Traditional Mexican Anise Cookies

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READY IN: 1hr 42mins
YIELD: 36 cookies
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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