Traditional Mexican Anise Cookies

Submitted by L DJ3309

"Delicate anise flavor, great with expressos. This recipe was given to me by a co-worker. On the 3rd Friday of the month we'd have a cookie exchange at the office. Prep times includes chill time"

 

• Ready In: 1hr 42mins
• Ingredients: 11
• Yields: 36 cookies

ingredients

• 1 1⁄4 cups sugar, divided
• 1⁄2 cup unsalted butter, softened
• 1⁄2 cup shortening
• 1 egg
• 2 tablespoons sherry wine
• 1⁄2 teaspoon vanilla extract
• 1 teaspoon anise extract
• 2 1⁄2 cups flour
• 1 1⁄2 teaspoons baking powder
• 1⁄2 teaspoon salt
• 1 1⁄2 teaspoons cinnamon

directions

1. Cream 1 cup sugar, butter and shortening in a large bowl til light and fluffy.
2. Beat in egg, sherry vanilla and anise til well combined.
3. In a separate bowl, mix together flour, baking powder and salt; stir into butter-egg mixture til well mixed.
4. Divide dough in half.
5. Wrap each half in plastic wrap and chill for 30 minutes to 1 hour, or til dough is firm, but is still quite workable.
6. Preheat oven to 350' degrees F.
7. Combine cinnamon with remaining sugar in a small bowl; set aside.
8. On a lightly floured surface, roll out each half of dough 1/8 inch thick.
9. Cut into desired shapes, re-rolling scraps just once.
10. Place on ungreased cookie sheets and sprinkle with cinnamon-sugar mixture.
11. Bake 10 to 12 minutes, or til golden.
12. Remove to wire racks to cool.