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Ingredients
| granulated sugar: 1 1/4 cups (divided) |
| unsalted butter: 1/2 cup (softened) |
| multipurpose shortening: 1/2 cup |
| eggs: 1 |
| sherry (wine): 2 Tbl |
| vanilla extract: 1/2 tsp |
| anise extract: 1 tsp |
| all-purpose flour (unsifted): 2 1/2 cups |
| baking powder: 1 1/2 tsp |
| salt: 1/2 tsp |
| ground cinnamon: 1 1/2 tsp |
Traditional Mexican Anise Cookies
Credit: Food.com
User rating:
-
Prep Time
90 min -
Cook Time
12 min -
Servings
36 serving(s)
Tags
- Cream 1 cup sugar, butter and shortening in a large bowl til light and fluffy.
- Beat in egg, sherry vanilla and anise til well combined.
- In a separate bowl, mix together flour, baking powder and salt; stir into butter-egg mixture til well mixed.
- Divide dough in half.
- Wrap each half in plastic wrap and chill for 30 minutes to 1 hour, or til dough is firm, but is still quite workable.
- Preheat oven to 350' degrees F.
- Combine cinnamon with remaining sugar in a small bowl; set aside.
- On a lightly floured surface, roll out each half of dough 1/8 inch thick.
- Cut into desired shapes, re-rolling scraps just once.
- Place on ungreased cookie sheets and sprinkle with cinnamon-sugar mixture.
- Bake 10 to 12 minutes, or til golden.
- Remove to wire racks to cool.