Category Archives: Cookie

Cookies, Cookies, Cookies!

Hello Friends!  How is your holiday baking going? Are you up to your elbows in flour and sugar? Or have you just started thinking about what you’d like to make?  Either way, we’ve got some StateEats sweets for you.

If peanut butter is your thing (and if not, why isn’t it??) check out  these Peanut Butter Buckeyes. These scrumptious morsels of

Peanut Butter Buckeyes - Ohio

peanut butter and chocolate are always a sure-fire winner. We   guarantee they will be snapped up quickly.

If you love cinnamon, you might want to make New Mexico’s state cookie, the Biscochito. In the Spanish culture, these cookies are

Biscochitos - New Mexico

often served after Las Posadas, where actors reenact Mary and Joseph looking for shelter for the birth of the Christ child.

If you enjoy yeasted cookies, check out Czech Kolaches. These take a little longer to make as you need to wait for the dough to rise but

Czeck Kolaches - South Dakota

they are so worth the time. Great with a cuppa tea while you write out your holiday cards.

If you favor cutesy cookies that resemble objects found in nature, then Nutmeg Log Cookies with Eggnog Icing are for you.  You can’t

Nutmeg Log Cookies with Eggnog Icing

beat the holiday flavors here of nutmeg and eggnog and your house will smell amazing as these bake.

Finally, if you have a gluten intolerance, and you still want something sweet for the holidays, try our Maple Cinnamon Walnut Meringues.

Maple Cinnamon Walnut Meringues - Vermont

Made with egg whites, maple syrup and some nuts and spices, these cookies are left in the oven overnight (with the oven off!) until crisp.

Enjoy and Happy Holidays!

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Homemade Oatmeal Sandwiches – Tennessee

One of the country’s most iconic brands is Little Debbie snacks and one of its best- selling varieties is the Oatmeal Cream Pie. Founder O.D. McKee started his operation selling snack cakes out of the back

Oatmeal Sandwich cookie

 

of his car during the Depression. They later moved the operation into a bakery, but the business didn’t really take off until 1960 when they began selling family packs with the image of granddaughter Debbie on the box. Based in Collegedale, Tennessee, this family-run company has sold 157 billion snack cakes since that time.

This recipe is a super close recreation of their most famous variety of snack cake. There are quite a few ingredients but the cookies come together fairly quickly. Watch your baking time as you want the cookie to remain soft rather than crunchy.

Believe it or not, Nashville is home to a full-sized replica of Athens’ Parthenon. Originally built for Tennessee’s 1897 Centennial Exhibition, the building now serves as Nashville’s art museum. Don’t miss 42-foot sculpture of Greek goddess Athena inside.

 

Homemade Oatmeal Sandwiches

  • Servings: 15 sandwiches
  • Difficulty: easy
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Ingredients

  • 1 cup old fashioned oats, whizzed in food processor
  • 1 ¾ cups flour
  • 2 tablespoons cocoa powder
  • 1 ½ teaspoons cornstarch
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 3/4 teaspoon cinnamon
  • 1/2 cup butter, room temperature
  • 1/2 cup shortening
  • 1 ¼ cups sugar
  • 2 tablespoons molasses
  • 2 eggs
  • 1 teaspoon vanilla
  • Marshmallow cream (for filling)

Instructions

In a medium mixing bowl, combine all dry ingredients (oats through cinnamon). Set aside. In the bowl of a stand mixer, using the paddle attachment, cream together the butter, shortening, sugar and molasses until light and fluffy. Add eggs, and then vanilla. Gradually add in dry ingredients. Mix until just combined. Line baking sheets with parchment paper or silpat. Place about 2 tablespoons of dough per cookie (for 30 cookies), leaving 2-3 inches of space between cookies to allow for spreading. Bake at 350 degrees for 8-10 minutes (do not over bake). Let sit for 2-3 minutes before removing to a wire rack to completely cool.

To assemble into sandwiches, spread approximately 2 tablespoons marshmallow cream on one cookie. Place another cookie on top.

Maple Cinnamon Walnut Meringues – Vermont

Vermont leads the states in producing maple syrup and the Green Mountain State also has designated your favorite pancake topping

Maple Cinnamon Walnut Meringues - Vermontas the official state flavor. Early spring is sugaring time in the state; the warmer days and still-cool nights cause the maple sap to flow.

We loved the flavors of this meringue cookie. Because there is no flour, this recipe is ideal for those avoiding gluten but who still want Maple Cinnamon Walnut Meringue - Vermont something sweet after dinner. Don’t be intimated by the amount of time these take, most of it is hands off. You then leave the meringues in the oven overnight until they get crunchy.

 If you want to see how maple syrup gets made, check out the Open House Weekend, March 24-25, 2018, when sugarhouses across the state give tours, demos and samples.

Maple Cinnamon Walnut Meringues

  • Servings: 12-24
  • Difficulty: easy
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Ingredients

  • 4 egg whites
  • 3/4 cup maple syrup
  • 1/4 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 cup chopped walnuts
  • Salt for topping
  • Cinnamon for topping

Instructions

In the bowl of a stand mixer, add egg whites, maple syrup, cream of tartar and salt. With the whisk attachment and on medium high speed, whip ingredients for 5-7 minutes or until meringue is firm and glossy and can hold its shape. With a wooden spoon, gently fold in cinnamon, taking care not to break up the egg whites.

On a two baking sheets lined with parchment paper, portion out the meringues (recipe will make 24 small or 12 large meringues). Top each meringue with chopped walnuts, then dust with additional cinnamon and a pinch of salt.

Bake at 200 degrees for 2 hours, rotating the baking sheets occasionally. At this point, the meringues will still be a bit soft. Turn off oven and let them remain inside, preferably overnight or until meringues are crunchy.

Czech Kolaches – South Dakota

We’ve talked before about how kuchen is South Dakota’s official state dessert, but you might not be aware the close runner-up were kolaches (koh-LAH-chees). This tasty pastry was brought to the

Czeck Kolaches - South Dakota

Mount Rushmore State from immigrating Czechs around the middle of the 19th century to the southern part of the state. In fact, tiny Tabor (population 413), holds Czech Days every year and kolaches are a huge draw.

Kolaches can be made with a variety of fillings including cream cheese, poppy seed, prune and even savory elements like sausage and cabbage. We tried our hand at apricot and cherry as we thought those were the real crowd pleasers and we were not disappointed. Great with a cup of coffee or tea, we found ourselves sneaking just one more . . . and then another.

If spelunking is your thing, check out Wind Cave National Park, located in the southern part of the Black Hills National Forest. With over 143 miles of winding passageways under only 1.2 square mile of surface area, and housing a unique cave formation known as boxwork, this cave system is not to be missed.

Czech Kolaches

  • Servings: 24 pieces
  • Difficulty: moderate
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Ingredients

For Pastry:

  • 1¼ cup warm milk, divided
  • 1 package yeast
  • 1 tablespoon sugar
  • 3 ¼ cups all purpose flour, divided
  • 6 tablespoons butter, softened
  • 1 large egg
  • 1 teaspoon lemon zest

For Apricot Filling (enough for half of recipe):

  • 1 cup dried apricots
  • 1/2 cup orange juice
  • 1/4 cup sugar
  • 1 tablespoon dark rum

For Cherry Filling (enough for half of recipe):

  • ¾ cup cherry juice
  • 1/4 cup sugar
  • 1/8 cup cornstarch
  • 2 cups frozen cherries, thawed

Instructions

To make pastry: In the bowl of a stand mixer, combine ¼ cup milk, sugar, yeast and ¼ cup flour. Let stand for 15 minutes or until mixture becomes frothy. Add remaining flour and milk, then butter, egg and lemon zest. Mix with a dough hook on low speed until a smooth dough is formed, about 4 minutes. Cover with a tea towel and let rise, 1 1/2 to 2 hours.

To make fillings: While you are waiting for the pastry to rise, make the fillings. For the apricot, in a small sauce pan, add orange juice and dried apricots. Let simmer for 30 minutes or until apricots are very soft. Remove from heat and add sugar. Let cool. Add to bowl of food processor, along with rum and process until well combined. Transfer to a clean bowl and put in fridge to allow to chill.

For the cherry filling, in a small saucepan add cherry juice, sugar and cornstarch. Cook over medium heat until mixture is thick and bubbling. Remove from heat. Add cherries. Transfer to a clean bowl and put in fridge to allow to chill.

To assemble kolaches: Punch down dough. Divide dough into 24 equal pieces. Shape with hands into flattened balls. Place dough on baking sheets lined with parchment paper approximately 1 inch apart. Cover with tea towels and let rise until puffed, about 35-45 minutes. With your fingers, make a deep indentation in the center of the ball leaving a generous lip so the filling does not ooze out. Drop mounded tablespoons of filling in the center of each pastry. Bake at 350 degrees for 12-15 minutes or until pastry is golden brown.

 

Nutmeg Log Cookies with Eggnog Icing – Connecticut

Connecticut’s unofficial nickname is the Nutmeg State. This comes from the alleged practice, in the 18th and 19th centuries, of shrewd Yankee peddlers who sold unsuspecting customers wooden nutmegs instead of real ones. Then again, some claim that certain less

Nutmeg Log Cookies with Eggnog Icing

culinary-inclined customers might not have realized that whole nutmeg (which indeed looks like a little wooden bead) needed to be grated to be used. Swindlers or not, the moniker stuck.

We consider ourselves to be cookie connoisseurs but we had never even heard of these Nutmeg Logs until a few weeks ago. They use a generous amount of nutmeg and make your house smell like all kinds of Christmas when you bake them. And nothing goes better with nutmeg than eggnog, thus the eggnog icing. The fun part is running the fork tines over the icing before it sets to create a log effect.

Visit the Mark Twain house in Hartford, a terrific example of American High Gothic style, where Twain lived from 1874 to 1891. One writer has described this house as “part steamboat, part medieval fortress and part cuckoo clock.”

Nutmeg Log Cookies with Eggnog Icing

  • Servings: 3 dozen
  • Difficulty: moderate
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Ingredients

For cookies:

  • 1 cup butter, softened
  • 3/4 cup sugar
  • 1 egg
  • 1 teaspoon nutmeg
  • 2 ½ cups all-purpose flour

For icing:

  • 1/4 cup butter, softened
  • 2 3/4 cups confectioners sugar
  • 1 teaspoon vanilla extract
  • 1-2 tablespoons eggnog
  • Ground nutmeg for topping

Instructions

For the cookies:

In the bowl of the electric mixer, add butter and sugar. Mix on medium speed until fluffy and light. Add egg and nutmeg. Mix until just combined. Add flour. Mix until incorporated. Take batter and divide into thirds. On a lightly floured surface, form dough into three logs approximately ½ inch in diameter. Cut each log into 3 inch pieces. Place on baking sheet lined with parchment paper. Bake at 350 degrees for 12 minutes or until cookies just begin to brown.

For the icing:

In the bowl of an electric mixer, add butter and confectioner’s sugar. Mix on medium speed. Add vanilla, then 1 tablespoon eggnog. If icing is too thick, add another tablespoon of eggnog until desired consistency is reached.

Once cookies are completely cooled, spread icing on cookies. Run the tines of a fork over the icing to make the “log.” Top with grated nutmeg. Let icing set before packaging cookies.

Black and White Cookies – New York

The Black and White Cookie is to New York as Jambalaya is to Louisiana. Both dishes are synonymous with a place — which, come to think of it, is kind of the point of this blog. Made famous by the

Black and White Cookies - New York

Seinfeld episode where Jerry and Elaine go to a bakery for a chocolate babka (we’ll have to do a post on that one someday), this cookie features a delectable vanilla-lemon base, iced half with chocolate and half with vanilla. Several years ago, we traveled to New York City in search of the perfect Black and White Cookie. We found a lot of terrible ones. They can’t be shrink wrapped in cellophane. They can’t be stale. The base must be more cake-like than cookie. And the icing must remain soft rather than hard and crunchy.

We found a recipe from Deb at Smitten Kitchen that we slightly adapted that fits the bill on all accounts. The batter for these cookies is more like cake batter. Black and White Cookie batterThe addition of cake flour and baking powder gives these cookies some loft. Because they are more cake than cookie, these will go stale quickly so we challenge you to finish them within a few days or pop them in the freezer for the next time you need a Black and White fix. As for eating them, we’re with Jerry, each bite has to have a little of both flavors. “Look to the cookie!”

NYC’s Wine and Food Festival takes place October 13-16, 2016, featuring tastings, celebrity chefs, hands-on classes, demos, and seminars.

Black and White Cookie

  • Servings: 2 dozen
  • Difficulty: moderate
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Recipe credit: Adapted from Smitten Kitchen

Ingredients

For cookies:

  • 2 ½ cups cake flour
  • 2 ½ cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 ¾ cup sugar
  • 1 cup unsalted butter
  • 4 large eggs
  • 1 ½ cups milk
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon lemon extract

For icing:

  • 3 cups confectioners sugar
  • 2 tablespoons light corn syrup
  • 3 teaspoons fresh lemon juice
  • 1/2 teaspoon vanilla extract
  • 2-4 tablespoons hot water
  • 1/2 cup unsweetened Dutch process cocoa powder

Instructions

To make cookies: In a medium mixing bowl, combine flours, baking powder and salt. Set aside. In the bowl of a stand mixer with the paddle attachment, cream butter and sugar together until light yellow. Add eggs, one at a time, then extracts. Add one third of the flour mixture. Beat just until incorporated. Scrape down sides of bowl. Add next third, then scrape down sides of bowl. Add final third and then scrape down sides of bowl. Scoop batter onto baking sheets lined with parchment paper. Bake at 350 degrees for 15-18 minutes until tops are puffy and edges are just beginning to turn brown. Let cool completely. Place cookies in freezer for 10 to 15 minutes while making icing.

To make icing: In a medium sized mixing bowl, combine confectioners sugar, corn syrup lemon juice and vanilla. Add 2 tablespoons of hot water and stir until smooth. Add additional water by the teaspoon until desired consistency is reached. The icing should be not too thin that it will run off the sides of the cookie and not too stiff that it will not be spreadable. Divide icing in half into another bowl and add cocoa powder. Add additional hot water by the teaspoon until desired consistency is reached. Spread vanilla icing first on one half of each cookie, then repeat with chocolate icing. Let icing set before transferring to an airtight container with waxed paper separating layers.

Oh, Give Me a Home: Cowboy Cookies – Wyoming

We will not say one discouraging word against the Cowboy Cookie. A variation on the tried-and-true chocolate chip, this cookie is satisfyingly crisp on the outside and chewy in the center. The origin

Cowboy Cookies

of the name is as fuzzy as spring duckling. Some say it has something to do with the addition of coconut, oats and pecans, which help keep a cowboy fortified in the saddle. Sounds mighty sensible to us. The StateEats kids gobbled these up before we could utter “giddyup.”

Cowboy Cookies - Wyoming

If you’ve never seen it, the Grand Prismatic Spring in Yellowstone National Park in Wyoming is a wonder to behold. It is the largest hot spring in the U.S. and is known for its striking rainbow hues.

Cowboy Cookies

  • Servings: 2 dozen
  • Difficulty: easy
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Ingredients

  • 2 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup shortening
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 cups old fashioned oats
  • 1 cup unsweetened coconut flakes
  • 1 cup chocolate chips
  • 1/2 cup chopped pecans (optional)

Instructions

In a large bowl, combine flour, baking soda, baking powder and salt. Set aside. With the paddle attachment of an electric mixer, cream the shortening and two types of sugar on medium speed until thick and creamy. Add eggs, and vanilla. Add flour mixture. Stir by hand until well combined. Then add oats, coconut, chocolate chips, and nuts if using. Stir by hand until well combined. Drop walnut size dough balls onto a baking sheet lined with parchment paper. Bake for 7-9 minutes at 350 degrees. Remove to wire rack to cool. Transfer to an airtight container.

Lunar and Luscious: Homemade Moon Shaped Moon Pies – Tennessee

Nothing is more Southern than a moon pie and a RC cola. If you’ve never indulged, a moon pie is a graham cookie marshmallow sandwich enveloped in chocolate. Invented in 1917 as a snack for

Homemade moon pie

coal miners, the Chattanooga Bakery has been producing this beloved snack for close to 100 years. They are also closely associated with Mardi Gras as moon pies are a throw (a giveaway thrown from a parade into the crowd) at Mardi Gras celebrations across the South.

With a little bit of effort and time, you can make moon pies at home. We had fun with our moon-shaped cookie cutter. Check out the (very quick – 15 seconds!) Instagram video at right if you want to see us making them in action.

If you planning on checking out the Great Smoky Mountains, consider the Smoky Mountain Wine Fest, April 9, 2016, in Gatlinburg.

Homemade moon pie

Homemade Moon Shaped Moon Pies

  • Servings: 18 pies
  • Difficulty: moderate
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Ingredients

For cookies:

  • 2 sticks (1/2 pound) unsalted butter at room temperature
  • 3/4 cup granulated sugar
  • 1 1/4 cups flour
  • 1 1/4 cups whole-wheat flour
  • 1/4 teaspoon salt
  • 1 teaspoon baking soda
  • 1 tablespoon honey
  • 1 teaspoon vanilla extract

For marshmallow filling:

  • 1 envelope Knox gelatin
  • 2/3 cup cold water, divided
  • 1 cup sugar
  • 2/3 cups light corn syrup
  • 1/8 teaspoon salt

For chocolate coating:

  • 10 oz. bittersweet chocolate, finely chopped
  • 1 ½ tablespoons shortening

Instructions

For cookies:

With the paddle attachment of the electric mixer, cream butter and sugar on medium speed until light and fluffy. Add two types of flour, salt, baking powder, honey and vanilla. Mix until all ingredients are incorporated. Turn dough out onto a piece of plastic wrap. Wrap well and refrigerate for 30 minutes or overnight. When ready to make cookies, turn half the dough to a well-floured surface. Return other half of dough to fridge. Roll out until 1/8 to ¼ inch. Cut out cookies and lift with a spatula onto a baking sheet lined with parchment paper. Repeat with remaining half of dough. (If you use a 3-inch round cookie cutter, it will yield about 18 cookies, a half moon or smaller round cutter will yield about 36 cookies). Bake at 350 degrees for 11-13 minutes. Remove from oven and let cool slightly. Remove to wire rack to cool completely.

For marshmallow filling:

In the meantime, add 1/3 cup cold water to the bowl of the electric mixer. Add one package of gelatin. Set aside.

In a medium saucepan, add sugar, corn syrup, salt and 1/3 cup water. Heat on medium-high, stirring occasionally until the mixture comes to the soft ball stage, 234 degrees with a candy thermometer. Remove from heat and let cool a few moments.

Using the whisk attachment of the mixer set on low, slowly add the hot sugar mixture to the gelatin mixture. Once incorporated, turn the mixer to high and beat until marshmallow forms and is light and fluffy, about 15 minutes. Set aside if marshmallow is still warm.

Once the mixing bowl is room temperature, gently spread marshmallow on half of cookies and top with remaining cookies, being careful not to break cookies (you can also use a pastry bag and pipe the marshmallow on). Return cookies to refrigerator for about 10 minutes or until marshmallow sets.

For chocolate coating:

Add chopped chocolate and shortening to a microwave save bowl. Heat in one minute bursts until chocolate is melted and smooth. Dip the moon pies in the chocolate, letting the excess chocolate drip off. Don’t worry about covering all the edges with chocolate.

Transfer moon pies to a baking sheet lined with waxed paper. Continue until all moon pies are dipped. Return to fridge until set, then transfer to an airtight container.

Ono Sweeeeet: Macadamia Nut Blondies – Hawaii

This week’s bitter cold and snow had us dreaming of Hawaii. The sun, the crashing surf, the soaring peaks of Mauna Kea and Mauna Loa. Hawaii has some great food that we’ve talked about before, and no list would be complete without the macadamia nut.

Macadamia Nut Blondies - Hawaii

Macadamias are not native to Hawaii (Australia takes credit for that), but they have a long history in the Aloha State. Trees were first planted in 1881, and commercial cultivation began in the 1920s. The state has 700 macadamia nut farms. While other states including California and Florida produce this nut, they are very much associated with the Aloha State. Walk into any shop or restaurant in Hawaii and you’ll find macadamia nut confections, including ice cream, pies, cookies and chocolates.

Cookie bars are always a hit with the StateEat kids so we decided to try our hand at Macadamia Nut Blondies. We got crazy and used two kinds of chocolate but if you don’t like white chocolate, just use the semi-sweet. Truly ono (Hawaiian pidgin for delicious)!

If you are lucky enough to be headed to Hawaii soon, don’t miss Mt. Haleakala on the island of Maui. You can hire an outfitter so you can bike down, or just go up on your own for some hiking and to watch sunset. But bring warm clothes, it dips into the 40s when the sun goes down.

Us Hiking Above the Clouds on Mt. Haleakala, 2010
Us Hiking Above the Clouds on Mt. Haleakala, 2010

Macadamia Nut Blondies

  • Servings: 4-8
  • Difficulty: easy
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Ingredients

  • 1 ½ cups firmly packed brown sugar
  • 1 cup butter, unsalted, room temperature
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 ¼ cups flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup white chocolate, broken into chunks
  • 3/4 cup semi-sweet mini chocolate chips
  • 3/4 cup macadamia nuts, toasted and roughly chopped

 Instructions

Add macadamia nuts to a sauté pan over medium heat. Toast, tossing the nuts every few minutes, until the edges of the nuts begin to brown, about 3-4 minutes. Remove from heat. Let cool before chopping.

In mixing bowl, beat sugar and butter until smooth and creamy, about 3 minutes. Add eggs and vanilla and beat until incorporated.

In a separate bowl, add flour, baking soda and salt. Add flour mixture to the wet ingredients and mix by hand, just until incorporated. Gently add the chocolates and nuts.

Grease a 9×9 glass baking dish. Add dough and smooth evenly and into corners. Bake at 375 degrees for 20-25 minutes until the top is golden brown and an inserted toothpick comes out clean. Let cool before slicing.

Good with Vino or a Cappuccino: Biscochitos – New Mexico

Hello friends! Is your holiday baking well underway? You might want add the biscochito (bis-ko-CHEE-toe) to your repertoire, New Mexico’s official state cookie. This melt in your mouth confection is

Biscochitos - New Mexico

flavored with anise, cinnamon and brandy and is often associated with Christmastime. In the Spanish culture, with the tradition of Las Posadas, where actors reenact Mary and Joseph looking for shelter for the birth of the Christ child, biscochitos are often served in the celebration following the event.

It seems every family thinks their abuela (grandmother) or tia (aunt) makes the best biscochito. Call us crazy, but our idea of fun would be to taste test biscochitos to come up with our favorite. This recipe is adapted from one found on the Albuquerque Convention and Visitors Bureau. This dough does get soft quickly so put it in the fridge when you are not working with it so it stays cold. And yes, equally delicious with a glass of wine or a cappuccino.

Celebrate New Year’s Eve on the Santa Fe Plaza, December 31, with bonfires, hot chocolate, music, food trucks and more.

Biscochitos

  • Servings: 4 dozen
  • Difficulty: moderate
  • Print

Ingredients

  • 1 ½ cups shortening or lard
  • 1 cup sugar
  • 2 eggs
  • 2 teaspoons anise seeds
  • 4 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3 tablespoons brandy (can substitute apple juice)
  • 2 teaspoons cinnamon
  • 3 tablespoons sugar

Instructions

 In a large mixing bowl, beat shortening and sugar with electric mixer until light and fluffy. Add eggs, anise seeds and brandy and beat until incorporated. Sift the flour, baking powder and salt together. Gradually add to the shortening/sugar mixture, mixing until dough forms. Remove dough onto cellophane. Wrap and refrigerate for at least 3 hours.

To make cookies, roll out batches of dough (keeping unused dough refrigerated) to between 1/4 and 1/2 inch thickness. Cut with cookie cutters. Mix cinnamon and the 3 tablespoons of sugar on plate. Dip each cookie in cinnamon-sugar mixture on one side and place on cookie sheets. Bake at 350 for 10 minutes or until cookies are browned at the edges.