Mexican Orange Cookies

By cecelia26_

Ingredients

• 2 1/2 cups vegetable shortening or butter
• 2 cups granulated sugar, divided
• 1 teaspoon ground anise seeds
• 2 eggs
• 1/4 cup freshly-squeezed orange juice
• 6 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon cream of tartar
• 1/8 teaspoon salt
• 3 teaspoons ground cinnamon

Details

Servings 5
Adapted from whatscookingamerica.net

Preparation

Step 1

In a large bowl using an electric mixer on medium speed, beat vegetable shortening, 1 cup sugar, and anise seeds until creamy. Add eggs one at a time beating after each addition. Add orange juice and continue beating until light and fluffy.
In a separate bowl, combine flour, baking powder, cream of tartar and salt. Gradually beat flour mixture into shortening mixture to form dough. Remove dough from bowl and knead dough on a lightly floured surface. Form dough into discs, wrap in plastic wrap, and refrigerate at least 30 minutes.
Preheat oven to 350 degrees F. Line cookie sheets with parchment paper.
In a small bowl, combine remaining 1 cup sugar and cinnamon; set aside.
Working with 1 disc at a time, roll out dough on lightly floured surface to 1/4-inch thick. Cut with cookie cutters and place on prepared cookie sheets. Gently press any remaining dough trimmings together, reroll, and cut out more cookies.
Bake cookies approximately 8 to 10 minutes or until light brown. Remove from oven. When still hot, dip in the cinnamon/sugar mixture.