- 7
Ingredients
- Dough:
- 6 cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp salt
- 1 1/2 cups sugar
- 2 cups vegetable shortening
- 1 tbsp anise seeds
- 2 large eggs
- 1/2 cup white wine
- Sugar topping:
- 1 cup sugar
- 2 tsp cinnamon
Preparation
Step 1
Heat oven to 400 F. Line 2 large cookie sheets with parchment paper.
Whisk together flour, baking powder and salt. Beat sugar and shortening in a large mixer bowl on medium speed until fluffy, 2 minutes. Beat in anise and eggs until combined, 2 minutes. At low speed, beat in flour mixture and wine just until combined. (The dough will be stiff. That's okay). Divide dough into quarters.
Make sugar topping: Combine sugar and cinnamon in medium shallow bowl or pie plate. Set aside.
On a floured surface, roll one piece of dough to 1/4-inch thickness. Cut dough with 3-inch cookie cutter. Transfer cutouts to prepared cookie sheets 1 inch apart. Using the top of a small spoon, press indentations along outer edge of cookies. Repeat with remaining dough, rerolling and cutting scraps. Bake until lightly golden, 10 minutes. Cool on cookie sheets on wire racks, 5 minutes.
Dredge warm cookies in sugar topping. Cool cookies completely on wire rack. Repeat with remaining dough.