| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Mexican |
Cookies, Mexican |
24 |
Servings |
INGREDIENTS
| 1/2 |
c |
Lard (NO SUBSTITUTION!) |
| 1/4 |
c |
Sugar |
| 2 |
tb |
Sweet sheery, such as Harvey's Bristol Cream |
| 2 |
tb |
Fresh orange juice |
| 1 |
|
Egg yolk |
| 3/4 |
c |
Unbleached all-purpose flour |
| 1/2 |
c |
Sugar |
| 1/2 |
ts |
Ground cinnamon |
| 1/4 |
ts |
Ground cloves |
INSTRUCTIONS
COOKIES
COATING
These are a traditional Mexican cookie and must be made with lard to have
the right consistency. So, eat a lot of oat bran the next day...don't
forgo one of the best cookies you will ever, ever eat. Position a rack in
the upper and lower thirds of the oven and preheat the oven to 350F. In a
mixer, whip the lard until it is light and creamy. Beat in the sugar,
sherry, and orange juice. Beat in the egg yolk and then the flour. Roll the
dough out between layers of waxed paper to a thickness of 1/2-inch. Cut out
cookies in whatever shapes you wish, transferring them to ungreased baking
sheets. Bake them 12 to 15 minutes, exchanging the position of the sheets
on the racks from top to bottom and from front to back at the halfway
point, until the cookies are crisp and lightly colored. For the coating,
mix the sugar, cinnamon, and cloves in a wide shallow dish (like a pie
plate). Carefully dredge the cookies in the spiced sugar while they are
warm. Cool completely on a rack. Store at room temperature in airtight
tins.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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