- 5
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
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.