Notes: Butter can be used instead of lard, but the texture and flavor of the cookies will not be as authentic. Store cookies airtight up to 3 days; freeze to store longer.

Recipe by Sunset December 1997

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Recipe Summary

Yield:
Makes 9 dozen, 1 1/2 inches wide
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Mix 3 cups flour, baking powder, and salt.

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  • In a bowl, with a mixer on high speed, beat lard, 2/3 cup sugar, and anise seed until fluffy.

  • Beat in egg until blended.

  • On medium speed, mix in sherry.

  • Add dry ingredients. Stir to combine, then beat until well blended.

  • On a plate, mix remaining 2 tablespoons sugar and Chinese five spice.

  • Divide dough in half. Pat each half into a ball. On a well-floured board, roll dough, a portion at a time, 1/4 inch thick. With a flour-dusted cookie cutter (plain or a simple design, about 1 1/2 in. wide), cut dough into shapes.

  • One at a time, dip top of each cookie in spiced sugar, pressing lightly so sugar sticks. Set cookies, sugar side up, about 1/2 inch apart on ungreased baking sheets. Gather dough scraps into a ball, roll out, and cut more cookies.

  • Bake cookies in a 325° oven until bottoms are golden, about 10 minutes (if using 1 oven, switch pan positions after 5 min.). Transfer to racks to cool. Serve, or let cool and package airtight.

  • Nutritional analysis per cookie.

Nutrition Facts

40 calories; calories from fat 50%; protein 0.4g; fat 2.2g; saturated fat 0.8g; carbohydrates 4.3g; fiber 0.1g; sodium 18mg; cholesterol 4mg.
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