On the 5th day of Christmas Glamah baked for me Bizcochitos(Anise Cookies),
Brown Butter Cookies,Chocolate Meringue Biscuits,Benne Wafers,and Navettes Sucrees.
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!
Be sure to check out my other baking friends as we make cookies from Gourmet’s favorite cookies from 1941-2008.
Jerry – http://www.cookingbytheseatofmypants.com/
Judy – http://www.nofearentertaining.blogspot.com/
Sandy – http://www.bakersbench.blogspot.com/
Kelly – http://sassandveracity.typepad.com/
Claire – http://www.thebarefootkitchen.com/
Andrea – http://www.andreasrecipes.com/
On the fourth day of Christmas Glamah baked for me… 
On the third day of Christmas, Glamah baked for me… 
Nothing to complain about with this one. Is that because it was published in October 1982 and the directions are more clear? Who knows. I should have piped the meringues bigger and with swirls, but the I like these odd little cookies.
Don’t they look pretty? Well all hell broke lose before I photographed this. I mixed up the batter that curiously only called for 2 tablespoons of flour. I did use dark brown sugar rather than light, because that’s what I had.I flattened the spoonfuls down on buttered parchment with a knife dipped in ice water. When I came to take them out they had spread into one thin sheet. I was about to toss them but grabbed a round cutter and cut the thin mess while warm. They cooled down to a buttery almost brittle like cookie. I tore away the scraps and from the cutter and ended up with a quite a few presentable wafers! Good thinking. I googled this cookie and found most modern recipes call for way more flour( like cups!)Oh well. I have to say these were tasty and crispy. A unusual treat for cookie boxes this holiday season.
I love food blogging and Twitter. Twitter is my latest addiction. If I hadn’t signed up for Twitter I would never had received an invitation from
My first recipe is from December 1951 ,