This cookie is traditional in Taos, New Mexico. This particular recipe was given to me by my mother, Margaret Miera Romero.
INGREDIENTS (for 1 servings):
- 6 cups all-purpose flour
- 1/4 teaspoon salt
- 3 teaspoons baking powder
- 2 cups shortening
- 1 1/2 cups white sugar
- 2 teaspoons anise seed
- 2 eggs
- 1/4 cup brandy
- 1/4 cup white sugar
- 1 teaspoon ground cinnamon
PREPARATION:
Sift flour with baking powder and salt. Cream shortening with sugar and anise seeds until fluffy. Beat in eggs one at a time. Mix in flour and brandy until well blended.
Turn dough out on a floured board and pat or roll to 1/4 or 1/2 inch thickness. Cut into shapes (the fleur-de-lys is traditional).
Dust with a mixture of 1/4 cup sugar and 1 tsp cinnamon.
Bake at 350 degrees F (180 degrees C) 10 - 12 minutes or until golden brown.