Print Recipe

Feast Day Cookies

RG

The Pueblo Indians make these for kiva parties, Kachina or Corn Dances, weddings, the pueblo's Saint's Day, and field parties for planting or harvesting crops.

Ingredients

  • 2/3 cup plus 1/4 cup granulated sugar
  • 2/3 cup lard or vegetable shortening
  • 1 egg
  • 2 cups unbleached flour, sifted
  • 4 1/2 teaspoons baking powder
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon aniseed
  • 1/3 cup milk
  • 1/2 cup pinons (pignoli), chopped
  • 1 teaspoon ground cinnamon

Instructions

  1. Heat oven to 350 degrees F.
  2. In a mixing bowl, cream 2/3 cup sugar and lard. Add egg and blend thoroughly. Stir in flour, baking powder, vanilla extract and aniseed, blending thoroughly. Gradually add milk until a stiff dough is formed. Mix in the pinon nuts.
  3. Roll dough out on a lightly floured board to 1/2-inch thickness. Cut into 2-inch cookies with a cookie cutter. Sprinkle tops with mixture of the remaining sugar and cinnamon. Bake cookies on a well-greased baking sheet for about 15 minutes, or until golden.
  4. Cool on a rack.

Makes 2 dozen 2-inch cookies.


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