Mexican Cinnamon Sugar Cookies

1. 1

   Sift or stir together in a bowl the flour, salt, baking powder and cinnamon (or anise seed to taste), and set aside.

2. 2

   In a medium bowl beat the vegetable shortening or lard with a mixer until light. Slowly beat in the 3/4 cup sugar until light. Beat in the egg and 1 tablespoon brandy or milk, mixing until light and fluffy. Slowly beat in the flour mixture. If it becomes too stiff to mix, stir in 1 tablespoon more brandy or milk until dough holds together and is semi-firm and can be shaped into logs. If it is too stiff, the logs will not hold together. If too soft, the logs will not hold their shape.

3. 3

   In a small bowl stir together the cinnamon sugar mixture and set aside.

4. 4

   On a lightly floured surface or pastry board knead the dough briefly until it holds together without cracking or breaking apart. Divide the dough into 2 equal parts. Return 1 part to the bowl. On the lightly floured surface shape the other piece of dough into a log, and with the palms of the hands roll it back and forth until it is about 12-inches long. With a sharp knife cut the log into fourths, then cut each fourth into 5 slices. Roll each slice in cinnamon sugar mixture and place on an ungreased cookie sheet. Place slices about 11/2-inch to 2-inches apart. Place cookie sheet in a preheated 350u00b0 oven, and bake until done, about 9 to 10 minutes. Cookies should not be over baked or browned. Remove from oven, and while cookies are still warm, roll each cookie again in the cinnamon sugar and place on a wire rack to cool.

5. 5

   Repeat the above process for the other piece of dough. You can probably do this while the first cookie sheet is baking.

6. 6

   After all cookies have cooled, store them in a covered container or in a zip-lock bag.

* Per serving · 4 servings · Values may vary.

No additional tips available.