Mexican Biscochito Cookies

Ingredients

 * 3 cups  All-purpose flour
 * 2 tsp.  Anise seed
 * 1/2 tsp. Baking powder
 * 1/2 tsp. Salt
 * 1 cup   Shortening or butter
 * 3/4 cup Sugar, divided
 * 1       Egg
 * 1/4 cup Orange juice
 * 2 tsp.  Ground cinnamon

Directions

 * 1) Preheat oven to 350F. Combine flour, anise seed, baking powder, and salt in medium bowl; set aside.
 * 2) Beat shortening in large bowl of electric mixer on medium speed until creamy.
 * 3) And 1/2 cup sugar; beat until fluffy. Blend in egg.
 * 4) Gradually add flour mixture alternately with orange juice, mixing well after each addition.
 * 5) Divide dough in half; roll out one portion at a time on lightly floured surface to 1/4 inch thickness; cover remaining dough to prevent drying.
 * 6) Cut out cookies with fancy cookie cutters 2 to 2 1/2 inches in diameter.
 * 7) While cutting cookies, add scraps to remaining dough. If dough becomes too soft to handle, refrigerate briefly.
 * 8) Place cookies 1 inch apart on ungreased cookie sheet.
 * 9) To prepare cinnamon topping, combine remaining 1/4 cup sugar and cinnamon; lightly sprinkle over cookies.
 * 10) Bake 8 to 10 minutes or until edges are lightly browned.
 * 11) Cool on racks, then store in airtight container.

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