Spanish Butter Wafers
|Butter||1⁄2 Cup (8 tbs)|
|Lard||1⁄2 Cup (8 tbs)|
|Grated lemon peel/1 teaspoon anise seed / both||1 1⁄2 Teaspoon|
|Vanilla extract||1 Teaspoon|
|Sugar||1 1⁄4 Cup (20 tbs)|
|Sifted all-purpose flour||1 3⁄4 Cup (28 tbs)|
Cream butter and lard with lemon peel and extract.
Add sugar gradually, beating until fluffy.
Add eggs, one at a time, beating thoroughly after each addition.
Blend flour and salt; add to creamed mixture in thirds, mixing until blended after each addition.
Chill dough several hours, or until easy to handle.
Removing a small portion of dough at a time from refrigerator, shape into 3/4 to 1-inch balls and place 1 1/2 inches apart on an ungreased cookie sheet.
Bake at 350Â°F 8 to 10 minutes.