Ingredients Jump to Instructions ↓

  1. 1 1/4 cups granulated sugar - divided use

  2. 1/2 cup unsalted butter, softened

  3. 1/2 cup vegetable shortening

  4. 1 large egg

  5. 2 tablespoons sherry

  6. 1/2 teaspoon vanilla extract

  7. 1 teaspoon anise extract

  8. 2 1/2 cups all-purpose flour

  9. 1 1/2 teaspoons baking powder

  10. 1/2 teaspoon salt

  11. 1 1/2 teaspoons ground cinnamon

Instructions Jump to Ingredients ↑

  1. 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.


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