Mexican Cinnamon Sugar Cookies Recipes

Steps:

• Place egg white in a small bowl; let stand at room temperature 30 minutes., Preheat oven to 375°. In a large bowl, beat lard until creamy. In another bowl, whisk flour, baking powder, cinnamon and salt; gradually beat into lard., Beat egg white on high speed until stiff peaks form. Gently whisk in sugar and egg yolk. Gradually beat into lard mixture. Turn onto a lightly floured surface; knead gently 8-10 times., Divide dough into 6 portions. On a lightly floured surface, roll each portion into a 24-in.-long rope; cut diagonally into 1-in. pieces. Place 1 in. apart on ungreased baking sheets. Bake 8-10 minutes or until edges are light brown. Cool on pans 2 minutes., In a small bowl, mix sugar and cinnamon. Roll warm cookies in cinnamon sugar mixture or confectioners' sugar. Cool on wire racks.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a medium bowl, cream together 1/2 cup confectioners' sugar and butter until smooth. Stir in vanilla. Combine flour, salt, and 1/2 teaspoon of cinnamon; stir into the creamed mixture to form a stiff dough. Shape dough into 1 inch balls. Mix together 1 cup confectioners' sugar and 1 teaspoon cinnamon; roll balls in cinnamon mixture.
• Bake for 15 to 20 minutes in preheated oven, or until nicely browned. Cool cookies on wire racks.

Steps:

• Sift or stir together in a bowl the flour, salt, baking powder and cinnamon (or anise seed), and set aside. In a medium bowl beat the vegetable shortening or lard with a mixer until light. Slowly beat in the 3/4 cup sugar until light. Beat in the egg and 1 tablespoon brandy or milk, mixing until light and fluffy. Slowly beat in the flour mixture. If it becomes too stiff to mix, stir in 1 tablespoon more brandy or milk until dough holds together and is semi-firm and can be shaped into logs. If it is too stiff, the logs will not hold together. If too soft, the logs will not hold their shape. In a small bowl stir together the cinnamon sugar mixture and set aside. On a lightly floured surface or pastry board knead the dough briefly until it holds together without cracking or breaking apart. Divide the dough into 2 equal parts. Return 1 part to the bowl. On the lightly floured surface shape the other piece of dough into a log, and with the palms of the hands roll it back and forth until it is about 12-inches long. With a sharp knife cut the log into fourths, then cut each fourth into 5 slices. Roll each slice in cinnamon sugar mixture and place on an ungreased cookie sheet. Place slices about 1 1/2-inch to 2-inches apart. Place cookie sheet in a preheated 350°F oven, and bake until done, about 9 to 10 minutes. Cookies should not be over baked or browned. Remove from oven, and while cookies are still warm, roll each cookie again in the cinnamon sugar and place on a wire rack to cool. Repeat the above process for the other piece of dough. You can probably do this while the first cookie sheet is baking. After all cookies have cooled, store them in a covered container or in a zip-lock bag. CINNAMON NOTE: This is the mild Mexican cinnamon, canela. It you use a strong flavored variety, i.e. Vietnamese cinnamon, decrease the amount, or the flavor could be overwhelming.

Steps:

• In a microwave, melt butter and chocolate; stir until smooth. Beat in brown sugar and corn syrup until blended. Beat in egg. In another bowl, whisk flour, baking soda, spicy chocolate cinnamon sugar and salt; gradually beat into brown sugar mixture. Refrigerate, covered, until firm, about 1 hour., Preheat oven to 350°. In a shallow bowl, mix confectioners' sugar and cinnamon. Shape dough into 1-1/2-in. balls; roll in confectioners' sugar mixture. Place 2 in. apart on greased baking sheets. , Bake until cookies are set and tops are cracked, 10-12 minutes. Cool on pans 2 minutes. Remove to wire racks to finish cooling.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat shortening until light and fluffy. Add one cup sugar, and anise seed. Mix until creamy. Add eggs and mix well. Add flour, baking power, cream of tartar, salt and orange juice. Mix well.
• Knead dough until smooth. On lightly floured surface, roll to 1/2 inch thick. Cut using cookie cutter into different shapes. Bake until light brown, 5 - 8 minutes. Roll cookies in mixture of 1 cup sugar and 3 tablespoons of cinnamon while still warm.