Mexican holiday cookies. Bizcochos 2 cups lard (do not substute)* 2 cups granulated sugar, divided use 2 large egg yolks 5 cups all-purpose flour 3 tablespoons cinnamon, divided use 1 tablespoon anise seeds 1 cup sweet wine or any fruit juice Cream lard in a large mixing bowl; gradually add 1 cup sugar, beating until light and fluffy. Add egg yolks, mixing well. Combine flour,1 tablespoon cinnamon and anise in a large mixing bowl; stir well. Gradually add to creamed mixture alternately with the wine, beginning and ending with flour mixture. Divide dough into fourths. cover and chill at least 1 hour. Roll each portion of dough to 1/2-inch thickness on a lightly floured surface. Cut into assorted shapes. Place on greased baking sheets. Bake at 350*F (175*C) for 12 minutes or until edges are lightly browned. Cool slightly on the baking sheets. Combine remaining 1 cup sugar and 2 tablespoons cinnamon in a small mixing bowl; dredge warm cookies in mixture. Cool completely on wire racks or paper towels. Store in airtight containers. Makes about 6 dozen cookies. *For authenticity in flavor, use lard not shortening
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