These New Mexican biscochitos — loved so much it’s considered the state cookie — are a favorite of mine from the time when I was living in New Mexico as a child. They are a classic Christmas cookie, with wonderful cinnamon and anise aromas.
3 cups all-purpose flour, spooned and leveled
1/2 teaspoon Kosher salt
1 tablespoon anise seed
1 tablespoon orange zest, finely grated
2 sticks unsalted butter, softened
2 cups confectioner’s sugar, plus more for dusting
1 large egg
2 teaspoon pure vanilla extract
To make the dough, whisk together first four ingredients in a medium bowl. In the bowl of an electric mixer, cream together the butter and sugar. Beat in egg and vanilla until incorporated; gradually add flour mixture until combined, frequently scraping down sides of bowl.
Form dough into 1-inch balls; roll in confectioner’s sugar. Place on parchment-lined baking sheets 2-inches apart; dust with additional sugar. Bake in a preheated 375 degree oven about 12 minutes or until cookies are slightly firm to the touch and lightly golden around edges. Transfer cookies to a wire rack to cool completely.