![]() ![]() Store in a cool-dry place or freeze for up to six months. Remove from oven, and immediately dip in cinnamon-sugar again, dipping them while they are warm is key to getting the cinnamon sugar to stick. Bake for 10-15 minutes until the bottom of the cookies are brown and the tops are golden. To ensure all cookies bake evenly, bake each shape cookie in batches of alike shapes and sizes. Dip one side of each cookie into cinnamon-sugar mixture and place on cookie sheet sugar side up. Roll out the dough with a liberally floured rolling pin on a liberally floured surface 1/8 inch thick. The next day preheat the oven to 350 degrees. ![]() Using a hand mixer or stand mixer, beat until well combined. In a large bowl, add eggs, baking powder and lard. Refrigerate overnight so the dough becomes firm and manegable. Strain the mixture into a small bowl, removing any larger pieces of cinnamon sticks. If the dough is too dry add more wine a teaspoon at a time, if it is too sticky add more flour a teaspoon at a time.ĭivide the dough into three large balls and wrap in plastic wrap. Knead well with your hands until dough sticks together, it should be slightly sticky but able to form a firm dough ball. In a separate bowl sift together the flour, baking powder and salt. In a separate bowl beat the eggs and anise, add to the lard/sugar mixture. Sweet Freedom Gluten-Free Chocolate Chip Cookiesġ/2 cup sweet white wine (plus a 1/4 extra if needed)Ĭream together the lard and 1 1/2 cups sugar.And they’re just perfect for an afternoon snack with a cup of coffee. While not exactly flashy in appearance, they will impress after one bite.These aren’t quite as dusty as Polverones, but they are ethereally light and delicious, nonetheless. The combo of cinnamon and vanilla goes a long way, and that hefty proportion of butter does its job for the texture. The coating is interesting because it’s made with the usual sugar and cinnamon as well as grated chocolate, which melts onto the shell of the cookie and adds some color, but not a whole lot of chocolate flavor.Mix in flour and salt until it forms a stiff dough. If you’re a collector or just want a good Texas cookbook, I hightly recommend. Ingredients Cream butter, powdered sugar, and vanilla together. Speaking of which, Stop and Smell the Rosemary is a very classic Texas/Austin cookbook and its recipes have withstood the test of time. I’ve made a few modifications over the years so my version isn’t exactly the same, but that’s where I discovered the original. The original recipe is based on one from the Houston Junior League’s Stop and Smell the Rosemary: Recipes and Traditions to Remember.
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