Jul 05, 2010
DELICIOUS! I'm Latina... these cookies bring back memories of baking at Xmas with my Grandmother! A couple of suggestions: (1) Melt lard in the microwave before mixing it with sugar.... it keeps the dough more moist when rolling; (2) Use 1 Tablespoon of Anise Liquid instead of seeds; (3) at Xmas, coat w red & green sugar sprinkles instead of sugar & cinnamon; (4) Use bread flour instead of all purpose flour & ALWAYS sift it; (5) NEVER substitute Crisco, butter or Vegetable Oil for the lard. Notes: #2 - I don't like licorice but love these cookies. By using anise liquid instead of seeds, the taste spreads thru the cookie & isn't as overpowering! Even my Mexican family prefers them over my grandmother's own recipe with anise seeds! #4 -- Bread flour helps keep the cookie light like shortbread instead of dense & heavy. I have used wheat flour & it doesn't change flavor just texture. Don't forget to sift the flour as this too helps keep them light & flaky. #5 -- I know I know, the lard has 10,000 calories & it's all fat! But, the cookie is supposed to be flaky & a light shortbread consistency; you lose that texture with other shortenings & they become heavy & dense. I try to eat healthy & use Canola butter, wheat flour, splenda in recipes but this isn't one of them that works with substitutes. Eat them once or twice a year guilt free then get on the bike & do some cardio. Trust me, after 46 years of eating these cookies, you won't regret the indulgence!
—CiaoHound
