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BISCOCHITO COOKIE BARS
Makes 16 bars

I didn’t even know this was a thing, but apparently in 1989, the

biscochito became the official cookie of the state of New Mexico.
As someone who is obsessed with cookies, I am disappointed that I
missed this landmark occasion. I was fourteen, and what else was
I doing with my time? I should have known about this! Well, I am

thrilled to right my wrong by offering a fresh spin on this New

Mexican holiday cookie classic. I love the subtle licorice flavor that
the anise brings to these sweet-salty-buttery blondie/shortbread-
like cookies. The classic version of this recipe calls for lard. I know,

lard! Using butter instead makes for the chewiest cookie bars with

crunchy golden edges. A finishing pinch of flaky salt, and you have

the perfectly balanced treat. Even the most traditional sweets
deserve a makeover! ~Jesse

11 tablespoons (154 grams) unsalted butter, room
temperature, plus more as needed

2 cups (250 grams) all-purpose flour
1 teaspoon (5 grams) baking powder
¾ teaspoon (2.25 grams) kosher salt
1 teaspoon (3 grams) anise seeds, plus more for topping
1 teaspoon (2 grams) ground cinnamon
¾ cup (150 grams) granulated sugar

¾ cup (165 grams) firmly packed light brown sugar
1 large egg (50 grams), room temperature
2 teaspoons (8 grams) anise extract
1 teaspoon (4 grams) vanilla extract
Flaky sea salt

1. Preheat the oven to 350°F (180°C). Grease a 9-inch square
baking dish with a little butter, and then line with parchment
paper, leaving a 2-inch overhang (this will make it easy to lift
the bars from the pan).
2. In a medium bowl, whisk together the flour, baking powder,

salt, anise seeds, and cinnamon.

3. In the bowl of a stand mixer fitted with the paddle
attachment, beat the 11 tablespoons butter and the sugars on

medium speed until creamy and fluffy, 3 to 4 minutes. Scrape
down the sides of the bowl, and then add the egg, anise extract,

and vanilla. Beat until fluffy, scraping down the bowl once or

twice, another 3 minutes. Gradually add the flour mixture to
the butter mixture, beating on low speed until just combined.
The dough will be crumbly.
4. Scrape the dough into the baking dish and use a rubber
spatula to press it down in an even layer. Sprinkle more anise

seeds and some flaky sea salt evenly over the dough. Bake until
golden around the edges and a toothpick inserted in the center
comes out clean, about 25 minutes. Let cool in the pan for 15
minutes. Use the parchment as a sling to lift the cake from the
pan and place on a wire rack to cool completely, and then slice
into 16 bars. •

Reprinted from FOOD BETWEEN FRIENDS by Jesse Tyler Ferguson and Julie Tanous.
Copyright © 2021 by Julie & Jesse Cook, LLC. Published by Clarkson Potter, an
imprint of Random House, a division of Penguin Random House LLC.