| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
Mexican |
Mexican, Cookies |
48 |
Servings |
INGREDIENTS
| 1 |
c |
Lard or shortening |
| 1/2 |
c |
Sugar |
| 1 |
|
Egg |
| 3 |
c |
Flour |
| 1 1/2 |
ts |
Baking powder |
| 1/2 |
ts |
Salt |
| 1 |
ts |
Anise seed |
| 3 |
tb |
Sweet wine |
| 1/4 |
c |
Sugar |
| 1 |
tb |
Cinnamon |
INSTRUCTIONS
TOPPING
Cream fat and sugar until quite creamy. Add egg and beat until very fluffy.
Sift together flour, baking powder and salt; add to creamed mixture. Stir
in wine and anise seed. Roll dough to 1/4" thick and cut in plain squares
or fancy shapes. Combine topping ingredients and sprinkle on top of each
cookie. Bake in a preheated 350 oven for 15-20 minutes or until light
brown. Freezes well.
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