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Instructions |
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Beat shortenng, 1 cup sugar and anise with electric mixer at medium speed until creamy. Add eggs, one at a time, beating after each addition. Add orange juice and continue beating until light and fluffy.
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Combine flour, baking powder, cream of tartar and salt in separate bowl. Gradually beat into shortening mixture to form dough. Knead dough on lightly floured surfaced. Form dough into 2 discs; wrap in plastic wrap. Refrigerate 30 minutes.
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Preheat oven to 350*F. Line cookie sheets with parchment paper. Working with 1 disc at a time, roll out dough on lightly floured surface to 1/2-inch thickness. Cut with cookie cutters. Press dough trimmings together; reroll and cut out more cookies.
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Bake cookies on prepared cookie sheets 5 to 8 minutes or until golden brown. Remove from oven. Combine remaining 1 cup sugar and cinnamon. While cookies are still hot, dip in cinnamon sugar. Cool on wire racks.
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Originally Submitted
11/28/2008
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