There was a “Chill” in the air when I awoke this morning.
This is something that doesn’t happen too often here in Southern California. However because of this “Chill” my thoughts went to baking.
I wanted to bake something nostalgic today, so then my mind went straight to Nana Ernie (One of my food hero’s). She was always busy in the kitchen year round feeding everyone she loved. She was extra busy this time of year making what I think are some of her signature dishes , Tamales, Beans and the ever memorable Bizcocho Cookies.
- My Fabulous Nana in her kitchen making Tamales.
- There was never a hair out of place and her lipstick was always on, she was the most gorgeous woman in the kitchen……………Love You Nana……….xoxo
Okay let me be up front with you. The key ingredient in these cookies is the good old Manteca (aka Lard) yes it even makes me cringe a bit too. But I promise it is what make these beautiful little cookies so luxurious and smooth. The only thing you will need to compliment this confectionary masterpiece is a simple cup of coffee.
- 1 LB Powderd Sugar (Sifted)
- 1 LB Manteca (Cut of ½ inch on the end)
- 4 Cups Flour (Sifted)
- 1 Tablespoon Cinnamon
- 1 Tablespoon Vanilla
- ½ Teaspoon salt
- Optional: ½ finely diced walnuts
- Powered Sugar Coating:
- 1 Cup Powdered Sugar
- 4 Teaspoons Cinnamon
- Preheat oven to 350 degrees.
- Beat the lard until creamy.
- Mix in the Sifted Flour, Powdered Sugar, Cinnamon, Vanilla and salt.
- With a small ice cream scooper -scoop out little balls of batter and line up on a cookie sheet (lined with parchment paper or a silicone baking sheet).
- Bake 11 minutes; checking often to prevent burning.
- Mix the remaining 1 cup of sugar and 4 teaspoons cinnamon; dredge cookies in the cinnamon sugar mixture while still warm.