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 —–