About this recipe: An easy Mexican-style cookies rolled in cinnamon sugar.
I loved these as posted, then I made some changes to try to duplicate the real Spanish version of these delightful cookies, but many will probably be turned off by the LARD. Substitute lard for the butter, double the cinnamon in the cookie, and roll in sesame seeds instead of the sugar/cinnamon coating. They should come out super soft like fine sand and just hold together. In Spain they are traditionally wrapped after baking and you SQUEEZE the cookie before unwrapping so it holds together. Forget Chocolate Chip or Peanut Butter Cookies, THIS IS WHAT COOKIES ARE ALL ABOUT! - 24 Mar 2002 (Review from Allrecipes US | Canada)
A not too sweet little cinnamon cookie just perfect for a little something with a cup of coffee. Don't be afraid to coat the cookie well with the sugar/cinnamon mixture and be careful not to overbake. It should be a soft, tender cookie that just melts in your mouth. Not good however, for those who need a heavy sugar kick. - 15 Mar 2008 (Review from Allrecipes US | Canada)
These actually turned out really good...I tasted them when they were warm and I was ready to throw them away. But when my husband got home, he tried them and loved them. I tried them again and these cookies are definitely cookies that need to be cooled down before eaten. After they cooled down, they tasted just what I expected them to taste. Will definitely make again. - 19 Nov 2007 (Review from Allrecipes US | Canada)