Category : International Cuisine
Author : Marco
Hits : 3526
Date : 15/10/2004
6 cups flour 1/4 teaspoon salt 3 teaspoons baking powder 2 cups lard or shortening 1 1/2 cups plus 1/4 cup sugar 2 teaspoons anise seeds 2 eggs 1/4 cup brandy 1 tablespoon cinnamon
Sift together flour, salt and baking powder and set aside. Cream lard and 1 1/2 cups sugar by beating in bowl until light and fluffy. Add anise seeds and beat in eggs, 1 at a time. Beat in brandy. Add flour mixture and beat until dough pulls cleanly away from sides of work bowl, about 1 minute. Chill 1 hour. Combine remaining 1/4 cup sugar and cinnamon and set aside. Remove from refrigerator at least 30 minutes before rolling out. Roll out 1/4 to 1/2 inch thick on lightly floured board and cut in desired shapes (fleurs-de-lis are traditional). Transfer to ungreased baking sheet, dust with cinnamon sugar and bake at 350 degrees until lightly browned, about 10 minutes. Yields 6 dozen cookies.
Do not store potatoes in the refrigerator. Refrigeration converts the starch in potatoes to sugar which will cause the potato to darken when cooked.
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