Biscochitos

"Silent gratitude isn't much use to anyone." ~G.B. Stern

What a full weekend it has been

so many little moments to cherish

I couldn't possibly pick a favorite

such a glorious time of fellowship

surrounded by the ones I love

exchanging stories and smiles

rejoicing in plentiful provision

counting blessings

sleeping in

prayerful solitude

late night movies with friends

putting up the christmas tree

Anthony's pancakes

children's laughter

baking with my sisters

an eggnog toast

and biscochitos

chocolate dipped biscochitos

*recipe below*

I am so very humbled when I think of

how God took a broken vessel like me

and made it useful,

beautiful even,

restored...

blessed in ways that are too numerous to count.

A thankful heart is a happy heart.

and this heart is doing cartwheels.

I am also exceedingly grateful

for new friendships

that have blessed me beyond measure...

you know who you are

and with all that is within me

thank you....

Biscochitos

This is known as New Mexico's Traditional Cookie, and it's a staple in our family around Christmas. But this year, I decided to make them early, cut out with festive fall shapes of maple leaves, acorns, pumpkins, turkeys and apples. I don't remember who originally gave me this recipe, but I'm certain that any true New Mexican has it written down somewhere, on an old piece of notebook paper with faded ink, and it will continue to be passed down for generations to come. Anise is the star ingredient in this simple cookie, and as a tribute to my sis in law Jo, who brought us our first "chocolate dipped" biscochito from Orlando's Restaurant in Taos years ago, and then insisted it become tradition thereafter, it is half dipped in chocolate to add one more layer of decadence....but one disclaimer: it has lard in it....yes, I know, lard. I can barely say it without gagging...however, it is the authentic way to make this recipe, and I'm all about authenticity.....

6 cups of flour

1/4 teaspoon salt

3 teaspoons baking powder

2 cups lard

1 1/2 cups sugar

2 teaspoons anise seeds

2 eggs

1/4 cup brandy (you may also substitute rum, or even grand marnier)

cinnamon sugar dusting:

1/4 cup sugar

1 tablespoon cinnamon

Sift flour with baking powder and salt. Cream lard with sugar and anise seeds until fluffy. Beat in eggs one at a time. Mix in flour and brandy until well blended. Turn dough out on floured board and pat or roll into 1/4" to 1/2" thickness. Cut into shapes (fleur-de-lis is traditional). Dust with mixture of sugar and cinnamon. Place on parchment paper on baking sheet. Bake 10 minutes at 350 degrees or until browned.

If desired, half dip in chocolate.