Holiday Anise Cookie

Title: HOLIDAY ANISE COOKIE

Categories: Biscuits

Yield: 35 servings

2 c Flour

1 tb Anise extract

1/2 tb Baking Powder

1/8 tb Salt

1 Large lemon

2/3 c Sugar

1/2 c Vegetable shortening

5 3/16 tb Unsalted butter

1 Egg yolk

1 ts Vanilla extract

--DECORATION--

1 tb Sugar

1 ts Ground cinnamon

Thoroughly stir together flour, anise, baking powder,

and slat and set aside. Using a small sharp knife

peel a thin layer of zest (without white membrane)

from the entire lemon. Combine lemon zest and sugar

in a food processor fitted with a steel blade.

Process until zest is very finely minced. Add

shortening and butter to the processor and process for one minute. Add egg yolk and vanilla and process 20

seconds longer. Add dry ingredients and continue

processing just until they are blended.

Divide dough in half and place each portion between

large sheets of waxed paper and roll out to 1/8 inch

thick. Check the underside of the dough to check for any creases. Slide dough onto a large tray or baking

sheet and refrigerate for 15 minutes, or until the

dough is chilled and slightly firm.

Preheat oven to 375 degrees F. Lightly grease several

baking sheets.

Work one half of the dough at at time. Turn the dough

over and peel the sheet of wax paper off of the dough

and replace the paper loosely. Then turn the dough

right side up. Peel off and discard the top sheet of

2 1/4 to 3 cookie cutters cut out cookies.

Place in the oven and bake for 8-10 minutes or until

just brown ant the edges. Remove from the oven and let stand for 3 minutes. Transfer to wire racks and let stand until cooled completely. Sprinkle cookies

with the decoration mixture.

35 to 40 cookies. --