Mexican Ojarascas Cookies

Preheat oven to 350°F.

Sift together all dry ingredients into a bowl and set aside.

In a large bowl, whip together the shortening and lard until nice and light.

Add the dry mixture slowly, one cup at a time (6 cups only first).

Place the mixture on the countertop or on a table.

Add the remaining dry mixture with the water and continue to knead the dough by hand until you form a good nice dough ball.

Sprinkle some flour on the countertop or on the table and spread out the dough with a rolling pin to a thickness of 1/2 inches and use a cookie cutter to make cookies.

Place on a cookie sheet.

Bake in preheated oven for about 20 minutes.

While cookies are being baked, mix together the topping ingredients in a bowl.

Once the cookies come out of the oven, place one by one in the sugar and cinnamon mixture one at a time and sprinkle them with this mixture.

Place on a cooling rack to finish cooling.