Biscochos (Mexican Wedding Cookies) Recipe

• 2 1/2 c. shortening
• 1 c. sugar
• 6 c. flour
• 3 teaspoon cinnamon
• 3 teaspoon anise seed
• 1/2 c. wine or brandy
• 2 c. sugar

1. In small bowl mix wine or brandy, 1 c. sugar and 2 tsp.
2. sugar and 2 tsp.
3. cinnamon and 2 tsp.
4. anise seed and set aside overnight.
5. Next day: Whip shortening till fluffy, add in liquor mix and blend well.
6. Add in sifted flour and mix with hands until it sticks together.
7. Divide into 3 balls, roll each out on well floured board to 1/8 thick, cut diagonal 1 inch wide strips to left and right forming diamonds.
8. Bake on ungreased cookie sheet 8 to 10 min at 375 degrees.
9. While still hot roll in 1 c. sugar, 1 tsp.
10. cinnamon, 1 tsp.
11. anise seed.

shortening, sugar, flour, cinnamon, anise seed, wine, sugar

Taken from cookeatshare.com/recipes/biscochos-mexican-wedding-cookies-6107 (may not work)