Save on Pinterest

Mexican Cinnamon Cookies

My extended family shares a meal every Sunday. The aunts and uncles take turns bringing everything from main dishes to desserts like this traditional Mexican cinnamon cookie called reganadas. —Adan Franco, Milwaukee, Wisconsin
  • Total Time
    Prep: 25 min. + standing Bake: 10 min./batch
  • Makes
    12 dozen

Ingredients

  • 1 large egg, separated
  • 2 cups lard
  • 4 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1-1/2 teaspoons ground cinnamon
  • Dash salt
  • 3/4 cup sugar
  • COATING:
  • 2/3 cup sugar
  • 4 teaspoons ground cinnamon
  • Confectioners' sugar, optional

Directions

  • Place egg white in a small bowl; let stand at room temperature 30 minutes.
  • Preheat oven to 375°. In a large bowl, beat lard until creamy. In another bowl, whisk flour, baking powder, cinnamon and salt; gradually beat into lard.
  • Beat egg white on high speed until stiff peaks form. Gently whisk in sugar and egg yolk. Gradually beat into lard mixture. Turn onto a lightly floured surface; knead gently 8-10 times.
  • Divide dough into 6 portions. On a lightly floured surface, roll each portion into a 24-in.-long rope; cut diagonally into 1-in. pieces. Place 1 in. apart on ungreased baking sheets. Bake 8-10 minutes or until edges are light brown. Cool on pans 2 minutes.
  • In a small bowl, mix sugar and cinnamon. Roll warm cookies in cinnamon sugar mixture or confectioners' sugar. Cool on wire racks.
Nutrition Facts
1 cookie: 47 calories, 3g fat (1g saturated fat), 4mg cholesterol, 10mg sodium, 5g carbohydrate (2g sugars, 0 fiber), 0 protein.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication.

Recommended Video