RECIPES OF NEW MEXICO
***BE SURE TO SEE THE COOKBOOKS FEATURED ON THE BOOKS AND MOVIES PAGE***
Yield: 5 dozen
Baking Time: 10-12 minutes
Temperature: 350°F
Freezes Well
INGREDIENTS:
1 pound lard
3 teaspoons baking powder
1 1/2 cups sugar
1 teaspoon salt
2 teaspoons anise seed
1/2 cup brandy*
2 eggs, beaten
1/4 cup sugar
6 cups flour
1 tablespoon cinnamon
1. Cream lard, sugar, and anise seed in a large mixing bowl.
2. Add eggs and beat well.
3. Combine flour, baking powder, and salt in a large mixing bowl.
4. Alternately add flour and brandy to creamed mixture until stiff dough has been formed.
5. Knead dough slightly and pat or roll to a 1/4 inch to a 1/2 inch thickness. Cut dough into desired shapes.
6. Combine sugar and cinnamon in a small mixing bowl. Dust the top of each cookie with a small amount of mixture.
7. Bake in a 350°F oven for 10 minutes, or until cookies are
lightly browned.
* Varied amounts may be used. Bourbon or sherry may be substituted.
NOTE: The fleur-de-lis shape is traditional for these cookies.
Quesadillas (New Mexican Cheese Sandwich)
Yield: 12 servings INGREDIENTS:
1. Heat 1/2 inch of shortening in a heavy pan at medioum-high heat.
Heating Time: 3-4 minutes
Temperature: Medium-High Medium
Shortening
1 pound Monterey Jack cheese,** sliced into 12 slices
12 Corn Tortillas*
3/4 cup Green Chile Salsa***
2. Quickly dip each tortilla into the shortening to soften. Drain on absorbent towels.
3. Place a slice of cheese and 1 tablespoon of relish on half of
each tortilla. fold tortilla in center as for a turnover.
4. Place filled tortilla in an ungreased skillet and heat at medium heat, turning once, for 3-4 minutes. or until the cheese is melted and tortilla turns crisp.