- 100
Ingredients
- FOR THE COOKIES
- 3 cups all purpose flour
- 1 tsp. baking powder
- 1/2 tsp salt
- 2/3 c shortening (prefarably lard)
- 6 Tbsp unsalted butter
- 3/4 c sugar
- 1 egg
- 2 Tbsp dry sherry
- 2 tsp anise extract
- 2 Tbsp anise seed
- FOR THE TOPPING
- 1/4 cup sugar
- 1 tsp ground cinnamon
Preparation
Step 1
Whisk together flour, baking powder, and salt, set aside.
Using a hand mixer on medium speed, cream shortening, butter, and sugar together until mixture is light and fluffy, about 5 minutes. Scrape down sides of bowls.
Beat egg, sherry, and anise extract into shortening mixture.
Add anise seed and half of flour mixture; beat on low speed until ingredients are blended. Beat in remaining flour mixture until dough pulls away from the sides of the bowl.
Divide dough in half. Shaope each half into a disk; wrap in plastic. Chill dough at least 2 hours before rolling out. Dough may be frozen up to 1 month; thaw overnight in refrigerator before rolling out.
Preheat oven to 350 degrees. Coat baking sheets with nonstick spray.
On a well floured surface, roll out dough to a thickness of about 1/8 inch. Shape cookies with a knife or ruler into 2 inch diamond shapes. Transfer cookies to baking sheets
Bake cookies until set and lightly golden sround the edges, 15-18 minutes. Let cookies cool on baking sheet for 15 mnutes.
Meanwhile mix sugar and cinnamon in a bowl. Gently coat the warm cookies in sugar mixture, then transfer cookies to a rack to finish cooling.