These anise and cinnamon cookies have been a staple on my family’s holiday cookie plate for as long as I can remember. Not only were these cookies developed in New Mexico, they’re the official state cookie! (And the first state cookie ever, at that.)
Though these cookies vary a bit in style depending where you are in the state, typically they are made with lard or butter, then cut into flower, star, or moon shapes. Although lard is traditionally used in these cookies, it’s not something everyone has on hand, so we included the option for butter in this recipe. It will still give that delicious tender crumb, but if you’re going for the most traditional flavor and texture possible, we have to recommend opting for the lard!
One of the most signature aspects of these holiday cookies is the warming spices. The anise seeds are crucial for that delicate floral licorice-y flavor, as is a dusting of cinnamon-sugar for some classic holiday flavor and added sweetness. Tip: the best way to crush anise seeds is with a mortar & pestle, but if you don’t have one, a coffee mug and the end of a wooden spoon handle should do the trick. If you have a spice grinder, you can also try that!
We love a white wine or brandy in this recipe for the added sweetness. Some call for rum, pineapple or apple juice, but the most important thing is that it must be sweet. As far as the design, it’s really up to you how you would like your cookies to look! We opted for cinnamon-sugar stars, but you can do flowers, a moon shape or a fleur de lis. Whatever you choose, the end result will be the star of your cookie table.
Made these? Let us know how it went in the comment section below!
Editor’s Note: The introduction to this recipe was updated on September 9, 2022 to include more information about the dish.