Orange Star Anise Biscochitos

Directions

Preheat oven to 350℉ (180℃).

Combine flour, anise seed, baking powder, and salt in medium bowl; set aside.

Beat shortening in large bowl of electric mixer on medium speed until creamy.

And ½ cup sugar; beat until fluffy. Blend in egg.

Gradually add flour mixture alternately with orange juice, mixing well after each addition.

Divide dough in half; roll out one portion at a time on lightly floured surface to ¼ inch thickness; cover remaining dough to prevent drying.

Cut out cookies with fancy cookie cutters 2 to 2½ inches in diameter.

While cutting cookies, add scraps to remaining dough.

If dough becomes too soft to handle, refrigerate briefly.

Place cookies 1 inch apart on ungreased cookie sheet.

To prepare cinnamon topping, combine remaining ¼ cup sugar and cinnamon; lightly sprinkle over cookies.

Bake 8 to 10 minutes or until edges are lightly browned.

Cool on racks, then store in airtight container.

Makes 4 to 5 dozen cookies.