Bizcochos

Foreign
Christmas Cookies

  • 2 cups lard, softened
  • 2 cups sugar, divided
  • 2 egg yolks
  • 5 cups all-purpose flour
  • 3 tablespoons ground cinnamon, divided
  • 1 tables anise seeds
  • 1 cup Sauterne or other sweet wine

Cream lard in a large mixing bowl; gradually add 1 cup sugar, beating until light and fluffy. Add egg yolks, beating until well blended.

Combine flour, 1 tablespoon cinnamon, and anise in a large mixing bowl; stir well. Gradually add to creamed mixture alternately with wine, beginning and ending with flour mixture. Divide dough into fourths. Cover and chill at least 1 hour.

Roll one portion of dough to 1/2 inch thickness on a lightly floured surface. Cut into assorted shapes, using 2 inch cookie cutters. Place on greased baking sheets. Bake at 350° for 12 minutes or until edges are lightly browned. Cool slightly on cookie sheets.

Combine remaining 1 cup sugar and 2 tablespoons cinnamon in a small mixing bowl; dredge warm cookies in mixture. Cool completely on wire racks. Repeat procedure with remaining dough and cinnamon-sugar mixture. Store in airtight containers.

Yield: about 6 dozen.





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