Mexican Wedding Cookies Recipe

Name: Mexican Wedding Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Preheat the oven to 350F.
2
Combine the sifted flour, baking powder and salt in a large bowl.
3
Cream the lard with 3/4 cup sugar in a separate medium bowl.
4
Add anise seeds to the lard and beat at medium speed with an electric mixer.
5
Add the egg to the lard and continue beating.
6
Add the dry ingredients and just enough liqueur to make the batter stiff.
7
If the batter does not stick together, add 1 tablespoon water.
8
Knead slightly and pat into 1/4 to 1/2 thickness.
9
Cut into small shapes.
10
I use a 1 1/2-inch heart cookie cutter.
11
Mix 2 teaspoons cinnamon with the 1/4 cup sugar in a small bowl.
12
Generously sprinkle the cookies with the cinnamon and sugar mixture.
13
Bake approximately 9 minutes on an ungreased baking sheet.

565

kcal

Calories

Fat

122

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 cups sifted flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon salt, 1/2 pound lard (do not substitute), and more.

Yes, Mexican Wedding Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mexican Wedding Cookies

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