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Mexican Sugar Cookies
Makes about 5 dozen cookies
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Image © Publications International, Ltd.
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Mexican Sugar Cookies
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Ingredients
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2-1/2
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cups shortening
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2
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cups sugar, divided
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1
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teaspoon ground anise seeds
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2
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eggs
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1/4
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cup orange juice
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6
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cups all-purpose flour
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1
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tablespoon baking powder
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1/2
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teaspoon cream of tartar
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1/2
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teaspoon salt
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3
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tablespoons ground cinnamon
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1. Beat shortening, 1 cup sugar and anise with electric mixer at medium speed until creamy. Add eggs, one at a time, beating after each addition. Add orange juice and continue beating until light and fluffy.
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2. Combine flour, baking powder, cream of tartar and salt in separate bowl. Gradually beat into shortening mixture to form dough.
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3. Knead dough on lightly floured surface. Form dough into discs; wrap in plastic wrap. Refrigerate 30 minutes.
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4. Preheat oven to 350°F.
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5. Working with 1 disc at a time, roll out dough on lightly floured surface to 1/2-inch thickness. Cut with cookie cutters. Gently press dough trimmings together; reroll and cut out more cookies.
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6. Bake cookies on parchment lined cookie sheets 5 to 8 minutes or until light brown. Remove from oven. Combine remaining 1 cup sugar and cinnamon. While cookies are still hot, dip in cinnamon sugar.
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© Publications International, Ltd.
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Click here for printable version