December 22nd, 2004

Bright Eyes

My brother posted this tonight, but for those of you who don't read his LJ... is our favorite holiday cookie recipe in my family. It's a Mexican Christmas cookie, not very sweet, but with a distinct flavor (thanks to the anise seed and amaretto).


4 cups flour
3 tsp. baking powder
1/2 tsp. salt
2 eggs
1 cup shortening or vegetable oil
1 cup sugar
2 tsp. anise seed
1/2 cup water (add as needed) or 1/4 cup amaretto and 1/4 cup orange juice (highly recommended!!!)

Cream shortening and sugar. Add eggs and mix well. (Or mix oil, sugar, and eggs.) Sift together dry ingredients and alternate with liquid until ready to roll.

Roll the dough to about 3/16" thick. Sometimes we use holiday shape cookie cutters, but these cookies bake the best as plain, round cookies about 2" in diameter. Dad generally uses a small juice glass as a cookie cutter.

Bake on 350 to 375, 10-15 minutes. Sprinkle baked cookies with cinnamon and sugar (we use powdered in my family, but traditionally granulated sugar is used) while they are still hot.

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