Mexican Cinnamon Cookies

 Mexican cinnamon cookies also known as Galletas De Canela are soft and light.   I love the cinnamon sugar on it.  Many on them have anise in them, but if you don't care for licorice taste, you may want to omit it

MEXICAN CINNAMON COOKIES

(makes 3 dozen)

Cookie Ingredients:

*1 1/2 cups lard

*1 1/2 cups granulated sugar

*4 large eggs 

*zest from 1 orange 

*4 cups all-purpose flour

*1/2 teaspoon baking powder

*1/4 teaspoon salt

*1/4 teaspoon anise seeds (optional)

Topping Ingredients:

*1 cup granulated sugar

*1 1/2 tablespoons ground cinnamon

Directions:

~In a large mixing bowl, cream lard and sugar. 

~Mix in eggs and orange zest, blend until well mixed.

~Add flour, baking powder, salt, and anise seeds.

~Mix and knead dough until you can form a smooth ball out of it, about 3 or 4 minutes.

~Place dough into a large zip-loc bag and seal.

~Refrigerate for at least 2 hours.

~Preheat oven to 350 degrees.

~Remove dough from refrigerator.

~You can roll out dough and cut into shapes, or break off walnut size pieces and roll it into a ball.

~Place on cookie sheet and flatten slightly.

~Bake for 12 to 15 minutes.

~In a small bowl, mix topping ingredients together

~Remove from oven and allow too cool slightly (just enough to handle the cookie).

~Dip cookies in bowl of cinnamon sugar, coating both the front and back.

~Gently shake off any excess cinnamon sugar.

~Cool on a cooling rack.