Best Native American Pueblo Feast Day Cookies Recipes

Native American Feast Day Cookies image

Provided by Chef Otaktay

Categories Dessert

Time 43m

Yield 24-36 cookies

Number Of Ingredients 11

2/3 cup sugar, plus
1/4 cup sugar
2/3 cup lard or 2/3 cup 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 cinnamon

Steps:

Preheat your oven to 350º 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.
Cool on a rack.
Makes 2 dozen two inch cookies.

Nutrition Facts : Calories 144.1, Fat 8.1, SaturatedFat 2.5, Cholesterol 14.7, Sodium 73, Carbohydrate 16.4, Fiber 0.4, Sugar 7.8, Protein 1.9

Native American Pueblo Feast Day Cookies Recipe - (4/5) image

Provided by á-39535

Number Of Ingredients 10

2/3 cup plus 1/4 cup sugar, divided
2/3 cup lard or 2/3 cup 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 or piñons (may substitute walnuts, peanuts, or roasted sunflower seeds), chopped
1 teaspoon ground cinnamon

Steps:

Preheat your oven to 350ºF. 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 piñon nuts or substitute. 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. Cool on a rack.