Bizcochos(Mexican Sugar Cookies)
- 2 c. lard or shortening
- 1 1/4 c. sugar
- 3 egg yolks or 2 whole eggs
- 2 Tbsp. vanilla
- 2 tsp. anise seed
- 6 c. flour, sifted
- 1 tsp. salt
- 1/4 c. water
- 7 Tbsp. wine (red or white, dry)
- Cinnamon & Sugar mix (either sprinkle on top or roll in)
- Cream together the sugar and shortening until light and fluffy.
- Add anise seed, vanilla, and beaten eggs.
- Sift flour, baking powder, and salt together.
- Add to mixture.
- Roll out and cut with round cookie cutters.
- Either sprinkle cinnamon & sugar before on top of the cut-out cookie dough now or, after baking, you can dunk the baked cookies in a cinnamon & sugar mixture. Bake cookies at 450u0b0 for approximately 12 minutes or until golden brown.
- Yield:
- approximately 10 dozen small cookies.
lard, sugar, egg yolks, vanilla, anise seed, flour, salt, water, wine, cinnamon
Taken from www.cookbooks.com/Recipe-Details.aspx?id=60132 (may not work)