"Secrets to Cooking TexMex"

MEXICAN COOKIES
(Reposteria)

Ingredients:

1 cinnamon stick, broken into pieces
5 cups flour
2 cups sugar
3 teaspoons baking powder
1/2 teaspoon baking soda
pinch of salt
2 eggs, beaten
1 teaspoon vanilla
2 cups shortening, softened
cinnamon sugar, for top of cookies

Directions:
Preheat oven to 350 degrees F.

In a skillet, roast broken cinnamon stick. In a large mixing bowl, combine
the roasted cinnamon, flour sugar, baking powder, baking soda and salt.

Mix thoroughly, then add the beaten eggs and vanilla to the flour mixture
and blend thoroughly. Add the softened shortening to the flour mixture
and mix dough with your hands until well blended.

Dough should not stick to your hands. Shape dough into grape-size balls.
Slash a cross-shaped pattern on top of each cookie and place on cookie sheet.

Bake 12-15 minutes until golden brown. Let cool partially before removing
from the cookie sheet. Dip the top of the cookies into cinnamon sugar while
cookie are still warm.

Yield: about 115 cookies.

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