Ingredients

• 1 one pound can plain Crisco
• 1 Crisco can measure of granulated sugar
• 2 Crisco cans measure of all-purpose flour
• 3 egg yolks
• 1 tsp. baking soda
• 1 T vanilla

Directions

1. Preheat oven to 350°.
2. Cream the sugar, Crisco and egg yolks ‘til creamy. Add vanilla, baking soda and sifted flour. Mix well (in mixer on slower speed).
3. When well mixed, make golf ball-sized balls and place them on a cookie sheet lined with parchment paper (do not grease!).
4. Make an indentation on each cookie to fill with guava paste or jelly if you like. Do not make an indentation if you plan to sprinkle with sugar.
5. Bake at 350° for 20 minutes or until SLIGHTLY golden.
6. Remove from oven, and place pan on a cooling rack. Sprinkle with sugar while still warm.

Key Lime Sugar

Combine the very fine zest of one key lime (or a Persian lime) with granulated sugar. The oil from the zest will flavor the sugar and the rind gives the sugar a slight green color!

My Christmas-eve (Noche Buena) holiday tradition always includes these light yet buttery Cuban sugar cookies. This recipe, (from my mother’s recipe box) is especially easy during the hectic holiday season. It requires little or no cleanup because all the measuring is done with the Crisco can! (You’ll want to make several batches… they go quickly!)

WEDU Staffer:  

Brenda Piniella Rouse, Philanthropy Officer