My extended family shares a meal every Sunday. The aunts and uncles take turns bringing everything from main dishes to desserts like this traditional Mexican cinnamon cookie called reganadas. —Adan Franco, Milwaukee, Wisconsin
Mexican Cinnamon Cookies
Mexican Cinnamon Cookies
Prep Time
25 min
Cook Time
10 min
Yield
12 dozen
Ingredients
- 2 cups lard, room temperature
- 4 cups all-purpose flour
- 3 teaspoons baking powder
- 1-1/2 teaspoons ground cinnamon
- Dash salt
- 1 large egg, separated, room temperature
- 3/4 cup sugar
- COATING:
- 2/3 cup sugar
- 4 teaspoons ground cinnamon
- Confectioners' sugar, optional
Directions
- 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.
- In a small bowl, 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.
- For the coating, in a small bowl, mix sugar and cinnamon. Roll warm cookies in cinnamon sugar mixture or confectioners' sugar. Cool on wire racks.
Nutrition Facts
1 cookie: 47 calories, 3g fat (1g saturated fat), 4mg cholesterol, 10mg sodium, 5g carbohydrate (2g sugars, 0 fiber), 0 protein.
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