These are a traditional Mexican cookie and must be made with lard tohave the right consistency.So, eat a lot of oat bran the nextday...don't forgo one of the best cookies you will ever, ever eat.Position a rack in the upper and lower thirds of the oven and preheatthe oven to 350F. In a mixer, whip the lard until it is light andcreamy. Beat in the sugar, sherry, and orange juice. Beat in the eggyolk and then the flour. Roll the dough out between layers of waxedpaper to a thickness of 1/2-inch. Cut out cookies in whatever shapesyou wish, transferring them to ungreased baking sheets. Bake them 12to 15 minutes, exchanging the position of the sheets on the racksfrom top to bottom and from front to back at the halfway point, untilthe cookies are crisp and lightly colored. For the coating, mix thesugar, cinnamon, and cloves in a wide shallow dish (like a pieplate).Carefully dredge the cookies in the spiced sugar while theyare warm.Cool completely on a rack.Store at room temperature inairtight tins.
