Mexican Sugar Cookies
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- 6 c flour
- 1 tablespoon baking powder
- 1/2 t cream of tartar
- 1/2 t salt
- 2 1/2 c shortening
- 1 c sugar
- 1 t ground anise seed
- 2 eggs
- 1/4 c orange juice
- 1 c sugar
- 3 tablespoons cinnamon
1In a medium bowl combine flour, baking powder, salt and cream of tartar. Set aside
2In a seperate bowl, On medium speed beat together shortening, sugar and anise seeduntil nice and creamy. Add eggs to this one at a time being sure to beat after each addition. Now add orange juice and beat until mixture is fluffy.
3Gradually add flour mixture to this beating to form a dough.
4On a floured surface knead the dough. Seperate dough into two and wrap each half in plastic wrap and refrigerate for about a half an hour.
5Line a cookie sheet with parchment paper.
6Roll out one of the dough sections at a time to about a 1/2 an inch thick. Using cookie cutters or a glass, cut out shapes.
7Bake cookies in 350 degree preheated oven for 6 to 8 minutes. Cookies should be golden.
8Mix sugar and cinnamon and dip very warm cookies into this. Then cool cookies on wire racks
9Repeat process with remaining dough until all dough has been used.