Mexican Cinnamon Cookies
Total TimePrep: 25 min. + standing Bake: 10 min./batch
I used butter instead of lard, simply because that's what I had. I also already had Cinnamon Sugar, so I used that for the coating. They turned out lovely, though they basically taste like Cinnamon-Sugar Shortbread (perhaps lard makes a significant difference in the flavour). I'm already making Shortbread for Christmas, so these aren't an ideal additional cookie; however, I would recommend them as a replacement. They are good!
I couldn't use the lard. I subbed 1 cup butter and 1 cup shortening. Good recipe and will go well with the rest of the Christmas cookies I made.
I haven't seen a recipe calling for lard in a very long time so this one took me aback at first. I then remembered something similar my grandmother made many moons ago so i decided to give this a shot. They are so delicious. I like the cinnamon sugar coated version a little better but both are delicious. And like jinlorenza mentioned below, it makes 144 cookies so we're not talking a ton of sat fat per cookie.
The 2 cups lard shocked me too, and thought for sure it had to be wrong! But then I looked at the servings, and the recipe is for 144 servings, so it makes more sense. :) They look good for me to try too!