Feast day cookies PDF Print E-mail

Feast Day Cookies

The Pueblo Indians make these for kiva parties, Kachina or Corn Dances, weddings, the pueblo's Saint's Day, and field parties for planting or harvesting crops.

2/3 cup plus 1/4 cup granulated sugar
2/3 cup lard or vegetable shortening
1 egg
2 cups unbleached flour, sifted
4 1/2 teaspoons baking powder
1/2 teaspoon vanilla extract
1/2 teaspoon aniseed
1/3 cup milk
1/2 cup pi?on (pignoli), chopped
1 teaspoon ground cinnamon

Preheat oven to 350 degrees F.

In a mixing bowl, cream 2/3 cup sugar and lard. Add egg and blend thoroughly. Stir in flour, baking powder, vanilla extract and aniseed, blending thoroughly. Gradually add milk until a stiff dough is formed. Mix in the pi?on nuts.

Roll dough out on a lightly floured board to 1/2-inch thickness. Cut into 2-inch cookies with a cookie cutter. Sprinkle tops with mixture of the remaining sugar and cinnamon. Bake cookies on a well-greased baking sheet for about 15 minutes, or until golden. Cool on a rack.

Makes 2 dozen 2-inch cookies.

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Featured Recipe

Strawberry and Feta Salad

INGREDIENTS 

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  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
  3. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
 
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