Wow! It's been a long time since I have posted ANYTHING! I thought I had added this to my cookbook blog but it just wasn't there when I needed it. So, here it is!
INGREDIENTS:
- 1-1/2 cups lard (1lb box)
- 1-1/2 cups sugar
- 3 eggs
- 3 teaspoons anise seed
- 6 cups flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup orange juice (plus 1/4 cup extra, if needed)
- 1/4 cup sugar + 1 tablespoon cinnamon
Cream together the lard and 1-1/2 cups of sugar. In a separate bowl beat the eggs and anise, add to the lard/sugar mixture. Mix well. (If I am wanting to use a cookie press, I will MELT my lard and then add all the other ingredients and just just mix in my KitchenAid mixer.
In a separate bowl, sift together the flower, baking powder and salt. Add this dry mixture to the wet mixture. Knead well with your hand until dough sticks together. It should be slightly sticky but able to form a firm dough ball. If the dough is too dry, add more orange juice one teaspoon at a time, if it is too sticky add more flour one teaspoon at a time.
Divide the dough into three large balls and wrap in plastic wrap. Refrigerate overnight so the dough becomes firm and manegable. If you are going to use a cookie press, just go for it and skip the overnight refrigeration.
When you are ready to bake...
Preheat oven to 350 degrees. Roll out the dough with a liberally floured rolling pin on a liberally floured surface to 1/8 inch think and cut into desired shapes. If using a cookie press, fill your press and just go for it. Dip each side of each cookie into the cinnamon-sugar mixture and place on the cookie sheet sugar side up. If using a cookie press, i do not dip them into the cinnamon-sugar mixture, I just sprinkle them directly out of the oven.)
To ensure all cookies bake evenly, bake each shape cookie in batches of alike shapes and sizes. Bake for 10-15 minute until the bottom of the cookies are brown and the tops are golden.
Remove from oven and immediately dip the cinnamon-sugar again, dipping them while they are warm is key to getting the cinnamon sugar to stick.
Store in a cool-dry place or freeze for up to six months.
