Yield: 7 dozen cookies Prep 10 mins Bake 400°F 10 mins
- 6 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 1/2 cups sugar
- 2 cups vegetable shortening
- 1 tablespoon anise seeds
- 2 large eggs
- 1/2 cup white wine
- 1 cup sugar
- 2 teaspoons ground cinnamon
1. Heat oven to 400 degrees F. Line 2 large cookie sheets with parchment paper.
2. Whisk together flour, baking powder and salt. Beat the 1-1/2 cups sugar and the shortening in a large mixer bowl on medium speed 2 minutes, until fluffy. Beat in anise and eggs for 2 minutes, until combined. Reduce speed to low; beat in flour mixture and wine just until combined. (The dough will be stiff but that's okay.) Divide dough into quarters.
3. Combine the 1 cup sugar and cinnamon in a medium shallow bowl or pie plate. Set aside.
4. On a floured surface, roll one piece of dough to 1/4-inch thickness. Cut dough with a 3-inch cookie cutter. Transfer cutouts to prepared cookie sheets 1 inch apart. Using the tip of a small spoon, press indentations along outer edge of cookies. Repeat with remaining dough, rerolling and cutting scraps. Bake 10 minutes, until lightly golden. Cool on cookie sheets on wire racks, 5 minutes.
5. Dredge warm cookies in sugar topping. Cool cookies completely on wire rack. Makes 7 dozen cookies.
- Fat, total(g)5,
- sat. fat(g)2,
- Percent Daily Values are based on a 2,000 calorie diet