Mexican Sugar Cookies - Biscochitos

Cream 1 cup sugar, butter and shortening in a large bowl until light and fluffy. Beat in egg, sherry and vanilla until well combined. Beat in anise. In a separate bowl, whisk together flour, baking powder and salt; stir into butter-egg mixture until well mixed. Divide dough in half. Wrap each half in plastic wrap and chill for 30 minutes to 1 hour, or until dough has firmed up, but is still quite pliable. Preheat oven to 350 °F (175°C). Combine cinnamon with remaining sugar in a small bowl; set aside. On a lightly floured surface, roll out each half of dough 1/8 inch thick. Cut into desired shapes with cookie cutters, re-rolling scraps just once. Place on ungreased cookie sheets and sprinkle with cinnamon-sugar mixture. Bake in the center of oven for 10 to 12 minutes, or until golden. Remove to wire racks to cool.