Add egg yolk and milk;

Beat at medium speed, scraping bowl often, until creamy. Lay each cookie in the cinnamon sugar and gently press to coat the underside. Heat oil in a 10 quarts stockpot over medium heat;

Cream lard and sugar together until fluffy.

Cook over medium heat until the posole kernels swell and burst open for about 1 ½ hours. Add posole, diced pork, red chile puree, pork base, vegetable base and 12 cups of water. Things you can add if you desire:

They won’t get a lot darker because the lard doesn’t brown like butter does, so don’t worry about that.

Lard sugar eggs vanilla smashed anise seeds. Cream the lard until extremely fluffy and light, for about 10 minutes. Sift the flour, baking powder, and salt together into a medium bowl.

Roll dough out on floured board to 1/8 thickness.

While cookies are in the oven, mix together the remaining 1 cup of sugar with the cinnamon. The recipe donor said, “cooking sherry or brandy can be used and lard is a must even if the health conscious cringe. Pre heat the oven to 350 and prepare your cookie sheet using either a silpat or parchment paper.

While the cookies bake stir together the topping.

2 ounces sweet red wine; Place 1 inch apart onto ungreased cookie sheets. Put the flour, 3/4 cup of the sugar, the baking powder, salt, and 1/2 teaspoon of the anise in a large bowl and whisk to blend.