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Mexican Sugar Cookies

Anise seeds and brandy (or apple juice) give these cookies their distinct flavor.

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  • Makes: 24 servings
  • Prep: 30 mins
  • Chill: 1 hr
  • Bake: 14 mins 350°F

Mexican Sugar Cookies

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 degrees 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 an ungreased 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

Nutrition Facts (Mexican Sugar Cookies)

  • Per serving:
  • 186 kcal cal.,
  • 9 g fat
  • (3 g sat. fat,
  • 1 g polyunsaturated fat,
  • 4 g monounsatured fat),
  • 17 mg chol.,
  • 49 mg sodium,
  • 23 g carb.,
  • 0 g fiber,
  • 11 g sugar,
  • 2 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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