On the desert or in your dining room, an Arizona barbecue for 6 to 16

In a bowl, cream together butter, 1/4 cup of the sugar, and vanilla. Stir in flour and pine nuts until well mixed. Pinch dough into about 2-tablespoon portions; on a lightly floured board, roll each portion into a rope about 1/2 inch thick. Cut rope into 2-inch lengths.

Place pieces of dough side by side about 1 inch apart on ungreased 10- by 15-inch pans. Bake in a 275[deg.] oven until edges are tinged light golden brown, 25 to 30 minutes. Switch pan positions halfway through baking.

While cookies are still warm and on the pans, evenly sift remaining 2 cups of powdered sugar over them; let cool. Serve; or, if made ahead, cover airtight and hold at room temperature up to 1 week (freeze for longer storage). Transpor cookies in a rigid container. Makes 5 to 6 dozen, enough for 12 to 16 servings with big party menu, or 6 to 8 servings with small party menu. Bunuelos

Make bunuelos from scratch or start with flour tortillas (directions follow). 1/4 cup lard or shortening 2 cups all-purpose flour 1/2 cup lukewarm water 1-1/2 cups sugar 1-1/2 teaspoons ground cinnamon Salad oil

With two knives or a pastry blender, cut lard into flour until fine crumbs form. Sprinkle with water and stir with a fork until dough forms a ball. Knead on a lightly floured board until smooth. Cover dough and let rest at least 20 minutes.

Dividde dough into 12ths; keep covered with plastic wrap as you work; shape each piece into a ball. With a rolling pin, roll each ball on a lightly floured board to form a circule 7 to 8 inches across. Stack rounds, separating with waxed paper.

Combine sugar and cinnamon; set aside.

In a deep 2- to 3-quart pan or a wok, heat 1-1/2 inches oil to 375[deg.] to 400[deg.]

Cut each dough circle into quarters and slip one at a time into oil. Cook without crowding, turning occasionally until golden brown, about 1-1/2 minutes. Lift from oil, draining briefly, then dust with sugar-cinnamon mixture. Repeat until all bunuelos are cooked.

Serve; or, if made ahead, cover airtight and store at room temperature up to 1 day. Bunuelos are fragile; transport them in a rigid container. Makes 12 to 16 servings with large party menu, 6 to 8 servings with small party menu.

Quick bunuelos. Cut 12 flour tortillas (7- to 8-in. size) into quarters. Fry, dust with sugar-cinnamon mixture, and serve as directed above.