These traditional Mexican cookies must be made with lard to have the right consistency. There’s nothing like a crisp-tender spicy bizcocho. Cut them into different shapes for the kids or just use a round cutter.Source unknown
Position a rack in the upper and lower thirds of the oven and preheat to 350. In mixer whip the lard til it is light and creamy. Beat in sugar, sherry and orange juice. Beat in egg yolks and then the flour. Roll dough out between layers of waxed paper to a thickness of 1/2 inch. Cut out cookies, transferring them to ungreased baking sheets. Bake them 12 to 15 minutes, exchanging the position of the sheets on their racks from top to bottom and from front to back at the halfway point til the cookies are crisp and lightly colored. For coating, mix sugar, cinnamon and cloves in a wide shallow dish (like a pie plate). Carefully dredge the cookies in the spiced sugar while they are warm. Cool completely on a rack. Store at room temperature in airtight tins. Makes about 2 dozen.