Spanish cookies

Yield: 1 Servings

Measure Ingredient
1 teaspoon Cinnamon
1 tablespoon Toasted sesame seeds
½ cup Blanched toasted almonds
1½ cup Sugar
9 cups Flour
1 pounds Lard
2 tablespoons Grated lemon rind
2 Eggs
¼ cup Sugar
¼ cup Orange juice

Place the cinnamon, sesame seeds & almonds in a food mill or blender & grind until fine. Pour the powdered mixture into a large bowl. Mix in the sugar & flour. Cut in lard with a pastry blender. Add lemon rind & mix well. Turn the dough onto a floured board & knead for 5 minutes. Divide dough in half. Line 2 baking sheets with waxed paper & roll out each piece of dough ½" thick on the baking sheets. Score the tops in 1*2" rectangles & bake for 20 minutes in 325 oven. Beat eggs, sugar & orange juice together. Liberally brush on top of cookies with the orange glaze. Bake for another 10 minutes. Cool slightly then break along the score lines. Cookies will keep for 2 weeks if stored in airtight tin.

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