Bizcochos (Mexican Holiday Cookies)

Yes these are made with lard and no there is no substitute. In authentic Mexican cooking, lard, not shortening, is used. This recipe comes from Seasoned with Sun the El Paso Junior League Cookbook. A co-worker asked me for the recipe and I realized that it wasn't posted anywhere.

• Ready In: 30 mins
• Yields: 8-10 dozen

Ingredients

• 2  cups  lard (no substitute)
• 1  cup sweet wine or 1  cup  any  fruit juice
• 2  cups sugar, divided
• 1  tablespoon cinnamon
• 1  tablespoon anise seed
• 2  egg yolks
• 3  cups all-purpose flour
• 4  teaspoons cinnamon

Directions

1. Preheat oven to 350 degrees.
2. Beat the lard until creamy.
3. Mix the wine or fruit juice with 1 cup of sugar, 1 tablespoon cinnamon and anise seeds; add to lard and mix with a wooden spoon.
4. Add the egg yolks; mixing well.
5. Add enough flour to make soft dough; roll out to 1/2-inch thick and cut in desired shapes and place on greased cookie sheet.
6. Bake 15 minutes; checking often to prevent burning.
7. Mix the remaining 1 cup of sugar and 4 teaspoons cinnamon; dredge cookies in the cinnamon sugar mixture while still warm.