2 cups lard
1 cup sweet wine or any fruit juice
1 cup sugar
1 tablespoon cinnamon
1 tablespoon anise seeds
2 egg yolks
3 cups all-purpose flour
1 cup sugar
4 teaspoons cinnamon
Yield: 8 to 10 dozen
Oven: 350 Degrees
Whip lard until creamy. Mix wine, 1 cup sugar, 1 tablespoon cinnamon and anise; add to lard and mix with wooden spoon. Add egg yolks; mix well. Add sufficient flour to make a soft dough; roll out l/2-inch thick. Cut in desired shapes and place on greased cookie sheet. Bake 15 minutes; check often to prevent burning. Mix remaining sugar and cinnamon. Dredge cookies in this mixture while still warm.
HINT:
In authentic Mexican cooking, lard, not shortening, is used.