Biscochitos

Chichi Wang at Serious Eats. Makes roughly 60 biscuits. 9 steps

1 cup lard		beat on medium speed until fluffy	Form dough into two cylinders about 4.5cm in diameter. Chill for 2 hours.	Cut dough into 6mm thick disks, and place on ungreased baking sheets leaving a 1cm gap between them. Bake in moderate oven 12 minutes or until golden brown.
1 cup sugar
1 egg		mix on low speed until homogeneous
2 teaspoons vanilla extract
1/4 cup brandy or rum
1 teaspoon aniseed	slightly crushed	mix in just until the dough forms a cohesive ball, taking care not to overmix
3 cups all purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon cinnamon	combine			Dip cookie rims into cinnamon. Leave on racks to cool.
1/2 cup sugar

The dough cylinders may be wrapped and refrigerated for up to 3 days.

These seem to be a richer version of German Springerle

This is the state cookie of New Mexico, officially adopted in 1989: the first official state cookie in the US. It is not much known outside New Mexico. It is a variant of the traditional Mexican wedding cookie; it was brought into New Mexico by Spanish colonists and developed. It is served during special celebrations, such as wedding receptions, baptisms, and religious holidays (especially during the Christmas season). Try it with New Mexican piñon coffee!

Apparently, biscochito is slang for handsome person