| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
Mexican |
Bread |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Pure lard |
| 1 1/2 |
c |
Sugar |
| 2 |
|
Eggs |
| 1 |
sm |
Glass wine or brandy |
| 2 |
ts |
Anaise seeds |
| 6 |
c |
Flour |
| 3 |
ts |
Baking powder |
| 1 |
ts |
Salt |
| 1/2 |
c |
Sugar blended with |
| 1 |
ts |
Cinnamon |
INSTRUCTIONS
1. Cream shortening. Add sugar and cream well. Add eggs and anise. Cream
again. Add wine.
2. Sift dry ingredients, except cinnamon/sugar. Add to shrotening mixture.
3. Roll out on floured board, thin. Cut into shapes and sprinkle with
cinnamon sugar mixture.
4. Bake in moderate oven for 10 to 15 minutes.
SENOR KORTE
S.W. ASH, PORTLAND
BEV: DOS EQUIS OR TECATE
From the <Micro Cookbook Collection of Mexican Recipes>. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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