Native American Feast Day Cookies Recipes

NATIVE AMERICAN PUEBLO FEAST DAY COOKIES RECIPE - (4/5)

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.

ALL SOUL'S DAY COOKIES

Steps:

• Preheat oven to 350 degrees F.
• Grease 2 baking sheets.
• In a large bowl, combine the butter and sugar until well blended.
• Beat in the egg, orange zest, orange juice, and honey.
• Add the flour, cocoa powder, baking soda, cinnamon, nutmeg, and salt.
• Stir until well blended.
• Stir in the raisin and walnuts.
• Break off a piece of the dough about the size of a walnut.
• Shape the dough into a 2-1/2 inch sausage.
• Place on the prepared baking sheet.
• Press to slightly flatten the dough.
• Repeat with the remaining dough.
• Place the cookies about 2 inches apart.
• Bake for 12 minutes, or until the cookies are puffed and set.
• Remove from oven and allow to cool on baking sheet for 1 minutes.
• Transfer the cookies to a wire rack to cook completely.
• Dust the cookies with confectioners' sugar.
• Store in airtight containers.
• The cookies develop more flavor the longer they are stored.

NATIVE AMERICAN FEAST DAY COOKIES

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.