Ingredients
2 cups lard, room temperature4 cups all-purpose flour3 teaspoons baking powder1-1/2 teaspoons ground cinnamonDash salt1 large egg, separated, room temperature3/4 cup sugarCOATING:2/3 cup sugar4 teaspoons ground cinnamonConfectioners’ sugar, optional
Preparation
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.
In a small bowl, 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.
Divide dough into 6 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.
For the coating, in a small bowl, mix sugar and cinnamon. Roll warm cookies in cinnamon sugar mixture or confectioners’ sugar. Cool on wire racks.
