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Native American Pueblo Feast Day Cookies


These pine nut cookies are perfect for Pueblo Feast Day, and are flavored with anise seed and cinnamon. Make sure to bake extra, because they will go fast!

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Rate this recipe 3.9/5 (34 Votes)


  • 2/3 cup plus 1/4 cup sugar, divided
  • 2/3 cup lard or 2/3 cup vegetable shortening
  • 1 egg
  • 2 cups unbleached flour, sifted
  • 4 1/2 teaspoons baking powder
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon anise seed
  • 1/3 cup milk
  • 1/2 cup pine nuts or piñons (may substitute walnuts, peanuts, or roasted sunflower seeds), chopped
  • 1 teaspoon ground cinnamon


Servings 2
Adapted from


Step 1

Preheat your oven to 350ºF.

In a mixing bowl, cream 2/3 cup of sugar and lard.

Add egg and blend thoroughly.

Stir in the flour, baking powder, vanilla, and anise seed, blending thoroughly.

Gradually add milk until a stiff dough is formed.

Mix in the piñon nuts or substitute.

Roll the dough out on a lightly floured board to 1/2 inch thickness.

Cut into 2-inch cookies with a cookie cutter.

Sprinkle the tops with mixture of the remaining sugar and cinnamon.

Bake the cookies on a well greased baking sheet for about 15 minutes or until golden.

Cool on a rack.

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