Mexican Sugar Cookies

Recipe View 5 mins Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. (5 minutes)

Recipe View 5 mins In a large bowl, beat the shortening with an electric mixer until light and fluffy. Gradually add 1 cup of sugar and the ground anise seed, mixing until creamy. (5 minutes)

Recipe View 2 mins Add the eggs, one at a time, beating well after each addition. (2 minutes)

Recipe View 10 mins In a separate bowl, whisk together the flour, baking powder, cream of tartar, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with the orange juice, beginning and ending with the dry ingredients. Mix until a dough forms. (10 minutes)

Recipe View 3 mins Turn the dough out onto a lightly floured surface and knead gently until smooth. (3 minutes)

Recipe View 15 mins Roll the dough to 1/2-inch thickness. Use cookie cutters to cut out desired shapes. (15 minutes)

Recipe View 5 mins Place cookies onto the prepared baking sheets, leaving a small space between each cookie. (5 minutes)

Recipe View 8 mins Bake for 5-8 minutes, or until the edges are lightly golden brown. (5-8 minutes)

Recipe View 10 mins While the cookies are still warm, gently roll them in a mixture of 1 cup of sugar and 3 tablespoons of cinnamon until well coated. (10 minutes)

Recipe View Transfer the cookies to a wire rack to cool completely. Store in an airtight container at room temperature.