These cookies are made during the Christmas season in areas of Mexico and the American Southwest. The crushed anise seeds in this buttery cookie remind you of chewing on a piece of black licorice.
Ingredients: 3 cups all-purpose flour, 1 1/2 teaspoons anise seeds, crushed, 1 teaspoon baking powder, 1/2 teaspoon salt, 1 1/4 cups butter-flavored shortening, 1 egg, 1/2 cup granulated sugar, 3 tablespoons orange juice, 1 teaspoon vanilla, cinnamon-sugar (optional), crushed anise seeds (optional).
Instructions: Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper; set aside.
In a medium bowl, stir together flour, the 1 1/2 teaspoons anise seeds, baking powder, and salt. In a large mixing bowl, beat shortening for 30 seconds. Add egg, sugar, orange juice, and vanilla. Bat unti light. Add in flour until thoroughly mixed. Divide dough in half.
On a lightly floured surface, roll half of the dough at a time until 1/4 inch thick. Using floured 2 1/2-inch cookie cutters, cut into desired shapes. Place 1 inch apart on prepared baking sheets. If desired, sprinkle with cinnamon-sugar and additional crushed anise seeds.
Bake in preheated 350 degree oven about 9 minutes or until bottoms are golden brown. Transfer cookies to wire racks to cool.
Makes 3-4 dozen cookies.
"Better Homes and Gardens Biggest Book of Cookies", Meredith Corporation, Des Moines, IA, 2003.
Cookies Rule!!!
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