lightly.
To assemble each pan de cazon: Heat the tortillas on
ticky (gooey dough means moist pan de sal); Place dough in a
ress the mixture into a pan and weight it down or
Preheat oven to 325\u00b0F.
Using an electric mixer, cream together butter, 1/2 cup of the confectioner's sugar, vanilla and almond extracts in a large bowl and mix for 3 minutes.
Gradually add the flour and salt. Use the mixer for the first cup of flour and then work in the remaining flour and finely chopped pecans by hand with a wooden spoon. Dough will be stiff.
Form dough into balls (l level tablespoon each) and flatten to a coin shape. Place on ungreased baking sheet, 1 inch apart. Bake at 325\u00b0 F on middle oven rack until ...
First make tea. Use 1 cup of water and 1 tbsp of Anise seed. Let it cool and set aside.
Second get 1 tbsp of Anise seeds and crush in a mortar, set aside.
Third make cinnamon sugar mix to dip hot cookies in, set aside.
You are going to need 2 large bowls.
In a large bowl, mix flour, salt and baking powder, set aside.
In another large bowl, mix sugar, lard, crushed Anise seeds, and Anise tea until smooth. (may not need all of the tea, just eyeball it).
Add flour mix, one cup at a time. Dough should be soft.
SUGGESTION: Let ...
side.
Place large saute pan over high heat. Add canola
Mix in big bowl the flour, sugar and baking powder.
Add lard; mix well.
Simmer tea for about 15 minutes and work into dough. Roll in a ball; slightly pat to flatten.
Bake for about 12 minutes.
While hot, roll in a sugar and cinnamon mixture.
Make cinnamon tea with tea bag and water.
Cool to room temperature.
In large mixing bowl, combine flour, sugar and salt. Cut in the shortening until mixture is very crumbly and fine textured.
Add 1/2 to 2/3 cup of the cooled cinnamon tea; just enough to make a moist but stiff dough.
Wrap dough in waxed paper and chill several hours.
Working with about 1/4 of the dough at a time, roll on floured board to thickness of about 1/8-inch.
Cut with a 2 3/4-inch round cookie cutter (or if you prefer, with star or heart cutters of ...
he bowl in a shallow pan of cold water.
In
Pound cinnamon sticks and anise seeds between soft cloth until fine powder consistency.
Set aside 1/2 of the dry mix. Make a strong tea using some of the cinnamon/anise powder.
Let tea steep for 5 minutes.
Measure off 1 cup.
Place shortening into large bowl and work with clean hands until softened and fluffy. Add sugar, salt and baking powder, also 2 to 3 teaspoons of the dry cinnamon/anise mixture.
Work this mixture very well. Pour 1/4 cup tea in at a time, working it in each time until 1 cup of tea is incorporated.
Begin ...
Preheat oven to 375 degrees.
Cut shortening into flour until mixture resemble coarse corn meal.
Add hot cinnamon and 1/4 cup anise tea and kneed dough until smooth.
This will take a while.
Roll dough into 1 inch diameter logs about 12 inch long.
Cut logs into 1/4 in thick circles.
Place close together on cookie sheet, but not touching.
They spread very little to not at all.
Bake for 15 to 20 minutes, or until bottom side of cookie become lightly golden brown, and when cookie is cut in half, it looks baked all the way ...
b>pan. Do not grease the pan.
Bake 10 minutes. Empty dulce de
NOTE: homemade herbes de Provence is easy to make. **
squeeze excess liquid from pico de gallo.
Mix all ingredients
Line a 12 inch loaf pan with parchment paper and arrange
inegar, 1 teaspoon crushed herbes de Provence, salt, and pepper in
n 8-inch square baking pan with parchment paper, then lightly
ones in lightly oiled roasting pan and roast for 20 minutes
uare). Securely wrap foil around pan. In a large bowl, combine
br>Discard seeds.
Creme de Cocoa Filling:
Refrigerate bowl