Mexican Sugar Cookies
Source of Recipe
"Nana" to Bubbe & Alex
2-1/2 cups shortening
2 cups sugar, divided
1 tsp. ground anise seeds
2 eggs
1/4 cup orange juice
6 cups all-purpose flour
1 TB baking powder
1/2 tsp. cream of tartar
1/2 tsp. salt
3 TB cinnamon
1. Beat shortening, 1 cup sugar and anise with electric mixer on
medium speed until creamy. Add eggs one at a time beating after each
addition. Add orange juice and continue beating until light and fluffy.
2. Combine flour, baking powder, cream of tartar and salt in separate
bowl. Gradually beat into shortening mixture to form dough.
3. Knead dough on lightly floured surface. Form dough into discs; wrap
in plastic wrap; refrigerate 30 minutes.
4. Preheat oven to 350° F. Combine remaining 1 cup sugar and cinnamon;
reserve.
5. Working with 1 disc at a time, reroll out dough on lightly floured
surface to 1/2-inch thick. Cut with cookie cutters. Gently press dough
trimmings together; reroll and cut out more cookies.
6. Bake cookies on parchment lined cookie sheets 5 to 8 minutes or
until light brown. Remove from oven. While still hot, dip in cinnamon
sugar.
Makes about 5 dozen cookies.
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