Mexican Wedding Cakes
Ingredients:
10 cups unbleached flour
2 cups sugar
2 cups vegetable shortening
2 cups lard
1 Tbsp. baking powder
1 tsp. cinnamon
1 tsp. salt
1 Tbsp. anise seed
1 cup of anise tea
(1 Tbsp.of anise seed and 2 cups of water brought to a boil)
Instructions:
In a large bowl mix sugar, lard and shortening.
Pour in anise tea until smooth. In a large bowl mix
flour, salt, anise seeds, cinnamon and baking powder.
Add dry mix 1 cup at a time until dough is soft.
Lightly flour counter. Roll out dough to about 1/4" thick.
Use a small heart or flower cookie cutter.
Place on a cookie sheet lined with parchment.
Preheat oven to 325 degrees. Bake for about 10 min.
or until edges are lightly brown. Cool for 5 minutes.
Dust warm cookie in the sugar cinnamon mixture.
Sugar- Cinnamon Mixture: 1 cup sugar
1 tsp. cinnamon
