For me, the holidays have not officially started until I get my first bite of one of these Mexican cookies.
Growing up they were my favorite. They still are, although knowing what goes into them now I try to eat fewer than I once did.
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If you like snickerdoodles, you will probably love this cinnamon sugar combination. The cookies are coated in the mixture right out of the oven. Don't be turned off by the fact that they are made with port wine along with lard or shortening.
I honestly think Lay's got the idea for their "you can't just eat one" slogan from these cookies. It's impossible to not have several while enjoying a cup of hot chocolate or coffee on a winter's day.
The saddest part is when they are nearly gone. Just as when they are first made and signify the start of the holidays for me, when the last one is gone, so is the season in many ways.
Last year I was able to work side-by-side back home with my mom, learning how to tell the dough is just right because if it's not they don't come out of the cookie press correctly. When everything works though, making them is as simple as eating them.
- 2 sticks Crisco
- 1 cup port
- 1 cup sugar
- 2 egg yolks
- 6 cups flour
- 1/2 cup + 1 Tbs cinnamon
- 1/2 cup sugar
- Preheat oven to 350°
- Whip the Crisco in a bowl until it's creamy.
- In a separate bowl, combine wine, sugar and 1 Tbs cinnamon.
- Add to the Crisco and stir with a wooden spoon.
- Add egg yolks and mix well.
- Add flour until a soft dough is formed.
- Roll out and cut into shapes, or press through a cookie press and place on a greased cookie sheet.
- Bake for 15 minutes.
- While the cookies are baking, mix remaining cinnamon and sugar in a small bowl
- As soon as the cookies come out of the oven, sprinkle with the cinnamon sugar mixture. Let cool.