Duck Fat Biscochitos Cookies
D'Artagnan chef bio | Yield: 3-4 dozen
Try our biscochito cookie recipe with duck fat, anise & citrus zest. These cookies are a holiday staple in the American Southwest, and we swapped out lard for duck fat to give them a Southwest France spin.
- 1 1/2 cups sugar
- 1 1/4 cups Duck Fat, chilled well
- 1 egg
- 1 teaspoon Madagascar Bourbon pure vanilla extract
- 2 tablespoons Grand Marnier
- Finely grated zest of 1 orange
- 4 cups all-purpose flour, plus more for work surface
- 1/2 teaspoon baking powder
- 1/4 teaspoon fine salt
- 2 teaspoons anise seeds
- In the bowl of an electric mixer with the paddle attachment, mix 1 cup sugar and the chilled duck fat on medium-high speed until light and fluffy, about 4 minutes. Add egg; mix to combine. Add vanilla, Grand Marnier, and zest; mix to combine.
- Sift flour, baking powder, and salt. Gradually beat flour mixture into sugar mixture on low speed. Add anise seeds. Wrap dough in plastic wrap; chill in refrigerator overnight.
- On a floured work surface, with a floured rolling pin, roll the dough to 1/4 inch thick. Cut dough into whatever shapes you like with a 2-inch floured cutter.
- Using an off-set spatula, carefully move cookies to silpat or parchment lined sheet trays. The cookies will be VERY soft. Put sheet trays in the freezer for at least 15 minutes.
- When ready to bake, preheat oven to 350 degrees F. Remove sheet trays from the freezer, sprinkle cookies with remaining sugar.
- Bake, 12 to 14 minutes; cookies should be set but not browned. Cool on a wire rack. Repeat with the remaining batches, if necessary. Duck fat biscochitos will keep in an airtight container for a week.