| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs | La times, Latimes1 | 72 | servings | |
INGREDIENTS
| 6 | c | Flour |
| 1/4 | ts | Salt |
| 3 | ts | Baking powder |
| 2 | c | Lard or shortening |
| 1 1/2 | c | Sugar plus |
| 1/4 | c | Sugar |
| 2 | ts | Anise seeds |
| 2 | Eggs | |
| 1/4 | c | Brandy |
| 1 | tb | Cinnamon |
INSTRUCTIONS
Sift together flour, salt and baking powder and set aside. Cream lard and 1 1/2 cups sugar by beating in bowl until light and fluffy. Add anise seeds and beat in eggs, 1 at a time. Beat in brandy. Add flour mixture and beat until dough pulls cleanly away from sides of work bowl, about 1 minute. Chill 1 hour. Combine remaining 1/4 cup sugar and cinnamon and set aside. Remove from refrigerator at least 30 minutes before rolling out. Roll out 1/4 to 1/2 inch thick on lightly floured board and cut in desired shapes (fleurs-de-lis are traditional). Transfer to ungreased baking sheet, dust with cinnamon sugar and bake at 350 degrees until lightly browned, about 10 minutes. Yields 6 dozen cookies. Each cookie: 111 calories; 28 mg sodium; 11 mg cholesterol; 6 grams fat; 12 grams carbohydrates; 1 gram protein; 0.04 gram fiber Recipe Source: Los Angeles Times - 12-20-1998 Recipe from "The Best From New Mexico Kitchens" (New Mexico Magazine, 1978) Formatted for Mastercook by Lynn Thomas - [email protected] Converted by MM_Buster v2.0l.
A Message from our Provider:
“Jesus: so far ahead of his time that we’re still no closer to catching up”