Mexican Ojarascas Cookies

• Cookies
• 12 cups flour
• 2 cups sugar
• 3 tablespoons cinnamon
• 2 teaspoons cornstarch
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 1/4 cups shortening
• 2 1/4 cups lard
• 3/4 - 1 cup water
• Cinnamon Sugar topping
• 1 1/3 cups sugar
• 2 1/2 teaspoons cinnamon

1. Preheat oven to 350u0b0F.
2. Sift together all dry ingredients into a bowl and set aside.
3. In a large bowl, whip together the shortening and lard until nice and light.
4. Add the dry mixture slowly, one cup at a time (6 cups only first).
5. Place the mixture on the countertop or on a table.
6. Add the remaining dry mixture with the water and continue to knead the dough by hand until you form a good nice dough ball.
7. Sprinkle some flour on the countertop or on the table and spread out the dough with a rolling pin to a thickness of 1/2 inches and use a cookie cutter to make cookies.
8. Place on a cookie sheet.
9. Bake in preheated oven for about 20 minutes.
10. While cookies are being baked, mix together the topping ingredients in a bowl.
11. Once the cookies come out of the oven, place one by one in the sugar and cinnamon mixture one at a time and sprinkle them with this mixture.
12. Place on a cooling rack to finish cooling.

cookies, flour, sugar, cinnamon, cornstarch, baking powder, salt, shortening, lard, water, cinnamon sugar, sugar, cinnamon

Taken from www.food.com/recipe/mexican-ojarascas-cookies-232495 (may not work)