To celebrate Cyber Monday Sales, we are offering ALL our Gift Certificates sold by midnight Tuesday, December 3 at 10% off.  Our Gift certificates this year are good for a year and a month and can be for any of our Cooking Classes or a minimum of $50.00 Pecos Valley Spice Co products including shipping.  To order, please call me at 505-243-2622.  If I am unable to answer, please leave a message.e Gift Certificates are a wonderful way to do armchair shopping.  And the wonderful part about them is that they are gifts that just keep giving.  And I am sure they will keep thanking you!

Our Southwestern Holiday class set for this Thursday sold out early--so we have scheduled another for Tuesday, December 10 at 2 PM.  This is a fun, fun class featuring New Mexico's finest traditional holiday favorites, including Tamales, Posole, Red Chile Beef Enchiladas, Bizcochitos and to celebrate, Perfect Margaritas.

I look forward to hearing from you and cooking with  you.

Here's the favorite New Mexican state cookie recipe, which we will be making in our class next week--

BIZCOCHITOS (Anise Shortbread Cookies)

These spicy, anise-flavored cookies from New Mexico are rich, crisp, and very easy to make. They are the state cookie of New Mexico and one of my holiday favorites. They were first made to celebrate the victory of the Battle of Puebla, Mexico where Santa Ana's army defeated Napoleon's.  Due to this, the cookie is traditionally made in the Fleur de Lis shape of the stylized iris on the French flag.    Stored in a tightly sealed container, they can be frozen up to six months.

Oven Temperature: 350°F Baking Time: 10 to 12 minutes

Yield: 4 dozen cookies

1 ½ cups lard, chilled(lard is definitely preferred) 

1 cup plus 3 Tablespoons sugar, divided (3 T are used for topping--not in the dough)

2 eggs

2 teaspoons anise seeds

4 cups all-purpose flour, such as the red label King Arthur brand

2 teaspoons baking powder

½ teaspoon salt

About 3 Tablespoons brandy, apple juice, or milk

2 teaspoons ground cinnamon

1. Preheat oven to 350°F. Beat lard until quite fluffy add  the 1 cup sugar.  Add eggs and anise seeds, and beat until very light and fluffy. Sift together flour, baking powder and salt. Add in about three additions, adding about 1 Tablespoon brandy along with the flour mixture to creamed mixture. Mix thoroughly to make a stiff dough.
2. P)lace dough on a long piece, about three feet of waxed paper at one end. Bring the long end over the top and press to about one inch or slightly less in thickness and refrigerate until chilled.) Roll out dough between waxed paper to just under 1/2 inch thickness. Cut with flour dusted cutters into the traditional fleur de lis shape or into 3-inch rounds. Combine the 3 remaining Tablespoons sugar and the cinnamon in a shallow bowl; dip top of unbaked cookies into the sugar-cinnamon mixture on one side. Place cookies on ungreased baking sheets.
3. Bake 10 to 12 minutes or until tops of cookies are just firm. Cool cookies on wire racks.

Notes: Butter or margarine can be substituted for the lard, however the cookies will not be as crisp and moist. Apple juice or milk can be substituted for the brandy, however they are not quite as flavorful.

In this class, you will learn not only the hints and tips for creating flavorful and attractive dishes, but  you will learn the fascinating history behind each dish.