BISCOCHITOS

Steps:

• 1. stir dry ingredients together including the ground anise. 2. beat lard, butter and sugar until fluffy 3. Add egg, yolk, lemon zest, orange zest and continue beating 4. Shape into ball, divide in half 5. Place each half between was paper and roll out 1/8 inch thick. Smooth out any creases. 6. Layer the rolled dough on tray and chll 25-30 min. 7. Work with one portion at a time. Cover remaining chilled dough covered with wax paper 8. Cut the cookies with a small 2" cutter 9. Use a spatula to transfer to prepared cookie sheet. (grease sheet or use parchment or spray with Pam) 10. Space 1 1/4 inch apart 11. Lightly sprinkle cookies w mixture of 1 t. ground cinnamon and 2 1/2 t sugar 12. Bake in upper third of a preheated 375 degree oven until lightly brown 7-9 min.(1 sheet at a time) 13. Cool on cookie sheet on a wire rack. Remove from sheet and place on rack and continue to cool 14. Store airtight in containers w wax paper between layers for 2 weeks or freeze for 2 months.