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Mexican Cinnamon Cookies

My 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, Wisconsin
  • Total Time
    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
  • 2/3 cup sugar
  • 4 teaspoons ground cinnamon
  • Confectioners' sugar, optional


  • Place egg white in a small bowl; let stand at room temperature 30 minutes.
  • 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.
  • 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.
  • In a small bowl, mix sugar and cinnamon. Roll warm cookies in cinnamon sugar mixture or confectioners' sugar. Cool on wire racks.
Nutrition Facts
1 cookie: 47 calories, 3g fat (1g saturated fat), 4mg cholesterol, 10mg sodium, 5g carbohydrate (2g sugars, 0 fiber), 0 protein.
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