mexican sugar cookies

How To Make mexican sugar cookies

• 1

  Beat shortening, 1 cup sugar, and anise in large bowl with electric mixer at medium speed until light and fluffy. Add eggs, one at a time, beating well after each addition. Add orange juice; beat until light and fluffy.
• 2

  Whisk flour, baking powder, cream of tartar, and salt in medium bowl. Gradually add to shortening mixture, beating well after each addition. Knead dough on lightly floured surface. Shape dough into two discs; wrap and refrigerate 30 minutes.
• 3

  Preheat oven to 350. Lightly grease or line cookie sheets with parchment paper. Combine remaining 1 cup sugar and cinnamon in small bowl. Working with one disc at a time, roll out dough between sheets of parchment paper to 1/2 inch thickness. Cut out shapes with cookie cutters. Gently press dough trimmings together; re-roll and cut out additional cookies. Place 2 inches apart on prepared cookie sheets.
• 4

  Bake 8 minutes or until lightly browned. Cool on cookie sheets 2 minutes; dip cookies in cinnamon sugar mixture. Remove to wire racks; cool completely.
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