Here’s a recipe for biscochitos, a holiday cookie popular in New Mexico. Adapted from a recipe from Jane Butel’s Southwestern Kitchen, it uses our piloncillo, canela, and vanilla extract. I think this is just about the perfect cookie. Not too sweet, plenty short, the taste of piloncillo comes shining through and the hint of anise all make it perfect.

Makes 4 dozen cookies

• 2 cups unsalted butter or lard 
• 1 cup Rancho Gordo Piloncillo 
• 2 eggs 
• 1½ teaspoons Rancho Gordo Pure Mexican Vanilla Extract 
• 2 teaspoons anise seeds or 1 teaspoon anise extract 
• 4 cups all-purpose flour 
• 2 teaspoons baking powder 
• ½ teaspoon salt 
• 3 tablespoons brandy or milk 
• 1½ tablespoons ground Rancho Gordo Canela

1. Preheat the oven to 350°F. Using a stand mixer or electric mixer, beat the butter and 1 cup piloncillo until combined. Add the eggs, vanilla, and anise seeds, and beat until very light and fluffy.
2. Sift together the flour, baking powder and salt. Add to the creamed mixture along with the brandy or milk. Continue mixing until a stiff dough forms. Form the dough into a disk about an inch thick and wrap in parchment paper. Refrigerate until chilled. 
3. Roll out the dough between the parchment paper so it’s about 1/2 inch thick. Cut with cookie cutters into shapes or rounds. Combine the 3 remaining tablespoons of piloncillo and the canela; sprinkle the cookies with the piloncillo-canela mixture, patting it in so it adheres.
4. Place the cookies on ungreased baking sheets. Bake for 10 to 12 minutes or until the bottoms of the cookies are just golden. Cool the cookies on wire racks.