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.
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People will forget what you did....
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