Here's a recipe for Mexican (maybe New Mexico as I've not found
anyone besides the teacher who knows of them),cookies that take a lot
of muscle to knead but so worth them. The original recipe called for
lard. The cooking teacher updated it to be more healthy to vegetable
shortening, but Lard gives them the best flavor. If the shortening
is hydrogenated oils, though, not sure, lard might be better for you
cholesterol or not. Contrary to popular belief, the cholesterol you
eat doesn't go straight to the blood vessels and your blood
count. Ninety percent of the cholesterol in your body is produced by
your own liver. Anyway, these are worth making the original way.
BISCOCHITOS (Mexican Cookies)
Makes about 5 or 6 dozen
Alternative mixing method: Put all dry ingredients into very large
mixing bowl. Cut shortening into dry ingredients with pastry
cutter. Add eggs and orange juice and mix with fork to get started
until hands are required to finish with kneading.
Note: The easier way to do them is to roll them into walnut sized
balls or smaller, dip them into the cinnamon sugar, then flatten
(sugar side up, of course) onto the cookie sheets. they don't spread
much so they can be put close together. They do puff a little so be
sure to flatten them well enough. If they are too thick, they will
take several minutes longer to bake. they should be fairly crispy
when they come out of the oven.
Standard Method:
Cream together until fluffy:
1 pound (which is 2 cups) butter
Note: Original recipe calls for lard.
1 and 1/2 cups sugar
2 tsp anise seeds
Beat in 1 at a time:
2 eggs
Sift together:
6 cups flour
1/4 tsp salt
1 Tbsp baking powder
Add along with dry ingredients and mix with hands until well blended:
1/8 cup orange juice
NOTE: DOUGH IS VERY STIFF and TAKES A LOT OF MUSCLE TO KNEAD.
Turn dough onto floured board.
Pat or roll to 1/4-inch thickness.
Cut into shapes.
Dust with mixture of:
1 Tbsp cinnamon
1/4 cup sugar
Bake at 350 degrees, about 10 minutes or until browned.
