A wonderfully flaky Mexican Christmas cookie. It is the cookie of the State of New Mexico.
- 1 pound lard, softened (no substitutes)
- 1 1/2 cups granulated sugar
- 2 eggs
- 6 cups sifted flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 4 teaspoons anise seed
- 1/4 cup water, brandy or red wine
- 1/2 cup granulated sugar
- 2 tablespoons cinnamon
- Heat oven to 350 degrees F.
- Cream lard and sugar. Add eggs and cream until light and fluffy.
- Add dry ingredients.
- Mix all ingredients by hand.
- Add water, brandy and/or wine a little at a time until dough is soft but not
sticky. If too sticky, add a little flour at a time.
- Refrigerate dough for at least 2 hours.
- Divide dough into sections. Flour work station and rolling pin. Roll out dough
approximately 1/4 - 1/2 inch thick and cut with cookie cutters.
- Place on ungreased cookie sheets.
- Bake for 8-10 minutes until bottom of cookie is light brown in color.
- Remove from cookie sheets and immediately dip the top of the cookie to sugar
and cinnamon topping. Cool.
- Keep refrigerated or freeze.
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