| Mexican Wedding Cakes are a traditional Mexican shortbread cookie served at special occasions, Mexican weddings and anniversaries. Perfect cookie for a bridal shower or wedding reception. They make a great party favor! |
| In a large bowl mix sugar, anise seed and shortening until smooth. Pour in anise tea. Mix flour, salt, and baking powder. Add flour mixture, one cup at a time. Dough should be soft. Lightly flour rolling surface. Roll out dough to about 1/4 inch thickness. Use a heart shaped cookie cutter. You will want a smaller sized cookie. Preheat oven to 325 degrees. Bake for about 10 minutes or until edges are light brown. Cool. Dip the face of the cookie in a sugar cinnamon mixture. Sugar-Cinnamon Mixture: 1 cup sugar 1 tsp. cinnamon Suggestion: Let dough rest for couple of hours or over night. The anise seeds will create a wonderful flavor! You do not have to use anise seeds in the dough. |
| 10 cups unbleached flour 2 cups sugar 2 cups vegetable shortening 2 cups lard 1Tblsp. baking powder 1 tsp. cinnamon 1 tsp salt 1 Tblsp. anise seed about 1/2 cup of anise tea (1 cup of water, 1 tsp. anise seed) |
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| Polvorones |
| Enedina Salinas |