Yield: 5 dozen Baking Time: 10-12 minutes Temperature: 350°F Freeze Well 1 pound lard 3 teaspoons baking powder 1 1/2 cups sugar 1 teaspoon salt 2 teaspoons anise seed 1/2 cup brandy* 2 eggs, beaten 1/4 cup sugar 6 cups flour 1 tablespoon cinnamon 1. Cream lard, sugar, and anise seed in a large mixing bowl. Add eggs and beat well. 2. Combine flour, baking powder, and salt in a large mixing bowl. 3. Alternately add flour and brandy to creamed mixture until stiff dough has been formed. 4. Knead dough slightly and pat or roll to a 1/4 inch to a 1/2 inch thickness. Cut dough into desired shapes. 5. Combine sugar and cinnamon in a small mixing bowl. Dust the top of each cookie with a small amount of mixture. 6. Bake in a 350°F oven for 10 minutes, or until cookies are lightly browned.
* Varied amounts may be used. Bourbon or sherry may be substituted.
NOTE: The fleur-de-lis shape is traditional for these cookies.
Yield: 5 dozen Baking Time: 15-20 minutes Freeze Well 1 cup soft margarine 1/4 teaspoon salt 1/2 cup powdered sugar 1 teaspoon vanilla 2 1/4 cups flour Powdered sugar 1. Cream margarine and sugar in a medium-sized mixing bowl. 2. Add flour, salt, and vanilla, and work mixture into moderately thick dough. Cover and chill dough for approximately 2 hours. 3. Shape dough into balls approximately 1 inch in diameter. 4. Bake polvorones on a greased baking sheet in a 400°F oven for 15-20 minutes, or until cookies are lightly browned. 5. Roll baked cookies in powdered sugar while still warm.
Yield: 3-4 dozen Baking Time: 10-12 minutes Temperature: Medium, 425°F Freeze Well 2/3 cup honey 4 cups flour 1 cup sugar 1 teaspoon soda 1/2 cup margarine 1 teaspoon cinnamon 1 egg 1 teaspoon cloves 1/3 cup water 2/3 cup chopped nuts 1/2 teaspoon salt 1/3 cup candied orange peel 1. Combine honey, sugar, and margarine in a small saucepan and cook mixture for 5 minutes at medium heat. 2. Remove mixture from heat and set aside. 3. Beat the egg until foamy in a large mixing bowl. Gradually add all remaining ingredients, beating well after each addition. 4. Add the honey mixture and mix well. Cover dough and chill. 5. Roll dough on a lightly floured board to a 1/8 inch thickness. Cut dough into desired shapes. 6. Place cookies on a greased baking sheet and bake in a 425°F oven for 10-12 minutes.
Yield: Approximately 5 dozen Baking Time: 8-10 minutes Temperature: 325°F Freeze Well 2 cups softened margarine 2 tablespoons brandy* 1 cup sugar 2 cups chopped nuts 2 1/4 cups flour Powdered sugar 2 tablespoons water 1. Cream margarine and sugar in a medium-sized mixing bowl until light and fluffy. 2. Add all remaining ingredients and mix well. Drop mixture by teaspoonful onto a greased cookie sheet. 3. Bake in 325°F oven for 8-10 mminutes. 4. Roll cookies in powdered sugar while still warm.
* Additional brandy may be needed.HR>
Order your copy of Cocinas De New Mexico.
Back to Cocinas De New Mexico.
Back to VIVA! New Mexico
© 1994 Public Service Company of New Mexico.
Recipes from Cocinas De New Mexico, reproduced by permission from the Public Service Company of New Mexico.Comments? Try the recipes and send us your reviews! Reviews will be put on-line with the recipes! We soon will be putting in an automated form here for your reviews. In the meantime, send reviews to: email@example.com