Mexican Sugar Cookies Recipe
Ingredients
- Ingredients
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon anise seeds, crushed
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 cup lard or shortening
- 1 cup granulated sugar
- 1 egg
- 1/4 cup milk
- 3 tablespoons brandy
- Yellow food coloring
- 1/3 cup granulated sugar or coarse sugar
Directions
- Directions
- 1. In a medium bowl, stir together flour, baking powder, anise seeds, 1/4 teaspoon of the cinnamon, and the salt; set aside. In a large bowl, beat lard with an electric mixer on medium to high speed for 30 seconds. Gradually add the 1 cup granulated sugar, beating until fluffy. Beat in egg and 2 tablespoons of the milk until combined. Alternately add flour mixture and brandy, beating well after each addition.
- 2. Transfer one-fourth of the dough to a small bowl; stir in a few drops yellow food coloring. Cover and chill both doughs about 1 hour or until easy to handle.
- 3. Preheat oven to 350°F. On a lightly floured surface, roll plain dough until 1/4 inch thick. Using a 2 1/2-inch snowflake- or flower-shape cookie cutter, cut out dough. Place 1 inch apart on a parchment lined cookie sheet. Roll yellow dough until 1/4 inch thick. Using a 1 1/2-inch star-shape cookie cutter, cut out dough. Place yellow stars on top of snowflakes or flowers. Brush cookies with the remaining 2 tablespoons milk. In a small bowl, stir together the 1/3 cup granulated sugar and the remaining 1/2 teaspoon cinnamon; sprinkle over cookies.
- 4. Bake about 14 minutes or until edges are light brown. Transfer to a wire rack and let cool. Makes about 24 cookies
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 42g | |
| Recipe makes 24 servings | |
| Calories 186 | |
| Calories from Fat 81 | 44% |
| Total Fat 8.97g | 11% |
| Saturated Fat 3.48g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 16mg | 5% |
| Sodium 133mg | 6% |
| Potassium 25mg | 1% |
| Total Carbs 23.27g | 6% |
| Dietary Fiber 0.5g | 2% |
| Sugars 11.29g | 8% |
| Protein 1.95g | 3% |
