Ready in 1h
Mexican Christmas or wedding cookies
Boil the anise seed in the water for a few minutes to make the anise tea. While still hot, strain the seeds from the tea. Save 1 cup of liquid and stir in the sugar. Set aside to cool completely.
Use a large bowl and combine the flour and baking powder. Work the lard and shortening into the flour mixture by hand throughly. Add the anise tea to flour mixture and mix by hand again.
Roll out to about 1/2" thick. Use 1.5" to 3" cookie cutters.
Preheat oven to 375 degrees. Cookies can lay close together on the cookie sheet without touching. They expand very little in size. Only one sheet of cookies at a time in the oven! Bake for approximately 15 mins. or until just golden brown.
Cover hot cookies with a sugar/cinnamon mixture and let cool.
This is a family recipe handed down to my wife by her mother's mother.