Recipe by Chef Otaktay
yummy cookies that will satisfy anyone at the rez or in your home:) its very good and delicious to try anytime :)
Top Review by Doug S.
These sound good, but I am not sure how they could be indigenous Native American since flour was rarely used, and they would not have access to cinnamon or anise. I wonder if a more accurate version would include corn meal and fennel?
- 2⁄3 cup sugar, plus
- 1⁄4 cup sugar
- 2⁄3 cup lard or 2⁄3 cup vegetable shortening
- 1 egg
- 2 cups unbleached flour, sifted
- 4 1⁄2 teaspoons baking powder
- 1⁄2 teaspoon vanilla extract
- 1⁄2 teaspoon anise seed
- 1⁄3 cup milk
- 1⁄2 cup pine nuts, chopped
- 1 teaspoon ground cinnamon
Directions See How It's Made
- Preheat your oven to 350º F.
- In a mixing bowl, cream 2/3 cup of sugar and lard.
- Add egg and blend thoroughly.
- Stir in the flour, baking powder, vanilla, and anise seed, blending thoroughly.
- Gradually add milk until a stiff dough is formed.
- Mix in the pinon nuts.
- Roll the dough out on a lightly floured board to 1/2 inch thickness.
- Cut into 2 inch cookies with a cookie cutter.
- Sprinkle the tops with mixture of the remaining sugar and cinnamon.
- Bake the cookies on a well greased baking sheet for about 15 minutes or until golden.
- Cool on a rack.
- Makes 2 dozen two inch cookies.