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)

1. Cream together the sugar and shortening until light and fluffy.
2. Add anise seed, vanilla, and beaten eggs.
3. Sift flour, baking powder, and salt together.
4. Add to mixture.
5. Roll out and cut with round cookie cutters.
6. 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.
7. Yield:
8. 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)