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Mexican Cinnamon Cookies

TOTAL TIME: Prep: 25 min. + standing Bake: 10 min./batch YIELD: 12 dozen.
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

Ingredients

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

Directions

  • 1. 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.
  • 2. In a small bowl, 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.
  • 3. 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.
  • 4. For the coating, 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.

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