 |
Prep Time: 15 Minutes Cook Time: 12 Minutes |
Ready In: 27 Minutes Servings: 3 |
|
This cookie is traditional in Taos, New Mexico. This particular recipe was given to me by my mother, Margaret Miera Romero. Ingredients:
6 cups all-purpose flour |
1/4 teaspoon salt |
3 teaspoons baking powder |
2 cups shortening |
1 1/2 cups white sugar |
2 teaspoons anise seed |
2 eggs |
1/4 cup brandy |
1/4 cup white sugar |
1 teaspoon ground cinnamon |
Directions:
1. Preheat the oven to 350 degrees F (175 degrees C)
2. Sift flour with baking powder and salt. Cream shortening with sugar and anise seeds until fluffy. Beat in eggs one at a time. Mix in flour and brandy until well blended.
3. Turn dough out on a floured board and pat or roll to 1/4 or 1/2 inch thickness. Cut into shapes (the fleur-de-lys is traditional). Dust with a mixture of 1/4 cup sugar and 1 tsp cinnamon.
4. Bake for 10 to 12 minutes in the preheated oven, or until golden brown.
|
|