Bizcochos
Yield
24 servingsPrep
15 minCook
15 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Cookies | |||
| ½ | cup |
lard
(no substitution!) |
|
| ¼ | cup |
sugar
|
|
| 2 | tablespoons |
sherry
sweet |
|
| 2 | tablespoons |
orange juice
fresh |
|
| 1 | each |
egg yolks
|
*
|
| ¾ | cup |
all-purpose flour
|
|
| Coating | |||
| ½ | cup |
sugar
|
|
| ½ | teaspoon |
cinnamon
ground |
|
| ¼ | teaspoon |
cloves
ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Cookies | |||
| 118 | ml |
lard
(no substitution!) |
|
| 59 | ml |
sugar
|
|
| 3E+1 | ml |
sherry
sweet |
|
| 3E+1 | ml |
orange juice
fresh |
|
| 1 | each |
egg yolks
|
*
|
| 177 | ml |
all-purpose flour
|
|
| Coating | |||
| 118 | ml |
sugar
|
|
| 2.5 | ml |
cinnamon
ground |
|
| 1.3 | ml |
cloves
ground |
|
Directions
Position a rack in the upper and lower thirds of the oven and preheat the oven to 350℉ (180℃).
In a mixer, whip the lard until it is light and creamy.
Beat in the sugar, sherry, and orange juice.
Beat in the egg yolk and then the flour.
Roll the dough out between layers of waxed paper to a thickness of ½-inch.
Cut out cookies in whatever shapes you wish, transferring them to ungreased baking sheets.
Bake them 12 to 15 minutes, exchanging the position of the sheets on the racks from top to bottom and from front to back at the halfway point, until the cookies are crisp and lightly colored.
For the coating, mix the sugar, cinnamon, and cloves in a wide shallow dish (like a pie plate).
Carefully dredge the cookies in the spiced sugar while they are warm.
Cool completely on a rack. Store at room temperature in airtight tins.
