Post by blackcrowheart on Dec 7, 2006 12:16:46 GMT -5
Native American Feast Day Cookies
yummy cookies that will satisfy anyone at the rez or in your home:) its very good and delicious to try anytime
2/3 cup sugar, plus 1/4 cup sugar 2/3 cup lard or vegetable shortening 1 egg 2 cups unbleached flour, sifted 4 1/2 teaspoons baking powder 1/2 teaspoon vanilla extract 1/2 teaspoon anise seed 1/3 cup milk 1/2 cup pine nuts, chopped 1 teaspoon ground sugar
Preheat your oven to 350� F.
In a mixing bowl, cream 2/3 cup of sugar and lard.
Add egg and blend thoroughly.
Stir in the flour, baking powder, vanilla, and anise seed, blending thoroughly.
Gradually add milk until a stiff dough is formed.
Mix in the pinon nuts.
Roll the dough out on a lightly floured board to 1/2 inch thickness.
Cut into 2 inch cookies with a cookie cutter.
Sprinkle the tops with mixture of the remaining sugar and cinnamon.
Bake the cookies on a well greased baking sheet for about 15 minutes or until golden.
Cook on a rack.
Makes 2 dozen two inch cookies.
yummy cookies that will satisfy anyone at the rez or in your home:) its very good and delicious to try anytime
2/3 cup sugar, plus 1/4 cup sugar 2/3 cup lard or vegetable shortening 1 egg 2 cups unbleached flour, sifted 4 1/2 teaspoons baking powder 1/2 teaspoon vanilla extract 1/2 teaspoon anise seed 1/3 cup milk 1/2 cup pine nuts, chopped 1 teaspoon ground sugar
Preheat your oven to 350� F.
In a mixing bowl, cream 2/3 cup of sugar and lard.
Add egg and blend thoroughly.
Stir in the flour, baking powder, vanilla, and anise seed, blending thoroughly.
Gradually add milk until a stiff dough is formed.
Mix in the pinon nuts.
Roll the dough out on a lightly floured board to 1/2 inch thickness.
Cut into 2 inch cookies with a cookie cutter.
Sprinkle the tops with mixture of the remaining sugar and cinnamon.
Bake the cookies on a well greased baking sheet for about 15 minutes or until golden.
Cook on a rack.
Makes 2 dozen two inch cookies.