"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Reposteria (The Powdery Yummy Cookies) Recipe

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This recipe for Reposteria (The Powdery Yummy Cookies), by , is from My Family's Best! A Collection of Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:
Esther Clamp
Added: Sunday, November 27, 2005

Category:

Ingredients:
1 lb Crisco (yes, itís correct!! why do you think we only have them during Christmas)
Ĺ cup sugar
2 eggs
5 Cups Plus 2 Tablespoons sifted flour
1 Teaspoon Baking Powder
1/3 Cup Cinnamon (You must get the stick cinnamon and run it through a grinder or processor)

Directions:
In a large mixing bowl, mix at high speed 1 lb Crisco until light and fluffy. Turn down the speed of the mixer and add Ĺ cup sugar. When well mixed, add eggs. Blend well. In another bowl sift together flour, baking powder and cinnamon.
Combine all and blend well. Form small balls and place on a cookie sheet. With a glass bottom, press flat. The cookie should be about ľ inch thick. Sprinkle with cinnamon sugar (again, using ground cinnamon). Or, you could roll the cookies in cinnamon sugar before you flatten them. But if you do, keep a close eye on them so they donít overcook.

Bake at 325 degrees for about 10 minutes. Keep an eye on them, you donít want them to brown. You just want them baked.

To make the cinnamon sugar just put about Ĺ cup sugar in a bowl and add enough to cinnamon to give the sugar color.

Personal Notes:
These are the absolute best indulgence!

 

 

 

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