Continuing with my 2022 resolution to try baking some cookies with an international flair, I ran across a recipe from the Taste of Home website for reganadas, a traditional Mexican cookie that sounds like a perfect complement to an array of different kinds of Christmas baked goods. The recipe requires the use of multiple bowls, but other than that the cookies sound relatively easy to bake, which also is a crucial consideration.
Ingredients: 2 cups lard (at room temperature); 4 cups all-purpose flour; 3 teaspoons baking powder; 1 1/2 teaspoons ground cinnamon; dash of salt; 1 large egg, separated (at room temperature); 3/4 cup sugar
Coating: 2/3 cup sugar; 4 teaspoons ground cinnamon or confectioners’ sugar
Preheat oven to 375°. In a large bowl, beat lard until creamy. In another bowl, whisk flour, baking powder, cinnamon, and salt, then gradually beat into lard. In a third, smaller bowl, beat egg white on high speed until stiff peaks form. Gently whisk in sugar and egg yolk, then gradually beat into lard mixture. Turn onto a lightly floured surface; knead gently ten times.
Divide dough into 6 portions, then roll each portion into a two-foot-long rope on lightly floured surface. Cut the rope diagonally into one-inch pieces, then place them one inch apart on ungreased baking sheets. Bake 8-10 minutes or until edges are light brown, then cool on pans for two minutes.
Coating: Mix sugar and cinnamon and roll warm cookies in cinnamon-sugar mixture (or confectioners’ sugar, at your option). Cool on wire racks.