Bizcochos by Maggie Gamboa Mesilla Valley Recipes 2 cups Pure Lard or Crisco 1-1/2 cup Sugar 2 Eggs 3 t. Baking Powder 1 t. Salt 3 t. Anise seed (ground 6 cups Flour Beat lard or Crisco, sugar and eggs until light and fluffy. In another bowl, blend flour, baking powder, salt and anise, blending thoroughly. Add the dry ingredients to the lard mixture adding enough wine or orange juice to make the dough workable. Roll the dough out on a floured board and cut into fancy diamond shapes. Bake on an ungreased cookie sheet for 10-15 minutes or until golden brown. Remove immediately and dip cookies in cinnamon/sugar mixture. These will keep for a long period of time and are better if made weeks in advance.