Mexican Christmas Cookies
|Vegetable shortening||1 Cup (16 tbs)|
|Grated orange peel||2 Teaspoon|
|Sugar||1 1⁄4 Cup (20 tbs)|
|Fresh orange juice||1⁄3 Cup (5.33 tbs)|
|All purpose flour||3 3⁄4 Cup (60 tbs)|
|Ground cloves||1⁄2 Teaspoon|
|Finely chopped pecans||1⁄2 Cup (8 tbs)|
|Superfine sugar||1⁄4 Cup (4 tbs)|
Cream shortening, orange peel, and sugar until light.
Beat in egg, then orange juice.
Blend flour, salt, and spices.
Stir into creamed mixture.
Mix in pecans.
Wrap dough and chill overnight.
Next day, roll out a small amount at a time on lightly floured surface to 1/8 inch thickness.
Cut in desired shapes with fancy cookie cutter.
Put on lightly greased cookie sheets.
Bake at 375Â°F 8 to 10 minutes, or until golden brown.
Sprinkle with sugar while still warm.