Roscas de Canela (Mexican Cinnamon Cookies)
  • ½cup shortening
  • ½ can sweetened condensed milk(6 ounces)
  • cups flour
  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground anise
  • ½ teaspoon baking soda
  • ½ cup sugarmixed with 2 teaspoons of cinnamon for dredging
  1. Preheat oven to 350º F. Line a cookie sheet with parchment paper, set aside. Sift the flour, 1 tablespoon cinnamon, 1 teaspoon anise, and baking soda together into a bowl. Set aside.
  2. In a large bowl, beat the shortening with a mixer until fluffy. While the mixer is still running, add in the condensed milk, and gradually add in the flour as much as you can. Mix in the rest with a wooden spoon to form a dough.
  3. Roll out 20 equal-sized dough balls. On a flat surface, gently, using your hand, roll each ball out into the shape of a skinny cigar. Bring the ends together to form a circle and transfer to lined baking sheet.
  4. Bake for 12 to 14 minutes until lightly browned. Remove from oven and while still warm, carefully dredge in the cinnamon/sugar mixture. Cool completely before storing in airtight container.