Mexican Sugar Cookies

By littlefish

Ingredients

• 2 1/2 c shortening
• 2 c sugar, divided
• 1 t ground anise seeds
• 2 eggs
• 1/4 c oj
• 6 c all purpose flour
• 1 T baking powder
• 1/2 t cream of tartar
• 1/2 t salt
• 3 T ground cinnamon

Details

Servings 5

Preparation

Step 1

Beat shortening, 1 c sugar and anise with electric mixer at medium speed until creamy. Add eggs, one at a time, beating after each addition. Add oj and continue beating until light & fluffy.

Combine flour, baking powder, cream of tartar and salt in separate bowl. Gradually beat into shortening mixture until blended.

Knead dough on lightly floured surface. Form dough into discs; wrap in plastic wrap. Refrigerate 30 min.

Preheat oven to 350*. Line cookie sheets with parchment paper.

Working with 1 disc at a time, roll out dough on lightly floured surface to 1/2" thickness. Cut with cookie cutters. Repeat with trimmings.

Bake 5-8 min or until light brown. Remove from oven. Combine remaining 1 cup sugar and cinnamon. While cookies are still warm, dip in cinnamon sugar.