READER REVIEWMy extended family shares a meal every Sunday. The aunts and uncles take turns bringing everything from main dishes to desserts like this traditional Mexican cinnamon cookie called reganadas.
—ADAN FRANCO MILWAUKEE, WI
PREP: 25 MIN. + STANDING • BAKE: 10 MIN./BATCH • MAKES: 12 DOZEN
1 large egg, separated
2 cups lard
4 cups all-purpose flour
3 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
Dash salt
3/4 cup sugar
COATING
2/3 cup sugar
4 teaspoons ground cinnamon
Confectioners’ sugar, optional
1. Place egg white in a small bowl; let stand at room temperature 30 minutes.
2. Preheat oven to 375°. In a large bowl, beat lard until creamy. In another bowl, whisk flour, baking powder, cinnamon and salt; gradually beat into lard.
3. Beat egg white on high speed until stiff peaks form. Gently whisk in sugar and egg yolk. Gradually beat into lard mixture. Turn onto a lightly floured surface; knead gently 8-10 times.
4. Divide dough into six portions. On a lightly floured surface, roll each portion into a 24-in.-long rope; cut diagonally into 1-in. pieces. Place 1 in. apart on ungreased baking sheets. Bake 8-10 minutes or until edges are light brown. Cool on pans 2 minutes.
5. In a small bowl, mix sugar and cinnamon. Roll the warm cookies in cinnamon sugar mixture or, if desired, confectioners’ sugar. Cool on wire racks.
READER REVIEW
“These are so delicious. I like the cinnamon sugar version a little better but both are excellent. The yield is 144 cookies, so there’s not really much saturated fat per cookie.”
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