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Mexican Cookies

2 cups (1 lbs) shortening

5 cups flour

1 egg, slightly beaten

2 cups sugar

½ tsp, lemon juice

3 tsps, cinnamon

2 tsps, anise seeds

1 tsp, nutmeg

½ tsp, baking power

¼ tsp, salt


For topping

1-1/2 cups sugar

2 tsp, freshly ground cinnamon

Wash shortening three times. Mix spices together and add shortening, mix. Add sugar and mix. Add egg and lemon juice. Mix well. Add flour gradually until the mixture is dough like in texture and doesn’t stick to the bowl. Roll out flat on a cookie sheet rather thinly, Bake at 350F for 10 to 15 minutes. Take cookies from oven and immediately cut into diamonds, Roll cookies in sugar/ cinnamon coating and place on plate.

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