Holiday Cookies (Bizcochos)

Directions

Cream lard in large mixing bowl with spoon or electric mixer until light and fluffy.

Beat in ½ cup sugar little at a time. Beat in egg and orange rind.

Sift flour, baking powder and salt together in bowl.

Add flour mixture to creamed lard mixture about 1 cup at a time, beating well after each addition.

After 3 cups flour are added, dough should be smooth and workable, somewhat stiff.

If it seems to loose, beat in up to ½ cup more flour.

If too hard to mix, add up to 2 tablespoons orange juice.

Refrigerate dough until thoroughly chilled, 30 to 40 minutes.

On lightly floured surface, roll out dough about ⅛ inch thick and cut with cookie cutters (or pipe onto ungreased baking sheet using large pastry bag fitted with No.5 star tip).

Bake on ungreased baking sheet at 350℉ (180℃) until edges are golden, about 10 to 12 minutes.

Combine cinnamon and remaining ½ cup sugar in bowl and roll cookies in mixture.