Traditional Mexican holiday cookies madewith cinnamon, anise seed and sweet wine.
2 cups lard (do not substute)*2 cups granulated sugar – divided use2 large egg yolks5 cups all-purpose flour3 tablespoons ground cinnamon – divideduse1 tablespoon anise seeds1 cup sweet wine or any fruit juice
Cream lard in a large mixing bowl; graduallyadd 1 cup sugar, beating until lightand fluffy. Add egg yolks, mixing well.
Combine flour,1 tablespoon cinnamon andanise in a large mixing bowl; stirwell. Gradually add to creamed mixture alternatelywith the wine, beginning and ending with flour mixture.Divide dough into fourths. cover and chill at least 1 hour.
Roll each portion of dough to 1/2-inchthickness on a lightly floured surface.Cut into assorted shapes. Place on greased bakingsheets.
Bake at 350°F (175°C) for 12 minutesor until edges are lightly browned.Cool slightly on the baking sheets.
Combine remaining 1 cup sugar and 2 tablespoonscinnamon in a small mixing bowl; dredge warmcookies in mixture. Cool completelyon wire racks or paper towels. Storein airtight containers.
Makes about 6 dozen cookies.
*Forauthenticity in flavor, use lard not shortening.
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