Cinnamon, anise and orange juice meet and create a wonderfully unique flavor sure to please the palette. This recipe was in a cookbook I had many years ago that was full of international desserts, my philip asked me to make them along with mexican wedding cookies and they have been one of our many Christmas cookies for quite some time. A wonderful twist to our traditional sugar cookie.
In a medium bowl combine flour, baking powder, salt and cream of tartar. Set aside
In a seperate bowl, On medium speed beat together shortening, sugar and anise seeduntil nice and creamy. Add eggs to this one at a time being sure to beat after each addition. Now add orange juice and beat until mixture is fluffy.
Gradually add flour mixture to this beating to form a dough.
On a floured surface knead the dough. Seperate dough into two and wrap each half in plastic wrap and refrigerate for about a half an hour.
Line a cookie sheet with parchment paper.
Roll out one of the dough sections at a time to about a 1/2 an inch thick. Using cookie cutters or a glass, cut out shapes.
Bake cookies in 350 degree preheated oven for 6 to 8 minutes. Cookies should be golden.
Mix sugar and cinnamon and dip very warm cookies into this. Then cool cookies on wire racks
Repeat process with remaining dough until all dough has been used.