Cinnamon sugar, brandy, aniseed and lard are perfection in this Mexican and Spanish offering.
- Portion size 52 servings
- Credits : Canadian Living Holiday Cookbook: Fall 2010
MethodCinnamon Sugar: In small bowl, stir sugar with cinnamon; set aside.
In large bowl, beat together butter, lard and sugar until fluffy; beat in egg. Beat in brandy and vanilla.
In separate bowl, whisk flour, baking powder, aniseed and salt; beat into butter mixture. Divide in half and flatten into discs; wrap each and refrigerate until firm, about 1 hour.
Roll out discs to 1/8-inch (3 mm) thickness. Using 2-1/2-inch (6 cm) long oval cutter, cut out cookies, rerolling scraps. Dip tops into cinnamon sugar. Arrange, 1 inch (2.5 cm) apart, on parchment paper–lined baking sheets. Bake in 350°F (180°C) oven until bottoms are golden and edges are darkened, 11 minutes. Transfer to racks; let cool.
Nutritional facts Per cookie: about
- Sodium 18 mg
- Protein 1 g
- Calories 47.0
- Total fat 3 g
- Potassium 8 mg
- Cholesterol 8 mg
- Saturated fat 1 g
- Total carbohydrate 5 g
- Iron 2.0
- Folate 5.0
- Vitamin A 1.0