These cookies from Tamaulipas get their crunchy texture from the lard and the corn flour. They are rarely glazed, but you may choose to brush a beaten egg white and dust with sugar before baking them, as I like to do.
You can substitute milk for the coffee and 2 teaspoons aniseed in the mixture to prepare the pemoles the way they do in many parts of Veracruz.
Recipe information
Yield
makes about 3 dozen
Ingredients
Preparation
Step 1
Beat the lard with a wooden spoon or in a mixer using the paddle attachment until smooth. Add the sugar and mix until light and fluffy. Add the eggs, one at a time, then add one-third of the flour. Add about one-third of the coffee and continue alternating the flour and coffee in two more batches until incorporated. Scrape down the sides as necessary and beat until thoroughly combined. Turn out onto a lightly floured surface and knead until a smooth and uniform dough is formed.
Step 2
With your hands, roll out pieces about 5 inches wide and 1/2 inch thick, starting in the center and rolling outward so that they are evenly thick. Connect one end of each piece to the other, making a ring, and place on a parchment-lined baking sheet, about 1 inch apart. Refrigerate until firm, about 10 minutes.
Step 3
Preheat the oven to 350°F. Bake the cookies for 12 to 15 minutes, or until golden, and allow to cool on the baking sheet.
