookie sheets and bake in preheated 425 degree oven for about 7 minutes or until
done.

Note: I find it easier to roll out the dough right on the cookie sheet. I have a fluted pastry cutter
that looks like a pizza wheel. I just roll that down the sheet of dough.

While bizcochos are still hot, roll in cinnamon-sugar.

Store in covered jar.