Try saying that a few times. This cookie recipe was published in 1976.According to Gourmet .com “These New Mexican staples were the first state cookie in the U.S.They get their signature flavor from the combination of lard, whole wheat, and ground anise seed…”.Upon further reading they seem to have a rich history. These are the cookies you bring out at weddings, baptisms, quinceaneras, etc. I have to admit this seemed like the most boring cookie of the bunch. I only choose it because A) I actually have lard in my freezer and B) I have a big ass bag of star anise which can be substituted for anise seed. 1 crushed star anise + 1/2 teaspoon of anise seed. So I got to work defrosting the lard and crushing the star anise. What is interesting in this recipe is the use of whole wheat flour and that’s its a roll out /cut out cookie dough that’s sprinkled with cinnamon sugar before baking. But you have to be patient with this cookie as it needs to age five days in an airtight container before serving. I guess to give the flavors a chance to mellow and the cookie an opportunity to harden. Everything about this recipe was good. No problems in mixing or baking. Don’t be put off about not chilling the dough. I used waxed paper and a slightly floured surface. The shapes held perfectly.After 5 days of ageing the cookie is firm.The taste reminded me of a cross between Graham Cracker and a biscuit.Not bad, just different from all the buttery sweetness I have been baking.I even dressed them up a little with some glitter accents.So try this one for a change. You don’t have to tell anyone there’s lard in it but do build up the whole wheat aspect!