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Bizcochos (Mexican Holiday Cookies)
Source: The Junior League of El Paso
2 cups lard (no substitute)
1 cup sweet wine or any fruit juice
1 cup sugar
1 tablespoon cinnamon
1 tablespoon anise seeds
2 egg yolks
3 cups all-purpose flour
1 cup sugar
4 teaspoons cinnamon
Yield: 8 to 10 dozen
Oven: 350 Degrees
Whip lard until creamy. Mix wine, 1 cup sugar, 1 tablespoon cinnamon and anise;
add to lard and mix with wooden spoon. Add egg yolks; mix well. Add sufficient
flour to make a soft dough; roll out l/2-inch thick. Cut in desired shapes and
place on greased cookie sheet. Bake 15 minutes; check often to prevent burning.
Mix remaining sugar and cinnamon. Dredge cookies in this mixture while still
warm.
HINT: In authentic Mexican cooking, lard, not shortening, is used.
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