| | Feast Day Cookies 2/3 cup plus 1/4 cup of sugar
2/3 cup of lard or vegetable shortening
1 egg
2 cups of unbleached flour, sifted
4 1/2 teaspoons of baking powder
1/2 teaspoon of vanilla extract
1/2 teaspoon of anise seed
1/3 cup of milk
1/2 cup of pinon nuts, chopped
1 teaspoon of ground cinnamon |
|
Preheat your oven to 350ºF. In a mixing bowl, cream 2/3 cup of sugar and lard. Add egg and blend thoroughly. Stir in the flour, baking powder, vanilla, and anise seed, blending thoroughly. Gradually add milk until a stiff dough is formed. Mix in the pinon nuts. Roll the dough out on a lightly floured board to 1/2 inch thickness. Cut into 2 inch cookies with a cookie cutter. Sprinkle the tops with mixture of the remaining sugar and cinnamon. Bake the cookies on a well greased baking sheet for about 15 minutes or until golden. Cook on a rack. Makes 2 dozen two inch cookies. |
