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Pemoles

These cookies from Tamaulipas get their crunchy texture from the lard and the corn flour. They are rarely glazed, but you may choose to brush a beaten egg white and dust with sugar before baking them, as I like to do.

Cooks' Note

You can substitute milk for the coffee and 2 teaspoons aniseed in the mixture to prepare the pemoles the way they do in many parts of Veracruz.

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