Puchitas (Mexican)

This cookie is similar to the Biscochitos cookie.

1/2 cup water
1 1/2 heaping teaspoons aniseed, toasted and ground
Juice and zest of 1/2 lemon
2 1/4 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup chilled lard
1/4 cup chilled butter
1 egg, beaten

Pour water into a small saucepan and add the aniseed plus the lemon juice and zest. Bring the water to a boil, then remove from the heat and place the mixture in the freezer to steep and cool.

Sift together the flour, sugar, baking powder and salt. Cut in lard and butter. Mix in the egg. Strain the chilled liquid and add as much of it as is needed to make a loose dough. Add no more of the liquid then is necessary for the dough just to hold together. Refrigerate the dough for 30 minutes.

Preheat oven to 400 degrees F. Grease 2 baking sheets.

Form dough into walnut-size balls. Space the balls at least 1 inch apart on the baking sheets. Dip a fork into flour and press down on the first ball in crisscross fashion, to flatten the ball and make the kind of making usually associated with peanut butter cookies. Repeat with the remaining cookies, dipping the fork back in flour as needed to eliminate sticking.

Bake cookies for 10 to 12 minutes, until lightly colored. Remove from the baking sheets and cool on racks. Eat warm or at room temperature.