Treat yourself to a taste of New Mexico with our favorite holiday cookie, the biscochito. These cookies are a cherished tradition and are celebrated for their delicate texture, warm spices, and touch of sweetness. 

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For dough:

½ cup vegetable shortening 

½ cup butter ¾ cup sugar 

Pinch of salt

1 egg lightly, beaten with fork

½ teaspoon anise extract (increase to ¾ teaspoon for stronger anise flavor)

¼ teaspoon of vanilla extract

3 cups flour

¼ cup St. Clair Port

For cinnamon-sugar finish: 

¼ cup sugar + 1 teaspoon cinnamon 

1. Cream shortening, butter, sugar, and a pinch of salt until fluffy. Blend in the egg, vanilla, anise, and vanilla extract. 
2. Mix in the flour. Dough will be dry and crumbly.
3. Add Port and mix only until the dough comes together.

*Adding too much liquid at this point will toughen cookies. If dough is still too dry, add more Port in small increments until dough comes together.

4. Form dough into ball, wrap in plastic, and refrigerate for at least 30 minutes, or up to six hours.
5. Preheat oven to 350° Fahrenheit. 
6. If dough is chilled to hardness, allow to warm. Roll the dough and cut into shapes with cookie cutters. 
7. Bake for 10-13 minutes or until a toasty, warm color.
8. Allow to slightly cool then place in the sugar-cinnamon mixture, coat, and remove.