These were very good! I used 1 tblsp brandy flavoring and used milk to make up for the rest of the liquid from the lack of brandy. I also added a little more anise because I know I like my biscochitos a little more anisey! :) Took me back home to Albuquerque!

I am a vegetarian so i didn't use lard - i used butter instead and orange juice instead of brandy. they are delicious!

I'd actually rate these closer to 5 stars if I made them with lard, but I just don't like the smell of lard, so I used shortening instead. As a native New Mexican, biscochitos mean Christmas to me. I never really knew how my grandma made her version, but these are pretty darn close. Delicious recipe- thanks for sharing! My only piece of advice is to not overwork the dough- biscochito dough is supposed to be crumbly and this one is- it seems like it needs more liquid, but don't add it- the crumbly dough leads to flaky delicious cookies. Also, I rolled mine in the cinnamon sugar after baking since that is what my grandmother always did.

These were yummy! I didn't have brandy so I used whiskey instead. The lard gives a distinct flavor. Thanks!

Made these for my son's baptism - wonderful! I used rum instead of brandy and 2 teaspoons of anise seed extract. I coated cookies in cinnamon/sugar before and after baking. You must make the cookies very thick, otherwise they will crack and break while you are coating them.

This is the same recipe I have used for 12 years now. Everyone loves them. One thing I do different is I put 1 or more cups of sugar in a shallow container with cinnamon to your liking and as I cut I put cookies in the mixture and give them a good dusting. You'll never go wrong with this recipe.

Very yummy but my batch was a little dry/crumbly

Wonderful!!! Thank you Becky for the great recipe, these taste just like my grandma's cookies. instead of brandy i added vanilla with no anise seeds, and they tasted identical to hers. Again thanks for the recipe :D

These cookies were very good. Can't stop eatting them.

DELICIOUS! I'm Latina... these cookies bring back memories of baking at Xmas with my Grandmother! A couple of suggestions: (1) Melt lard in the microwave before mixing it with sugar.... it keeps the dough more moist when rolling; (2) Use 1 Tablespoon of Anise Liquid instead of seeds; (3) at Xmas, coat w red & green sugar sprinkles instead of sugar & cinnamon; (4) Use bread flour instead of all purpose flour & ALWAYS sift it; (5) NEVER substitute Crisco, butter or Vegetable Oil for the lard. Notes: #2 - I don't like licorice but love these cookies. By using anise liquid instead of seeds, the taste spreads thru the cookie & isn't as overpowering! Even my Mexican family prefers them over my grandmother's own recipe with anise seeds! #4 -- Bread flour helps keep the cookie light like shortbread instead of dense & heavy. I have used wheat flour & it doesn't change flavor just texture. Don't forget to sift the flour as this too helps keep them light & flaky. #5 -- I know I know, the lard has 10,000 calories & it's all fat! But, the cookie is supposed to be flaky & a light shortbread consistency; you lose that texture with other shortenings & they become heavy & dense. I try to eat healthy & use Canola butter, wheat flour, splenda in recipes but this isn't one of them that works with substitutes. Eat them once or twice a year guilt free then get on the bike & do some cardio. Trust me, after 46 years of eating these cookies, you won't regret the indulgence!