Things You'll Need:
- 1 1/3 cups lard or vegetable shortening
- 1 1/3 cups plus 1/2 cup granulated sugar
- 2 large eggs
- 3 tbsp. baking powder
- 4 cups unbleached flour, sifted
- 1 tsp. anise seed
- 1 tsp. vanilla extract
- 2/3 cup milk
- 1 cup pinion nuts, chopped
- 2 tsp. ground cinnamon
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Step 1
Preheat the oven to 350 degrees F.
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Step 2
Cream 1 1/3 cups sugar with the vegetable shortening or the lard. To do this, mix the ingredients well with a spoon in a large mixing bowl.
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Step 3
Add the eggs to the mixture from Step 2.
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Step 4
Stir in the baking powder, unbleached flour, anise seed and vanilla extract to the mixing bowl. Be sure to combine the ingredients thoroughly.
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Step 5
Pour the milk slowly into the mixing bowl and stir. You will want to form a thick, non-sticky dough.
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Step 6
Mix the chopped pinion nuts into the dough. Stir to combine.
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Step 7
Roll out the Pueblo feast day cookie dough with a rolling pin on a floured surface. to approximately a 1/2-inch thickness.
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Step 8
Use a round cookie cutter to cut the dough into 2-inch circle shaped cookies.
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Step 9
Place the cookies on a greased baking sheet.
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Step 10
Combine the cinnamon with the remaining 1/2 cup sugar in a small bowl.
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Step 11
Sprinkle the cinnamon and sugar mixture over the tops of the cookies.
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Step 12
Bake the cookies in the oven for approximately 15 minutes or until the Pueblo feast day cookies have a golden brown appearance.
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Step 13
Remove the cookies from the baking sheet with a spatula and allow them to cool completely on a wire cooling rack.
