| 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 - dcqp82a@prodigy.com
Converted by MM_Buster v2.0l.
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