Galletas de ajonjolí y anís. Literally, cookies with sesame and anise. Nothing in the Spanish there about lard (manteca de cerdo), but it’s the lard that makes these singular. They melt in your mouth, leaving behind the slightly smokey sweet nutty taste of the toasted sesame seeds.
I am not a fan of anise. Neither is Bruce. Yet another first, I bought anise seeds for this recipe, and crushed them using a mortar and pestle. I feared I wouldn’t care for these cookies because of that particular ingredient, but I was wrong. They lend a subtle undertone, not at all overwhelming and slightly clean tasting, a little like the barest hint of mint. We all agree: ¡Galletas de ajonjolí y anís sabor muy delicioso!