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Ingredients
- 3 cups flour (plus more for dusting)
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup vegetable shortening
- 2/3 cups plus 1/2 cup sugar
- 1 large egg
- 2 to 4 tbls. red wine, brandy or sherry
- 1 to 1 1/2 tsp crushed anise seeds
- 1 tsp. ground cinnamon
Details
Servings 48
Preparation time 30mins
Cooking time 75mins
Preparation
Step 1
Preheat oven to 350. Line 2 baking sheets with parchment paper. Whisk the flour, baking powder and salt in medium bowl.
Beat the shortening in stand mixer with paddle attachment on medium high heat until fluffy. Reduce the mixer speed to low; beat in 2/3 cup sugar, then the egg. Add 2 tbls. wine and the anise seeds and beat until combined. Gradually beat in the flour mixture. If the dough is too dry, mix in up to 2 more tbls wine. Cover and refrigerate for 15 minutes.
Mix the remaining 1/2 cup sugar and the cinnamon in shallow bowl. On a lightly flour surface, roll out the dough to 1/4 inch thick. Cut out cookies with a 2 1/2 inch cookie cutter. Press the top of each cookie in the cinnamon sugar to coat, then arrange on the prepared baking sheets, about 1 inch apart. Bake until the edges are golden, 10 to 15 minutes. Let cool about 3 minutes on the baking sheets, then transfer the cookies to racks to cool completely. Store in airtight container for up to 1 week.
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