Mexican Cinnamon Cookies

• 1 large egg, separated
• 2 cups lard
• 4 cups all-purpose flour
• 3 teaspoons baking powder
• 1-1/2 teaspoons ground cinnamon
• Dash salt
• 3/4 cup sugar
• 2/3 cup sugar
• 4 teaspoons ground cinnamon
• Confectioners' sugar, optional

1. Place egg white in a small bowl; let stand at room temperature 30 minutes.
2. Preheat oven to 375u0b0. In a large bowl, beat lard until creamy. In another bowl, whisk flour, baking powder, cinnamon and salt; gradually beat into lard.
3. Beat egg white on high speed until stiff peaks form. Gently whisk in sugar and egg yolk. Gradually beat into lard mixture. Turn onto a lightly floured surface; knead gently 8-10 times.
4. Divide dough into six portions. On a lightly floured surface, roll each portion into a 24-in.-long rope; cut diagonally into 1-in. pieces. Place 1 in. apart on ungreased
5. . Bake 8-10 minutes or until edges are light brown. Cool on pans 2 minutes.
6. In a small bowl, mix sugar and cinnamon. Roll warm cookies in cinnamon sugar mixture or confectioners' sugar. Cool on wire racks.

egg, lard, allpurpose, baking powder, ground cinnamon, salt, sugar, sugar, ground cinnamon, confectioners

Taken from www.tasteofhome.com/recipes/mexican-cinnamon-cookies/ (may not work)