Holiday Cookies (Bizcochos)

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Title: Holiday Cookies (Bizcochos)
Categories: Cookies
Yield: 36 servings

1/2 lb Lard
1 c Sugar
1 Jumbo egg or
2 sm Eggs
Grated zest 1 orange
3 c To 3 1/2 cups unbleached
Flour
1 1/2 ts Baking powder
1/4 ts Salt
1 tb To 2 tb orange juice; opt.
2 tb Ground cinnamon

Cream lard in large mixing bowl with spoon or electric mixer until light
and fluffy. Beat in 1/2 cup sugar little at a time. Beat in egg and orange
rind.
Sift flour, baking powder and salt together in bowl. Add flour mixture to
creamed lard mixture about 1 cup at a time, beating well after each
addition. After 3 cups flour are added, dough should be smooth and
workable, somewhat stiff. If it seems to loose, beat in up to 1/2 cup more
flour. If too hard to mix, add up to 2 tablespoons orange juice.
Refrigerate dough until thoroughly chilled, 30 to 40 minutes.
On lightly floured surface, roll out dough about 1/8-inch thick and cut
with cookie cutters (or pipe onto ungreased baking sheet using large pastry
bag fitted with No. 5 star tip). Bake on ungreased baking sheet at 350
degrees until edges are golden, about 10 to 12 minutes. Combine cinnamon
and remaining 1/2 cup sugar in bowl and roll cookies in mixture.

Each cookie contains about: 119 calories; 36 mg sodium; 18 mg cholesterol;
7 grams fat; 13 grams carbohydrats; 1 gram protein; 0.03 gram fiber. Source
and article: Zarela Martinez, owner Zarela restaurant, NY. Cookbook = Food
From My Heart. L.A. Times

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