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Mexican Sesame Anise Melts

2 C flour
1/4 tsp baking soda
3/4 C lard (I use butter Crisco)
3/4 C granulated sugar
1 Tbsp anise seed, crushed
1/4 tsp salt
1 egg
1 C toasted sesame seeds

Preheat oven to 400 degrees. Grease 4 large baking sheets. In
medium bowl, combine flour and baking soda; set aside. In a large
mixing bowl, beat lard, sugar, anise seed and salt until light and
fluffy. Beat in egg. Stir in flour mixture 1/2 C at a time,
blending well after each addition.

Place sesame seed in a medium bowl. Divide dough in quarters;
return all but one portion to refrigerator. With floured hands
roll rounded teaspoons of dough into 1-inch balls. Roll in sesame
seed, coating all sides. Arrange balls, 1 1/2 inches apart, on
prepared baking sheets. Use the bottom of a glass to flatten balls
to about a 1/4" thickness. Repeat with remaining dough.

Bake 6-9 min., or until browned around edges. Cool on racks. Store
in an airtight container at room temperature 10 days, freeze for
longer storage. These cookies are very fragile, so store carefeully.


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