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Recipe1M+
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Individual cups for perfectly shaped poached eggs
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
Pure leaf lard — flakiest pie crust, traditional frying, tamales
Crank sifter aerates flour — lighter cakes, even cocoa dusting
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Individual cups for perfectly shaped poached eggs
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
Pure leaf lard — flakiest pie crust, traditional frying, tamales
Crank sifter aerates flour — lighter cakes, even cocoa dusting
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preheat your oven to 350 degrees f. in a mixing bowl, cream 2/3 cup of sugar and lard. add egg and blend thoroughly. stir in the flour, baking powder, vanilla, and anise seed, blending thoroughly. gradually add milk until a stiff dough is formed. mix in the pinon nuts. roll the dough out on a lightly floured board to 1/2 inch thickness. cut into 2 inch cookies with a cookie cutter. sprinkle the tops with mixture of the remaining sugar and cinnamon. bake the cookies on a well greased baking sheet for about 15 minutes or until golden. cool on a rack. makes 2 dozen two inch cookies.