Mexican Wedding Cookies
Debbie Meyer Gore
Good Friends Great Tastes
Published by Collector's Press
Makes3 dozen cookies
Dietary ConsiderationLactose-free, Peanut Free, Soy Free, Tree Nut Free
EquipmentBlender, Electric Mixer
Taste and TextureCrisp, Savory, Spiced, Sweet
Type of DishCookie, Dessert
- 3 cups sifted flour
- 1½ teaspoons baking powder
- ½ teaspoon salt
- ½ pound lard (do not substitute)
- 1 cup sugar, divided use
- ½ 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 ¼ cup sugar for topping)
- 1½-inch cookie cutter
- Electric mixer
- Baking sheet
Preheat the oven to 350°F.
Combine the sifted flour, baking powder and salt in a large bowl.
Cream the lard with ¾ 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 ¼ to ½ thickness. Cut into small shapes. I use a 1½-inch heart cookie cutter.
Mix 2 teaspoons cinnamon with the ¼ 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.
Baking powder goes flat fairly fast, so buy it in small tins.
2007 Collector's Press, Inc.