SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Mexican Sugar Cookies

Makes: 24 servings
Prep 30 mins Chill 1 hr Bake 350°F 14 mins
Mexican Sugar Cookies
  • 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 or apple juice
  •  Yellow food coloring
  • 1/3  cup  granulated sugar or coarse sugar

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)
  • Servings Per Recipe 24,
  • cal. (kcal) 186,
  • Fat, total (g) 9,
  • chol. (mg) 17,
  • sat. fat (g) 3,
  • carb. (g) 23,
  • Monounsaturated fat (g) 4,
  • Polyunsaturated fat (g) 1,
  • sugar (g) 11,
  • pro. (g) 2,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 28,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 49,
  • Potassium (mg) 25,
  • calcium (mg) 151,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe