a breath: grief throws sucker punches & a bite: “how to” on Mexican Sugar Cookies with Tio {recipe}
confessions of a foodie
confessions of a foodie
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Ingredients

  • Makes about 3 dozen 1 pound lard (or 2 cups), room temperature
  • 1 pound granulated sugar (or 2 1/4 cups)
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 6 cups flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup apricot preserves (or marmalade or your favorite fruit preserve)
  • 1/4 cup turbinado sugar (for topping, optional)

Instructions

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