This cookie is traditional in Taos, New Mexico. This particular recipe was given to me by my mother, Margaret Miera Romero.
Original recipe makes 3 dozen
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
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PREP
15 mins
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COOK
12 mins
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READY IN
27 mins
Directions
- Preheat the oven to 350 degrees F (175 degrees C)
- 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.
- 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.
- Bake for 10 to 12 minutes in the preheated oven, or until golden brown.
Nutrition
Calories: 224 kcal
Carbohydrates: 25.9 g
Cholesterol: 12 mg
Fat: 11.9 g
Fiber: 0.6 g
Protein: 2.5 g
Sodium: 61 mg