Mexican Wedding Cookies
- 3 cups sifted flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 pound lard (do not substitute)
- 1 cup sugar, divided use
- 1/2 teaspoon chopped anise seeds (chop in blender or chopper)
- 1 egg, beaten
- 2 tablespoons Frangelico, amaretto or brandy (may not need entire amount)
- 1 tablespoon water (if needed)
- 2 teaspoons cinnamon (to mix with the 1/4 cup sugar for topping)
- Blender
- Sifter
- 1 1/2-inch cookie cutter
- Electric mixer
- Baking sheet
- Preheat the oven to 350F.
- Combine the sifted flour, baking powder and salt in a large bowl.
- Cream the lard with 3/4 cup sugar in a separate medium bowl.
- Add anise seeds to the lard and beat at medium speed with an electric mixer.
- Add the egg to the lard and continue beating.
- Add the dry ingredients and just enough liqueur to make the batter stiff.
- If the batter does not stick together, add 1 tablespoon water.
- Knead slightly and pat into 1/4 to 1/2 thickness.
- Cut into small shapes.
- I use a 1 1/2-inch heart cookie cutter.
- Mix 2 teaspoons cinnamon with the 1/4 cup sugar in a small bowl.
- Generously sprinkle the cookies with the cinnamon and sugar mixture.
- Bake approximately 9 minutes on an ungreased baking sheet.
flour, baking powder, salt, lard, sugar, anise seeds, egg, frangelico, water, cinnamon, blender, sifter, cutter, mixer, baking sheet
Taken from www.cookstr.com/recipes/mexican-wedding-cookies-2 (may not work)