Traditional Mexican holiday cookies made with cinnamon, anise seed and sweet wine.
2 cups lard (do not substute)*
2 cups granulated sugar - divided use
2 large egg yolks
5 cups all-purpose flour
3 tablespoons ground cinnamon - divided use
1 tablespoon anise seeds
1 cup sweet wine or any fruit juice
- Cream lard in a large mixing bowl; gradually add 1 cup sugar, beating until light and fluffy. Add egg yolks, mixing well.
- Combine flour,1 tablespoon cinnamon and anise in a large mixing bowl; stir well. Gradually add to creamed mixture alternately with 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-inch thickness on a lightly floured surface. Cut into assorted shapes. Place on greased baking sheets.
- Bake in a preheated oven at 350°F (175°C) for 12 minutes or until edges are lightly browned. Cool slightly on the baking sheets.
- Combine remaining 1 cup sugar and 2 tablespoons cinnamon in a small mixing bowl; dredge warm cookies in mixture. Cool completely on wire racks or paper towels. Store in airtight containers.
Makes 6 dozen cookies.
*For authenticity in flavor, use lard not shortening.